6 large eggs
2 cups espresso, cooled
1 cup sugar
16 oz mascarpone cheese
1/8 cup cocoa
20 ladyfingers, toasted
Combine 6 egg yolks, 2 tbsp espresso and sugar into large bowl. Beat 2-3 minutes. Add mascarpone cheese and beat 3-5 minutes until smooth.
In another bowl, combine 6 egg whites and a pinch of sugar. Beat until stiff peaks form. Genty fold into mascarpone mixture.
Dip one side of each ladyfinger into remaining espresso and layer on bottom of 9x9 serving dish. Spread 1/2 of mascarpone mixture and sprinkle with cocoa. Add another layer of ladyfingers and finish with mascarpone layer and another sprinkle of cocoa. Refridgerate at least 1 hour before serving.