Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Egg yolks 1 lb Mascarpone or ricotta cheese
1/2 c Granulated sugar 1 1/2 c Cream; whipping
2 tb Brandy or almond extract 24 Ladyfingers; giant italian
1 1/3 c Extra strong coffee 4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk
in 1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to
double boiler, over gently simmering water, whisk for about 7 minutes,
till thickened. Let cool.
Beat cheese till smooth, fold into egg mixture. Whip cream, stir 1/4
into egg mixture. Fold in remaining cream. Combine remaining
strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of
ladyfingers in 11X7" glass baking dish, brush with half of coffee
mixture. Spread with half of cream mixture. Repeat layers. Top with
chocolate. Cover and refrigerate overnight.
Can be frozen for up to 2 weeks, let defrost in fridge for 24 hours.

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