- 4 egg yolks
- 4 T superfine sugar
- 1/2 T vanilla extract
- 2 cups marscapone cheese
- 2 1/2 cups strong black coffee
- 4 T Marsala wine
- 2 T brandy
- 20 lady finger cookies
- 2 T cocoa powder
- 4 T grated dark chocolate (optional)
Mix together the egg yolks and sugar in a bowl, beating with a wooden spoon until creamy. Add the vanilla extract and fold in the mascarpone. The mixture should be thick and creamy. Make the strong black coffee, then mix with the Marsala wine and brandy in a bowl. Quickly dip the lady fingers in the mixture. They should absorb just enough liquid to flavor them without becoming soggy or falling apart.
Arrange some of the soaked lady fingers in the base of a large glass serving bowl. Cover with a layer of the mascarpone mixture. Continue layering alternate layers of lady fingers and mascarpone, finishing with a top layer of mascarpone. Sift the cocoa powder over the top, then chill in the refrigerator for at least 3-4 hours, or until set. The flavor improves if the dessert is left chilling overnight.