TIRAMISU

14 OZ. Lady Fingers
6 eggs
5 oz of sugar
1 Lb. Mascarpone cheese
1 cup (8 fl. OZ.) Espresso or very strong black coffee
2 OZ. Unsevetened Cocoa powder

*Saparate the eggs make a zabaglione by beating the egg yolks and sugar until ivory colored. Add the Mascarpone, add 1/3 Marsala (or coffee) gently simmering liquids until the mixture begins thicken, let cool.
**Beat the egg white until stiff and mix it with the zabaglione until you get a creamy texture.
***Mix the remaining coffee withh the Marsala and dip (one at a time) the 14 OZ. Lady fingers into it. Arrange layer at the bottom of a serving dish. Cover them with the cream mixture. Repeat the layer finishing with whipped cream.
****Refrigerate for two hours before serving. Covered with cocoa powder just before serving...