1 package of lady fingers
4 oz. semisweet chocolate, melted and cooled
6 egg yolks
1/3 c. sugar
2 tbsp. Kahlua
1 c. strong black coffee
2 - 8 oz. mascarpone cheese
2 c. heavy cream, whipped
Cocoa Powder
Beat egg yolks, sugar and 1 tbsp. Kahlua in the top pan of a double broiler.
Stir until the mixture thickens to make zabaglione.
Remove from heat, fold in the cooled chocolate and set aside to cool completely.
Beat egg whites until stiff peaks form; fold into the egg yolk mixture.
In a separate bowl, fold 1 c. of the whipped cream into the mascarpone cheese and set aside.
Mix coffee and remaining tablespoon of Kahlua.
Quickly dip each lady finger in coffee mixture and arrange in the bottom of a dish.
Spread mascarpone mixture over the top of the ladyfingers then spread the zabaglione over the mascarpone.
Repeat layers and finish with remaining whipped cream.
Sprinkle with cocoa powder.
Chill several hours or overnight before serving.
