Here you go Moniqueb:

{{!gwi}}

4 egg yolks

3/4 cup sugar

4 tablespoons sweet Marsala wine, divided

8 ounces mascarpone cheese

1 cup heavy whipping cream

1/2 teaspoon real vanilla extract

24 Italian ladyfingers (crispy) (French are soft)

1/4 cup brewed, hot espresso coffee

grated semi-sweet chocolate or cocoa powder

Place a stainless steel bowl and a whip in the freezer.

Place the bottom of a double boiler over medium heat and bring about 2 inches of water to a boil. Meanwhile, in the top of the double boiler set on the cabinet, combine egg yolks and sugar with a wire whip until thick and lemon color, about 1 minute. Whip in 3 tablespoons wine; place on top of boiling water and reduce heat to low and cook mixture for 10 minutes while stirring constantly with the whip. Remove from heat and add mascarpone cheese whipping until smooth.

Using the cold bowl and cold whisk, whip heavy cream with vanilla until stiff peaks form; fold into cooled egg yolk mixture and set aside. Line the bottom of an 8-inch square dish with 12 lady fingers. Combine hot coffee with remaining 1 tablespoon Marsala wine; brush lady fingers with half of coffee mixture. Spoon half of egg yolk-cream mixture onto lady fingers to cover completely. Repeat lady fingers, coffee and cream layers. Garnish with shaved chocolate or cocoa powder, cover and refrigerate overnight.

{{!gwi}} use 36 ladyfingers, 6 egg yolks, 1 cup sugar, 1/4 cup + 1 1/2 tablespoon Marsala, 12 ounces mascarpone, 1 1/2 cups cream, and 6 tablespoons coffee.

Marilyn