by Judy Dawson
adapted from Gourmet magazine, March 2003 issue
3 large eggs, separated
1 cup sugar
1 8-ounce container mascarpone cheese
1/2 cup chilled heavy cream
2 cups very strongly brewed Lock-n-Load Java Double Tap Special Reserve coffee, cooled to room temperature
1/4 cup sweet Marsala wine
2 packages soft ladyfingers (not the crisp variety)
1/4 cup dark chocolate cocoa powder
Additional whipped cream and chocolate covered coffee beans for garnish, if desired
In a large bowl, beat together the yolks and 1/2 cup sugar with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in the mascarpone until just combined.
In another bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a little at a time, beating the whites until stiff peaks form.
In another bowl, beat the cream until soft peaks form. Fold the cream into the mascarpone mixture, gently but thoroughly, then fold in the egg whites.
Stir together the coffee and Marsala in a shallow bowl.
Put a layer of ladyfingers in an 8-inch glass dish. Using a pastry brush, coat heavily with the coffee mixture until partially saturated. Top with a very thin layer of the mascarpone mixture. Top that with additional ladyfingers, and brush with the coffee mixture. Top with the remainder of the mascarpone mixture. Cover and chill for at least 6 hours.
When ready to serve, remove from the refrigerator and, using a sieve or shaker, top with dark chocolate cocoa powder, covering completely. Serve on dessert plates and top with a dollop of whipped cream and a few chocolate-covered coffee beans. Enjoy!