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1
Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks.
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2
Place bowl in refrigerator and let chill.
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3
Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes.
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4
Place in refrigerator and let chill.
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5
Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks.
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6
Chill in refrigerator.
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7
In a large bowl combine espresso coffee, frangelica and amaretto.
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8
Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers.
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9
Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites.
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10
Sprinkle with cocoa powder through a sifter.
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11
Repeat layering, starting with soaked ladyfingers.
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12
Sprinkle the top with cocoa powder until dark brown.
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13
Place in refrigerator for 10 to 12 hours.
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14
*RAW EGG WARNING
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15
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
