Ingredients

6 egg yolks 1 1/4 cups white sugar 1 1/4 cups mascarpone cheese 1 3/4 cups heavy whipping cream 2 (12 ounce) packages ladyfingers 1 bowl of espresso 1/3 Vin Santo dessert wine (to taste) 1 teaspoon unsweetened cocoa powder, for dusting 1 (1 ounce) square semisweet chocolate

Directions
1.Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. 2.Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. 3.Line the bottom of a glass baking pan with wax paper. 4. Pour the espresso into a shallow bowl, add liquor (anything will do if you cant find Vin Santo, think Amaretto or anything coffee flavored.) 5. Dip the lady fingers in the espresso taking care that they dont get soggy. Line the bottom of the pan with the cookies, forming a full layer. 6.Cover the layer of cookies with a layer of the cream, and repeat at least twice. Finish with a layer of the cream, and dust with chocolate shavings or cocoa powder. Refrigerate for at least two hours prior to serving.