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1
Fill large bowl with ice water.
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2
Whisk eggs and 1/3 cup sugar in medium metal bowl set over saucepan of simmering water.
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3
Whisk constantly until thermometer registers 160F, about 10 minutes.
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4
Set custard over bowl of ice water and whisk until cool.
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5
Mix in brandy.
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6
Whisk mascarpone in another large bowl to loosen.
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7
Fold in custard.
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8
Bring 1 1/2 cups water to simmer in medium saucepan.
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9
Add 1 cup sugar and espresso powder; whisk until sugar dissolves.
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10
Mix in cream.
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11
Refrigerate until cold.
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12
Submerge 3 cookies in chilled espresso-cream mixture for 5 seconds.
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13
Place cookies on bottom of 13x9x2-inch baking dish.
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14
Working in batches, repeat with enough remaining cookies to just cover bottom of dish.
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15
Spread half of mascarpone mixture over cookies.
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16
Repeat soaking process with remaining cookies, placing them in single layer atop mascarpone mixture.
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17
Spread remaining mascarpone mixture over cookies.
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18
Refrigerate until set, about 2 hours.
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19
Whisk cocoa and powdered sugar in small bowl to blend.
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20
Sift sweetened cocoa over top of dessert.
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21
Cover and refrigerate at least 2 hours.
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22
(Can be made 1 day ahead.
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23
Keep refrigerated.)
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24
*Available at Italian markets and many supermarkets.
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25
**Available at Italian markets and some supermarkets.
