1. Beat egg yolks, sugar and 1 tablespoon brandy until sugar dissolves. 2. Beat in mascarpone. 3. Meanwhile, beat egg whites until soft peaks form. 4. Fold in mascarpone mixture. 5. Add coffee liqueur and remaining 2 tablespoons brandy to espresso. 6. Spread 1/3 of mascarpone mixture in 9 x 13 glass baking dish. 7. Lightly dust with cocoa powder. 8. Brush ladyfingers with espresso/liqueur mixture. 9. Place half of the ladyfingers close together on top of mascarpone mixture. 10. Repeat layers using another 1/3 mascarpone mixture and remaining ladyfingers. 11. Finish by spreading last 1/3 of mascarpone mixture. 12. Sprinkle remaining cocoa over top. 13. Cover with plastic wrap and chill for at least 12 hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
