1

Take out 13x9" pyrex dish.

2

Whip cream in large mixing bowl.

3

In separate bowl, beat egg yolks with half of the sugar (whisk first, and then use electric mixer) until light and fluffy. Add mascarpone a little bit at a time (if using an electric mixer, use on low speed).

4

In separate bowl, beat egg whites with remaining sugar until stiff. Gently fold in egg whites to mascarpone mixture. Fold 4 or 5 heaping spoonfuls of whipped cream into the mascarpone mixture.

5

In pyrex dish, spread a small amount of cheese mixture on the bottom. Dip ladyfingers quickly in espresso and place side by side in pan (be sure to dip quickly or they will get soggy!). Cover with half of the cheese mixture. Add a second layer of dipped ladyfingers and cover with the remaining cheese.

6

Use remaining whipped cream to spread a thin layer over the top, or pipe a border around the edge, or both.

7

Dust with good quality cocoa powder (with a sifter), cover with plastic wrap, and refrigerate for at least 1 hour.