3 oz. German chocolate
2 c. cold espresso coffee (or very strong coffee)
6 eggs, separated
2 dozen Italian ladyfingers
6 tbsp. sugar
1 lb. mascarpone cheese
1 sm. carton whipping cream

Chop chocolate into small pieces. Mix the egg yolks and sugar together. When thoroughly mixed, add mascarpone and gently stir. Beat egg whites until stiff and add to mascarpone mixture.

Briefly dip ladyfingers in the espresso (they will get too mushy if you don't do this quickly). Place half of ladyfingers on the bottom of a 9x13 inch pan. Pour half of the mascarpone mixture on top of the ladyfingers. Sprinkle half of the chopped chocolate. Repeat in same order with remainder of ingredients. Top with whipped cream and sprinkle sifted cocoa lightly over top. Cover and refrigerate.