6 egg yolks
1 1/4 c. sugar
1 1/4 c. mascarpone cheese
1 3/4 c. whipping cream
3/4 c. water
2 tsp. instant coffee granules
1 1/2 tbsp. brandy
2 (3 oz.) pkgs. ladyfingers

Combine egg yolks and sugar in top of a double boiler. Beat at medium speed of an electric mixer until thick and lemon-colored. Bring water to a boil and reduce heat to low. Cook 8 to 10 minutes, stirring constantly. Remove from heat. Add mascarpone and beat until smooth. Beat whipping cream in a medium bowl until soft peaks form; fold into cheese mixture.

Combine water, coffee granules and brandy. Brush on cut side of ladyfingers. Line sides and bottom of a trifle bowl or 3-quart souffle dish with 36 ladyfingers. Pour in half of filling. Layer remaining ladyfingers on top. Cover with remaining filling. Garnish, if desired. Cover and chill 8 hours. As a substitute for mascarpone cheese, combine two 8-ounce packages cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream. Beat well. Use 1 1/4 cup mixture for recipe, reserving remainder for other uses.

Makes 10-12 servings.