Make a zabaglione by beating the egg yolks and sugar in top of double boiler until ivory colored. Add 1/3 cup wine and whisk over gently simmering water until the mixture begins to thicken. Let cool.
Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold egg white into zabaglione. Dip the ladyfingers into the remaining wine and arrange in single layer in bottom of 9 inch bowl. Cover them with half cheese, half zabaglione, half cream. Repeat layering, finish with cream. Refrigerate for several hours.
