1 (4.4 oz.) pkg. dry ladyfingers
1/2 c. brewed espresso coffee, cooled
2 tbsp. brandy
6 eggs, separated
6 tbsp. sugar
2 lbs. mascarpone cheese or 1 1/2 lbs. cream cheese mixed with 1/2 c. heavy cream and 1/4 c. sour cream
4 tbsp. unsweetened cocoa powder

Spread ladyfingers on a large baking sheet. In a small bowl combine coffee and brandy. Sprinkle ladyfingers with mixture and set aside. In a medium bowl, beat yolks and sugar with electric mixer until thick and lemon colored (4 to 5 minutes). Add mascarpone and blend on low speed until combined.

In large bowl, beat egg whites with electric mixer until soft peaks form (2 to 3 minutes). Using a rubber spatula, fold egg whites into mascarpone mixture. Line the bottom of 8 cup souffle dish with half the ladyfingers. Spread half mascarpone mixture on ladyfingers. Sift 2 tablespoons cocoa over cheese. Repeat layers, ending with cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon out on tea serving plate.