6 eggs
1 pound mascarpone cheese, don't use substitutes
36 lady fingers
2 1/2 cups strong Italian coffee
1/2 cups dry Marsala wine
13 tablespoons sugar
3 tablespoons unsweetened cocoa
In a large bowl use an electric hand mixer to beat the egg yolks together with the sugar until fluffy. Add the mascarpone cheese and mix it in with a spoon until well combined. Now whip the egg whites until stiff peaks form and then fold them gently into the mascarpone mixture using a spoon. Fold it in by gently lifting the mascarpone mixture from the bottom to the top. Add the cocoa to 1/3 of the mascarpone mixture and mix well. Spread half of the remaining mascarpone mixture without cocoa onto the bottom of a 12 x 9 x 2 1/2 inch cake dish. Quickly dip both sides of the lady fingers into the espresso coffee and place them over the mascarpone cream. Cover this layer with all the chocolate mascarpone cream. Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it. Place them over the mascarpone chocolate cream and top with the remaining mascarpone cream. Sprinkle the top with cocoa powder through a fine mesh strainer. Refrigerate for 24 hours.
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