Awesome!

1/2 lb. Mascarpone cheese
1/2 cup sugar
3 egg yolks
1/4 cup Marsala
2 cups heavy cream (40% milk fat--very important)
2 cups espresso ( rm. temp)
1 pkg. savoiardi cookies ( crisp Italianladyfingers)
Cocoa powder

1/2 lb. Mascarpone cheese 1/2 cup sugar 3 egg yolks 1/4 cup Marsala 2 cup s heavy cream (40% milk fat--very important) 2 cup s espresso ( rm. temp) 1 pkg. savoiardi cookies ( crisp Italianladyfingers)

In mixer bowl, beat cheese and sugar, scraping bowl, until all lumps are gone. Add egg yolks one a time, beating well after each addition. Add Marsala, beat well. Remove to another small bowl. Beat heavy cream in mixer bowl until stiff. Fold in cheese mixture. Layer bottom of 1/2 deep aluminum steam pan or similar sized serving dish with ladyfingers which have been quickly dunked in espresso. Top cookies with 1/2 of the cheese mixture, sprinkle with a generous amount of cocoa powder and repeat. Store covered in the fridge or freeze. Will keep unfrozen in fridge for up to 1 week. Enjoy!