6 egg yolks
1 1/4 c. sugar
1 1/4 c. Mascardone cheese
1 3/4 c. whip cream
6 oz. Kahlua liqueur
1 c. Cappuccino
Pkg. ladyfingers

OPTIONAL:

1/4 tsp. sugar
1/4 tsp. cocoa
1/2 c. whip cream
Hershey syrup

Make cappuccino and place into freezer. Beat egg and sugar together until smooth. Heat and cook (on low) about 10 minutes, stirring constantly. Remove from heat. Stir Mascardone into egg and sugar. Mix well, let cool to room temperature. Beat whip cream until soft, fold into above.

Remove cappuccino and mix with liqueur, brush onto ladyfingers and coat sides and bottom of dish (2 1/2 to 3 quart souffle). Fill 1/2 with cheese, freeze about 1 hour. Repeat. Refrigerate overnight. In morning, spread whip cream and sprinkle with sugar, cocoa and syrup.