For this rich and wonderful dessert you can make your own ladyfingers or buy them in the market. However, it is not difficult to make the ladyfingers (and these are just as good to eat all on their own). LADYFINGERS
5 eggs, room temp, separated 1/2 cup sugar 1/2 Tbsp. vanilla extract 1 1/2 cups all-purpose flour Mix egg yolks with 2/3 of the sugar, with whisk or mixer, to the ribbon stage. Add vanilla and set aside. Beat the whites with remaining sugar, adding gradually, to form stiff peaks. Alternately, fold in the whites, flour and yolk mixture, just until incorporated. Fill a paper bad and pipe 1 1/2 x 3 inch fingers onto parchmentlined baking sheets. Bake at 350 until edges turn dark golden. Cool completely. MASCARPONE MIXTURE 4 eggs 2 yolks 1 cup sugar 2.5 lbs. mascarpone cheese (softened)
1 cup whipped cream (whipped to stiff peaks)
Mix all eggs gradually with the sugar to a stiff consistency (use a kitchen mixer for this). Fold the cheese and egg mixture together well, then fold in the whipped cream. ASSEMBLY
Dip the ladyfingers into a bowl of espresso laced with Marsala wine. Line the bottom of a 9x13x2 casserole pan with 1/3 of the cheese mix. (You can also use any pretty serving dish.) Layer ladyfingers on top of this.
Repeat and end with a smooth layer of the cheese. Sprinkle the top with Dutch cocoa powder or chocolate curls, and chill until ready to serve.