1 1/4 cups sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy (or whipping) cream
2 packages (3 ounces each) ladyfingers
1/3 cup coffee liqueur
Combine egg yolks and sugar and whip until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat and cool to room temperature. Add mascarpone cheese, beating well. Whip heavy cream until stiff peaks form. Fold into egg yolk mixture; set aside. Line bottom and side of 3-quart bowl with ladyfinger halves. Brush with coffee liqueur. Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers, espresso and cream layers. Cover and refrigerate several hours or overnight. 10 to 12 servings.
