1 recipe Lady Fingers (below) 1/2 c strong coffee 1/2 c coffee liqueur 9 eggs seperated 1 3/4 c sugar 1 1/2 t vanilla 1 1/2 lb mascarpone cheese, chilled 3/4 c heavy cream sweet cocoa powder Lady Fingers: 5 egg yolks 5 egg whites 4 1/2 oz sugar 4 1/2 oz flour zest of orange (optional)

Mix the cold coffee and liqueur in a large bowl. In batches, dip the cookies in the coffee mixture quickly. You want them moist on the outside but crunchy inside.

Beat the egg yolks with 1/2 the sugar until the mixture is thick enough to form a long ribbon with you lift the beaters. Add the mascarpone cheese and beat for 2-3 more minutes. Set aside.

Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.

Whip the cream into a soft peak.

Gently fold the egg whites in the mascarpone mixture, quickly fold in the whipped cream until the mixture is the same color (do not over work).

Assemble the dessert: Lay the bottom of the pan with with 1/2 the soaked cookies; Top with 1/2 the mascarpone mixture. Repeat for a 2nd layer. Refrigerate at least 5 hrs hours or overnight. Before serving, sprinkle with sifted sweet cocoa powder.

Lady Fingers:
Whip the yolks with 1/2 the sugar, until pale and thick. Make a meringue with whites and remaining sugar. Fold meringue into yolks mixture. Do not overwork. Fold in flour. Pipe on parchement paper covered baking pan. Bake 325 until light brown.