• 6 egg yolks
• 1 1/4 cups sugar
• 1 1/4 cups marscapone cheese
• 1 3/4 cups heavy cream
• 6 oz (2 3oz packets) Ladyfingers
• 1/3 cup coffee liqueur or brandied espresso (see below)

Whipping cream: Whip to very stiff peaks.

• 1/2 cup whipping cream
• 1 Tbsp confectioners sugar
• 1/4 tsp vanilla extract

For 36: (x4)

• 24 egg yolks
• 5 cups sugar
• 5 cups marscapone cheese
• 7 cups heavy cream
• 30 oz (8 3oz packets) Ladyfingers
• 1/3 cup coffee liqueur or brandied espresso (see below)

Whipping cream: Whip to very stiff peaks.

• 2 cup whipping cream
• 4 Tbsp confectioners sugar
• 1 tsp vanilla extract

In a small bowl beat egg yolk and sugar until thick and lemon colored, about 1 minute.

Place in the top of a double boiler over boiling water. Reduce to low heat and cook 8 to 10 minutes stirring constantly. Using candy thermometer cook to 165°F to sterilize raw eggs. Do not boil.

Remove from heat and allow to cool to room temperature. Add marscapone and beat well.

Whip cream to stiff peaks. Fold into egg mixture and set aside.

Line the bottom of a 2-1/2 to 3 quart bowl or souffle dish with ladyfinger halves, split side up. Brush with coffee liqueur or brandied Espresso. Spoon half of egg yolk cream mixture into lady finger-lined bowl. Repeat ladyfingers, coffee liqueur and cream layers.

Garnish:
Sweetened whipped cream:
In a bowl whip 1/2 cup whipping cream, 1 Tbsp confectioners sugar, and 1/4 teasponn vanilla extract, to stiff peaks.

Unsweetened cocoa powder for garnish, Chocolate curls for garnish.

Garnish with sweetened whipped cream, cocoa and chocolate curls. Cover well and refrigerate several hours or overnight.

Brandied espresso:
In a small bowl combine 1/3 cup very strong espresso or 2 tsp instant coffee in hot water) and 1 tsp brandy. Stir well.