12 ladyfinger biscuits
1/4 c. decaf Espresso or strong coffee, cooled)
1/2 c. warm water (105~ to 115~)
2 tbsp. plus 2 tsp. powdered egg whites
1 1/3 c. nonfat Ricotta cheese
1/2 c. mascarpone cheese
2 tbsp. sugar
2 tsp. unsweetened cocoa
1/3 c. fat-free egg substitute

Dip each biscuit into Espresso; place in a single layer on bottom and around side of glass or ceramic baking dish, about 8-inch square or similar capacity. Combine water and powdered egg whites in a large stainless steel bowl, stirring until the powder dissolves (3 to 4 minutes). With an electric mixer, beat at medium-high speed until stiff peaks form, 5 to 7 minutes.

In another large bowl, beat together the Ricotta, egg substitute, mascarpone and sugar. Stir in about 1/3 of the beaten egg whites, then gently fold in the remainder with a rubber spatula. Pour over the ladyfingers. Cover and refrigerate 6 to 8 hours. Sprinkle with the cocoa just before serving.

Makes 8 servings.