Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

- G. Granaroli XBRG76A
- MM:MK VMXV03A
6 Egg yolks
1 1/4 c Sugar
1 1/4 c Mascarpone cheese, softened
12 oz Whipped cream or non dairy
-topping (Cool Whip)
1 1/2 c Cold espresso coffee
4 tb Brandy
Topping- powdered unsweetend
-cocoa
48 Ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on
low speed for 2 min. Fold in cream (or whipped topping) Combine
coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into
brandy mixture and line up on a platter to make a rectangle about 7
by 13 ". Cover with 1/2 the mascarpone/cream mixture. Repeat with
another layer and top with remaining cream mixture. Sift chocolate on
top. With remaining ladyfingers, cut them in half and arrange arround
your rectangle with cut side down. The cream

around the edges of the layers acts as a "glue". Refrigerate for
about 4 hours. To serve, cut into squares.

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