1. Beat the 3 eggs with 3/4 cup sugar for about 5 minutes. 2. Beat in the mascarpone cheese until mixed. 3. Fold in Cool Whip; set this aside. 4. In another bowl mix the espresso coffee with the liqueur. 5. Take each lady finger cookie, one at a time, and dip it into the coffee mixture on both sides and then layer the bottom of a 9x13-inch glass pan. 6. Pour one half of the cream mixture over top of the ladyfingers. 7. Sprinkle cocoa on top. 8. Make another layer of dipped ladyfingers on top of the cream mixture. 9. Pour the rest of the cream mixture over this second layer of ladyfingers. 10. Sprinkle the top with cocoa. 11. Cover with Saran Wrap and refrigerate at least 3 to 4 hours (or overnight) before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
