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Most of this recipe comes from the one on the side of the Belgioso mascarpone container ( the brand at stores around here), but with some changes.
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This recipe isn't an easy one - the most difficult part is properly saturating the ladyfingers without making them soggy - don't be upset if your first try doesn't come out so well.
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In large bowl, combine 3 egg yolks, 1 tbs espresso, sugar, vanilla, and marsala wine.
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Beat ~3 minutes, and finally add mascarpone and beat 3-5 minutes more.
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Mixture should be slightly firm, and very tasty :).
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Add more sugar to suit your taste, I prefer 1/3 cup, some people like 1/2 cup.
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In a separate bowl, add whipping cream & a pinch of sugar, whip until stiff peaks form.
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Fold whipping cream into mascarpone mixture - should end up being fluffy but stiff.
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Now, you need to layer the ladyfingers & mascarpone in a pan - I use a 8x8 glass pan, works perfect.
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Here's the difficult part - your first layer should be ladyfingers soaked in espresso.
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I say soaked, but make sure they are not soggy.
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To soak the ladyfingers, I work with 1/2 a ladyfinger at a time, dipping each side for a split second, just enough to barely cover the top or bottom.
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If you soak it too much, just sqeeze the excess out like a sponge.
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If you don't get enough, use your fingers to drip some coffee on the ladyfinger, and sort of massage it inches Lay down 12 ladyfinger halves in the pan, and spread a layer of mascarpone mixure on top.
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Sprinkle cocoa on top of each layer.
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Repeat for the next 3 layers.
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Chill for at least 2 hours before serving.
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Enjoy!
