4 eggs
1/2 cup Tia Maria or brandy
1 lb. mascarpone cheese
1/2 cup granulated sugar
1 pkg of stale ladyfingers
1/2 cup strong espresso (decaf is fine)
2 1-oz. squares semisweet chocolate

4 eggs 1/2 cup Tia Maria or brandy 1 lb. mascarpone cheese 1/2 cup granulated sugar 1 pkg of stale ladyfingers 1/2 cup strong espresso (decaf is fine) 2 1-oz. squares semisweet chocolate

1. Separate eggs into two large bowls.
2. Add liqueur to egg yolks and stir until blended. Add mascarpone. Stir till blended.
3. Beat egg whites until soft peaks form. Continuing to eat, add sugar a little at a time until stiff peaks are formed.
4. Add half of the egg whites to the cheese-egg yolk mixture and blend well. Then add the rest and fold in gently. Set aside.
5. Dip ladyfingers quickly in espresso. Don't saturate them. Place flat side down in a shallow dish (10-inch round or 9-by-12 inch oval, for example). Add half the cheese mixture and smooth the top. Grate half the chocolate over the top, covering the surface. Then add another layer of espresso-coated ladyfingers. Top with remaining cheese mixture and smooth the top. Cover with remaining chocolate.
6. Refrigerate, covered, several hours or overnight.
7. Proceed at your own risk.