1-2 pkgs. ladyfingers or 1 (10"-12") diameter sponge cake, about 3" tall
3 fluid ounces strong black coffee or prepared instant espresso
3 fluid ounces brandy or rum or your favorite liqueur
1 1/2 lbs. mascarpone cheese at room temperature (I use ricotta)
1 1/2 c. powdered sugar
1/4 - 1/2 c. cocoa powder, unsweetened

Line bottom of 9" square pan with ladyfingers. Blend coffee or espresso and liqueur and sprinkle on ladyfingers. Mix cheese with sugar and beat until sugar is dissolved. Spread one third of cheese mixture over bottom layer of ladyfingers. Add another layer of ladyfingers and cheese. Repeat once again, ending with cheese on top. Sift cocoa powder on top. Cover and refrigerate for at least two hours before cutting and serve.