Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    ladyfingers
                        --toasted in a 375f oven 15 min
   2      tablespoons   marsala wine
   2      tablespoons   triple sec
   2      cups          espresso coffee -- cooled
   2      tablespoons   brandy
   6                    eggs -- separated
   2      tablespoons   orange extract
   6      tablespoons   sugar
   8      ounces        bittersweet chocolate -- finely chopped
   1      pound         mascarpone

Preparation:

Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.