3/4 c. espresso
1 tsp sugar
2 egg yolks
1/4 c. sugar
1/4 c. marsala wine
225 grams mascarpone cheese
1/2 c. whipping cream (not whipped cream, and definitely not cool whip)
About 20 ladyfinger cookies
1 Tbsp cocoa powder
Prepare the espresso. Dissolve 1 tsp of sugar in it, and set aside to cool to room temperature.
Beat the egg yolks in a double broiler until they become fluffy. Beat in the 1/4 c. sugar and the marsala wine.
Transfer the bowl over a pan of simmering water and whisk the mixture until it thickens into a cream (just before boiling, when small bubbles appear).
With a rubber spatula, mash the mascarpone cheese in a bowl until it becomes creamy. Add the egg/sugar/marsala wine mixture into the cheese and beat mixture until well combined.
Whip the whipping cream in a separate bowl until light and fluffy. Fold the whipped cream into the filling until smooth.
Lightly soak the ladyfingers in the espresso mixture one at a time. Place half of them in one layer on the bottom of a serving dish.
Distribute half of the filling in an even layer over the ladyfingers. Repeat with a second layer of ladyfingers and the rest of the filling.
Refrigerate for 3 – 4 hours. Sprinkle cocoa on top before serving.