Directions

1. In a large bowl beat egg yolks and sugar until thick and pale (about 5 – 7 minutes). Add room temperature mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix gently.
2. In a medium bowl, beat whipping cream and vanilla on high speed until stiff. Gently fold into the mascarpone cheese mixture.
3. In a medium bowl, beat egg whites on high speed, adding the sugar gradually until you have glossy stiff peaks. Gently fold into the mascarpone cheese mixture.
4. Mix remaining espresso and Frangelico in a shallow dish.
5. Dip each lady finger into the espresso mixture (don’t over soak) and place the lady finger onto the bottom of a 13x9 baking dish.
6. Spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of lady fingers and then top with the remaining mascarpone mixture.
7. Dust with cocoa and chocolate shavings.
8. Refrigerate 2 – 8 hours before serving.