1 c. sugar
1/2 c. Marsala wine
6 lg. egg yolks
1 lb. Mascarpone cheese, at room temperature
Cooled espresso coffee, about 2 c.
1/4 c. kahlua liquor
1 1/2 pkgs. Italian lady fingers (Savoiardi)
1 oz. semi-sweet chocolate, grated
Cocoa powder

Whisk first 3 ingredients in a medium metal bowl. Set bowl over saucepan of boiling water and whisk constantly until temperature reaches about 170 degrees, about 5 minutes. Remove from over water and gradually whisk in mascarpone cheese.

Combine cooled espresso and kahlua liquor in a small bowl. Dip 1 lady finger briefly into liquid and turn to coat. Place lady fingers dipped in coffee, at bottom of individual dessert bowls. Pour cheese mixture over lady fingers to cover. Add more lady fingers and top with more mascarpone cheese mixture. Sift cocoa powder over top of each serving and sprinkle each with grated chocolate. Makes approximately 4 servings. Must be refrigerated at least 4 hours, until firm.

Mascarpone and lady fingers can be found in Italian markets.