8 oz whipping cream
6 eggs, yolks and whites separated
pinch of salt
12 oz sugar
16 oz mascarpone cheese
2 cups coffee
40 ladyfingers
3 oz unsweetened cocoa powder
Whip cream with electric mixer. In another bowl, blend the egg whites and salt to the same consistency as the whipped cream. Mix in 4 oz of the sugar. In a third bowl, blend the yolks and the rest of the sugar, then mix in the mascarpone cheese. Mix these ingredients without stirring too much.
Dip each ladyfinger in coffee quickly. The ladyfingers will absorb significant coffee without falling apart. Line the bottom of a glass baking dish with layer of ladyfingers, then add a layer of the mascarpone cheese mix. Add a second layer of cookies and cheese. Chill for 4-6 hours.
For serving, cut into pieces and sprinkle with some of the cocoa powder.
Serves 10-12.