3 Large Eggs, Separated
1 Cup Brewed Espresso Or Strong Coffee, Cooled, Divided
1/2 Cup Sugar
2 Tablespoons Cognac Or Brandy
8 Ounces Your Favorite Mascarpone Cheese
2 Tablespoons Unsweetened Cocoa Powder
Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac into large bowl. Beat 2-3 minutes. Add Mascarpone and beat 3 to 5 minutes until smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip step 2 and beat until fluffy.)
Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 1 hour before serving.