6 large egg yolks (approx. 1/2 cup of yolks)
1 cup sugar
1 1/4 cup mascarpone cheese ( room temperature
1 3/4 cup heavy whipping cream
2 7 oz packages Italian Lady fingers (Savoiardi style}
1 cup cold espresso or strong coffee
1/2 cup coffee flavored Liqueur optional
1 ounce unsweetened cocoa for dusting

6 large egg yolks (approx. 1/2 cup of yolks) 1 cup sugar 1 1/4 cup mascarpone cheese ( room temperature 1 3/4 cup heavy whipping cream 2 7 oz packages Italian Lady fingers (Savoiardi style} 1 cup cold espresso or strong coffee 1/2 cup coffee flavored Liqueur optional 1 ounce unsweetened cocoa for dusting

Combine eggs and sugar in a double boiler and cook over low to medium heat about ten minutes until thick. Remove from heat and add mascarpone mixing well. In a separate bowl whip the whipping cream until very thick. Add to mascarpone mixture. Do not over mix so as to retain the fluff of the whipping cream. In a 9" x 9" baking dish, cover bottom with lightly coffee dredged ladyfingers. Top with 1/2 the mascarpone mixture. Add another layer of ladyfingers and another layer of mixture.
Cover with plastic wrap and refrigerate overnight if possible. Dust with cocoa before serving.