• 1 package Vantia Savoiardi (Italian Ladyfingers)
• 1 pound Polenghi Mascarpone
• 4 large eggs
• 6 tablespoons sugar
• 2 cups strong brewed Illy Dark Roast Espresso
• 1 cup milk
• 1/4 cup brandy or Amaretto
• 1/3 cup cocoa powder

Separate eggs, setting aside whites in a mixing bowl or copper bowl.  In a stand mixer or using a sturdy hand-held mixer, beat egg yolks with sugar for 5-10 minutes until thick and pale yellow. Add mascarpone and mix until creamy. Using a stand mixer or hand-held mixer, whip egg whites until stiff, about 8 minutes. Fold into egg-mascarpone mixture. Mix espresso with milk and brandy or Amaretto. Dip ladyfingers in the coffee-milk mixture and lay them in a layer in a 9-by-13-inch baking pan. Spread half the mascarpone-egg mixture over ladyfingers. Sprinkle with cocoa powder. Dip more ladyfingers into the coffee-milk and layer over mascarpone. Cover second layer of ladyfingers with mascarpone mixture. Sprinkle with cocoa. Cover with plastic wrap and refrigerate for several hours or overnight before serving.

Tip: Don't dip ladyfingers too much. They should keep their shape in pan.

Recipe by Maria Lo Priore