Step 1

Brew strong coffee and cool.  Add coffee liquor (if using).

Step 2

Separate your egg yolks from the whites.   (Saving the egg whites for a later use.)

Step 3

Add egg yolks and powdered sugar to large mixing bowl.  Using a standing mixer or hand held electric mixer, beat until light and creamy.  About 3 minutes.

Step 4

Add mascarpone cheese to the egg mixture and beat for about another 2 minutes  until light and fluffy.

Step 5

Dip lady fingers into cooled coffee one by one.  Dip quickly, not letting them soak.  Arrange half of cookies in bottom of 9 x 13 pan.

Step 6

Spread half of the egg and marscapone mixture on top of the soaked lady fingers.  Add another layer of soaked lady fingers and the remaining cream  mixture.

Step 7

Sprinkle with unsweetened cocoa cover with plastic wrap and refrigerate 4 hours or overnight.

Step 8

Can be stored in refrigerator for up to 3 days.