French Ladyfingers (available at most grocery stores)
6 egg yolks
16 oz. Mascarpone or Cream cheese, softened
1 ½ c. sugar
2 c. heavy whipping cream
Espresso or strong coffee
Coffee liqueur, Rum, or Brandy
Line a 9-inch springform pan with the ladyfingers. Cover the sides and bottom. Combine the coffee and liqueur and lightly soak the ladyfingers with the mixture. Set aside.
In a mixing bowl combine the egg yolks and the sugar. Beat together until lemon colored and doubled in size. Add the mascarpone or softened cream cheese and beat until combined and light. Move cheese mixture to a separate bowl.
In the clean mixing bowl whip the whipped cream until very stiff. Fold the whipped cream into
the cheese mixture until combined. Spread the mixture halfway up the pan lined with ladyfingers. Add more ladyfingers to the top of the cheese and whipped cream mixture and soak with more coffee and liqueur. Top off the springform pan with more of the cheese mixture.
Chill uncovered in the refrigerator for at least 1 hour.
Once chilled, carefully remove the sides of the springform pan. Top the dessert with chopped chocolate, chocolate sauce, cocoa powder, and/or chocolate coffee beans.
Will keep in the refrigerator for several days.