3 lg. eggs, separated
1/2 c. sugar
1 c. espresso or strong coffee
2 tbsp. cognac
10 oz. mascarpone cheese
2 tbsp. cocoa powder
About 20 lady fingers, toasted

In a bowl, combine the egg yolks, sugar, cognac, and 1 tablespoon of the espresso. Beat 2 or 3 minutes, until foamy. Add the softened mascarpone cheese and beat until the mixture is very smooth.

In another bowl, beat the egg whites until stiff. Gently fold the whites into the cheese mixture.

Dip the toasted lady fingers into the remaining espresso. Arrange a layer of lady fingers in the bottom of a pretty glass bowl. Top with a layer of the cheese mixture. Repeat the layer of lady fingers and cheese 2 more times, using 1/3 of the lady fingers and cheese mixture for each layer. Sift the cocoa over the top and chill well before serving. Spoon into individual dessert dishes. Serves 8.