6 egg yolks
1/2 cup sugar
1 pound Wisconsin mascarpone cheese
2 tablespoons brandy
2 tablespoons Marsala wine
1 teaspoon vanilla
4 egg whites
8 ounces prepared espresso
2 7-ounce packages Italian lady finger (savoiardi), about 48 ladyfingers
Beat egg yolks and sugar at high speed approximately 10 minutes, until thick and creamy. Add Mascarpone and beat an additional two minutes. Add brandy, wine and vanilla, stirring until mixed. Beat egg whites until stiff peaks form. Gently fold into cheese mixture.
Brush lady fingers with espresso. Line sides and bottom of trifle bowl or 3 quart soufflé dish with lady fingers. Pour in half of filling. Layer remaining lady fingers on top; cover with remaining filling. Cover and chill thoroughly. Before serving, dust top of dish with unsweetened cocoa.
Note: Because this recipe uses raw eggs, it is important to keep refrigerated before and after serving.