6 large egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese (room temperature is best but not required)
1 3/4 cup heavy whipping cream
2 -7 oz packages lady fingers
1 cup cold espresso or strong coffee
1/4 cup coffee flavored liqueur (Kahlua) optional
1 ounce unsweetened cocoa for dusting
To create a sabayon, combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat, cook on low for about 10 minutes, stirring constantly.
Remove from heat and whip yolk mixture until thick and yellow. Allow to cool slightly.
Add Mascarpone to yolk mixture, beating until well combined.
In a separate bowl, beat whipping cream until stiff peaks form.
Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the cold espresso with the optional coffee liquor.
Arrange a single layer of ladyfingers in the bottom of a 9-inch square baking dish. Use a pastry brush to apply enough espresso to wet the ladyfingers without soaking them heavily.
Spoon 1/4 of the mascarpone cream filling over the ladyfingers.
Repeat process with the remaining ladyfingers and cream filling.
Cover loosely and refrigerate at least 4 hours or overnight.
Dust lightly with cocoa powder before serving.