lbs. mascarpone cheese
quart heavy cream
cups espresso or very strong coffee, cooled
packages of lady fingers
Cocoa powder, shaved chocolate, or chocolate chips for garnish (optional)
In a large bowl, whisk the cream and half of the sugar until soft peaks form. Set aside. In another large bowl, whisk egg yolks and the rest of the sugar until light in color. Spoon in the mascarpone and mix thoroughly, scraping down the sides of the bowl often. Finally, fold in the whipped cream and gently mix together until just combined. Cover bowl and refrigerate for at least 6 hours (mixture will thicken while refrigerated). To assemble, soak lady fingers in a pie-plate of cooled espresso and place on a dessert plate, then layer with mascarpone mixture. Top with more espresso-soaked lady fingers, and mascarpone mixture. Alternate until you have three layers on each plate. Top with a sprinkling of cocoa powder, shaved chocolate, or chocolate chips, if desired.