• 3 large eggs, separated
• 1 cup cooled espresso
• 1/2 cup sugar
• 2 tablespoons cognac
• 8 ounces mascarpone (preferably imported Italian)
• 1/8 teaspoon salt
• 1/8 cup unsweetened cocoa
• 36 ladyfingers

Combine the egg yolks, 1 tablespoon of the espresso, the sugar, and the cognac in a large mixing bowl; beat for 2 to 3 minutes with a wire whisk. Add the mascarpone and beat 3 to 5 minutes more, or until smooth. In another bowl, combine the egg whites and salt; beat until stiff peaks form with a wire whisk. Gently fold the egg whites into the mascarpone mixture, being careful not to deflate it. Divide the mascarpone mixture among 6 cups; sift a little cocoa over each portion. Divide the remaining espresso among 6 cups. To serve: Place one cup of the mascarpone mixture and one cup of the espresso on each of 6 oversize plates. Stack 6 ladyfingers on each plate in a tic-tac-toe pattern, 2 horizontally, 2 vertically, and 2 horizontally again. To eat, dip each ladyfinger first in the espresso, then in the mascarpone. Enjoy. Serves 6

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