3 large eggs (or use 3/4 cup of egg substitute if desired)
1/2 cup sugar
1 cup espresso or strong coffee
2 Tbsp Cognac or Brandy (I use Kaluha)
8 oz Mascarpone BelGisioso cheese
Combine 3 egg yolks, 1 Tbsp coffee, sugar and Cognac into large bowl. Beat 2 - 3 minutes.
Add Mascarpone and beat 3-5 minutes until smooth In another bowl, combine 3 egg whites
and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.
Dip one side of each Ladyfinger into remaining espresso and layer on bottom and sides of
serving dish . Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers
and finish with a Mascarpone layer and cocoa. Refrigrate it for an hour