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6 egg yolks
1/2 cup granulated sugar
1/3 cup brandy
1/3 cup Marsala or coffee
1 pound mascarpone or ricotta cheese
1 1/2 cups whipping cream
3/4 cup extra-strong coffee
24 giant Italian ladyfingers
4 ounces semisweet chocolate; finely chopped

In bowl, beat egg yolks with sugar until light, about 5 minutes. Whisk in
1/4 cup each of brandy and Marsala. Transfer to double boiler over gently
simmering water; whisk for about 7 minutes or until thickened. Let cool.
Beat cheese until smooth; fold in egg mixture. Whip cream; stir one-quarter
into cheese mixture. Fold in remaining cream. Combine coffee and remaining
brandy and Marsala.

Arrange half of the ladyfingers in 11-x 7-inch glass baking dish; brush
with half of the coffee mixture. Spread with half of the cream mixture.
Repeat layers. Top with chocolate.
Cover and refrigerate overnight. (Can be frozen for up to 2 weeks. Let thaw
in refrigerator for 24 hours before serving.)

Contributor: Canadian Living
Yield: 8 to 10 serving

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