Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cold espresso coffee
   6                    egg yolks
   4      tablespoons   brandy
   1 1/4  cups          sugar
                        topping- powdered unsweetend
   1 1/4  cups          mascarpone cheese -- softened
                        cocoa
  12      ounces        whipped cream or non dairy
  48                    ladyfingers -- (2-7 oz pks)

Preparation:

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low speed for 2 minutes Fold in cream (or whipped topping) Combine coffee and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2 the mascarpone/cream mixture. Repeat with another layer and top with remaining cream mixture. Sift chocolate on top. With remaining ladyfingers, cut them in half and arrange around your rectangle with cut side down. The cream around the edges of the layers acts as a "glue". Refrigerate for about 4 hours. To serve, cut into squares.