• In a shallow bowl mix the espresso, 1 shot of cognac/brandy or rum, and 1 tbsp of cocoa powder.
• In one mixing bowl, beat the egg yolks and sugar until they turn a creamy light yellow color.
• Add the mascarpone and 1 shot of cognac/brandy/rum and mix well.
• In a second bowl beat egg whites until fluffy and fold whites into egg yolk/mascarpone mixture.

Assembly

• Dip a lady finger into the espresso mix (sugar side up) and pull it out after a second or two. Lay each lady finger in the bottom of the pan sugar side down. Continue this process until you build a layer of lady fingers across the bottom of the pan.
• Spoon a layer of the filling mixture above the lady finger layer. Use half the mixture.
• Create another layer of lady fingers.
• Spoon the second half of the filling mixture on top.
• Sift over top the rest of the cocoa powder.
• Refrigerate for at least four hours before serving.