1 c. brewed espresso
4 egg yolks
3 tbsp. sugar
1 lb. Mascarpone (or you may substitute 8 oz. cream cheese and 8 oz. ricotta)
1 pkg. ladyfingers
Unsweetened cocoa
1 c. whipping cream, whipped
1/4 c. amaretto or Frangellica
Powdered sugar

Prepare espresso. Beat egg yolks and 3 tablespoons sugar until lemon in color and thick. Add cheese and blend. Add liquor. Set aside. In separate bowl, beat whipping cream and set aside. Dip cookies in cooled espresso and place on 10 x 9 1/2 x 2 inch platter; covering the pan bottom as well as you can.

Pour half the cheese mixture over the cookies, then spread all the whipped cream, spreading it evenly. Sprinkle lightly with cocoa. Dip more ladyfingers and make another layer. Add the rest of the cheese. Sprinkle with more cocoa. Cover with plastic wrap and refrigerate for several hours. Before serving, sprinkle with powdered sugar if desired.