DIRECTIONS
In a bowl, combine the egg yolks, the ½ cup sugar, the 1 tablespoon espresso, and the cognac. Beat the mixture with a rotary beater until foamy, 2 to 3 minutes. Add the mascarpone cheese and beat for 3 to 5 minutes, or until the mixture is very smooth.
In a large bowl, combine the egg whites and the 1/8 teaspoon sugar and beat until the egg whites are stiff. Gently fold the mascarpone mixture into the whites. Set aside.
Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso. Arrange a layer of 6 or 7 ladyfingers in the bottom of a decorative serving bowl. Spread about one third of the mascarpone mixture over the ladyfingers. Continue layering the ladyfingers and mascarpone mixture, finishing with a mascarpone layer. Sift the cocoa over the top and refrigerate for 1 hour before serving.
To serve, spoon into individual dessert dishes.
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