This recipe came to me through an Italian designer friend of mine. However, even though she said that in Italy there is no alcohol in this dessert, I am used to that flavor and like it, so I added a few tablespoons of Kahlua. Since the recipe uses eggs raw, they must be the freshest eggs you can get. It is both light and rich and the same time, and much better than any version that includes whipped cream. While you can chill this for only 4 - 6 hours, it really is better if you let it chill at least 10 hours or overnight.

500 grams mascarpone
4 large eggs, separated
1/2 cup sugar
800 grams of ladyfingers (savoiardi in Italian)
1 3/4 cups of espresso coffee
1/4 cup Kahlua liqueur
1/3 cup dark cocoa powder, to dust on finished dessert

In a large bowl, beat yolks and half of the sugar until the mixture is light and creamy. Add mascarpone a little at a time continuing to beat well to combine thoroughly.

Separately, beat the egg whites until stiff, slowly adding remaining sugar. Gently fold egg white mixture into the mascarpone cream.

Pour the cold espresso and Kahlua in a shallow dish suitable for dipping the cookies. Quickly dip each ladyfinger in the espresso, turning for a few seconds until they are nicely soaked.

Line the bottom of a 9" X 13" glass dish with half of the ladyfingers. Spread half of the cream over the top. Cover with the remaining biscuits and spread the remaining cream over that. Dust with the cocoa.

Chill in the fridge for 4 - 5 hours, or better, overnight.