March 22nd, 2013 
Ingredients:
6 egg yolks
6 egg whites (whipped into stiff peaks)
1/3 cup sugar
2 tsp. vanilla extract
4 tubs (8.8 oz) mascarpone cheese
1 cup strong black coffee
2 TBS. Marsala wine
3/4 cup Kahlua
About 2 1/2 pkges. (24 to a pkge) lady fingers
3 TBS. cocoa powder
1/3 Cup grated dark chocolate (optional, but who doesn’t love chocolate?)
Whip: Egg whites until they form stiff peaks.
Mix: together the egg yolks and sugar in a bowl, beating until they are creamy. Add the vanilla extract and fold in the mascarpone. The mixture should be thick and creamy.
Gently Fold: the egg whites into the mascarpone mixture by hand with a rubber spatula until evenly folded. (do not over mix)
Make: the strong black coffee in a jug or cafetiere, then mix with the Marsala and brandy in a bowl. Quickly dip the lady fingers in the coffee mixture. They should absorb just enough liquid to flavor them without falling apart.
Arrange: some of the soaked lady fingers in the base of a large attractive glass serving bowl (I love the presentation in the Trifle Dish) or individual serving dishes. Cover with a layer of the mascarpone mixture.
Continue: layering alternate layers of lady fingers and mascarpone, finishing with a top layer of mascarpone. Sift the cocoa powder over the top, then chill in the refrigerator for 3-4 hours or until set. The flavor improves if the coffee dessert is left overnight.
This served 11 with a little leftover.
Absolutely to die for!!!
Prep. time: 20 minutes, plus 3-4 hours chilling (better if left overnight).
Note: This is my version of this dessert. One thing that made it great was making sure the lady fingers were very moist when soaking them in all that booze! Just be careful while dipping them if using the soft lady fingers. They soak up the liquid
really fast!
You can get the Trifle Bowl at Amazon here:
http://atastydish.com/triflebowl
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