1

Take out a 10x14" pan. You may even have enough ingredients to fill a small extra pan.

2

Wash, hull and thickly slice the berries. Pour 2 T. sugar and ¼ cup brandy over them. Let sit.

3

Beat egg yolks with ½ cup brandy until well mixed. Add mascarpone and continue to beat until smooth.

4

In separate bowl, whip egg whites until frothy and gradually add 1 cup sugar. Continue to beat until egg whites are quite stiff. Gently fold into cheese mixture.

5

Dip ladyfingers, one by one (quickly or they will get soggy), in the espresso, and put a single layer in the bottom of the pan.

6

Place a layer of strawberries over the ladyfingers.

7

Pour half of the cheese mixture over the strawberries, and sprinkle half of the grated chocolate.

8

Repeat the layering, using the rest of the ladyfingers, strawberries, cheese mixture and chocolate.

9

Chill 4-6 hours.