40 to 50 Ladyfingers
8 oz (226 g) Mascarpone
3/4 Cup Sugar (6 fl oz / 170 ml)
1 Cup (8 fl oz) Heavy Whipping Cream
1/2 Cup (4 fl oz) Cognac
1 1/2 Cup (10 fl oz) Espresso Coffee
1/4 Cup Cocoa Powder
1- Separate the egg yolks and whites.
1- Whisk the egg yolks in a bowl.
2- Add the sugar and continue whisking until creamy.
3- Add the mascarpone and continue whisking until well combined.
4- In a small bowl, whisk the heavy whipping cream until stiff.
5- Add the whisked heavy whipping cream to the egg yolks bowl, and mix using a spatula.
6- Whisk the egg whites until stiff and add to the bowl and mix.
7- In a separate bowl, mix the liquor (Koniak) and espresso.
8- Dip ladyfingers into the liquor mixture and lay them onto a large nonstick bakeware.
9- Add half of the cream mixture on top of the ladyfingers, spread evenly to cover all surface.
10- Dust half of the cocoa powder on top of the cream.
11- Repeat step 8 and 9 to make another layer and sprinkle the rest of the cocoa powder on top of the cream.
12- Cover the bakeware and put it in a refrigerator for 24 hours.