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1
Separate the egg yolks and the egg whites in different large bowls.
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2
Beat the egg yolks with the sugar until its mixed and then add the mascarpone cheese.
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3
Mix again until texture is smooth.
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4
Beat the egg whites into a stiff foam (a pinch of salt may help if youre having trouble) and incorporate them into the cheese mixture gently.
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5
Make the espresso like you would a normal coffee with sugar and milk.
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6
Then, add 1 to 1.5oz brandy to the coffee.
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7
Dip ladyfingers quickly in the coffee and arrange them in the bottom of the tray.
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8
If you leave them for more than a few seconds in the coffee they will fall apart.
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9
If your ladyfingers are too dry you can always spoon a bit of coffee over them once they are in the tray.
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10
Take out a large rectangular oven tray and arrange one layer of lady fingers.
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11
Generally your tray should be big enough to let you make three rows of ladyfingers.
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12
Pour half of the egg-cheese mixture over the ladyfingers, then make another layer of ladyfingers, dipping the ladyfingers just before arranging them.
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13
Pour the other half of the egg-cheese mixture over the 2nd layer of ladyfingers.
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14
Refrigerate at least one hour, 4 hours is better as it will hold together better.
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15
Dust slices with cocoa powder and serve!
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16
Keep the cocoa powder for just before serving.
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17
If you put the cocoa powder before you refrigerate, the top layer will congeal and look less than appetizing.
