This stuff is AH-MAZING! Because I need to remember this, here is what I did and how I did it for next time.

NOTE:: this is NOT EVEN REMOTELY ALLERGEN FREE or healthy, but if you can have eggs, dairy and wheat, it’s to die for

• 2 packages lady fingers (though if I can find the authentic cookies instead of the spongy stuff they sell here it will make this dish even better)
• 2 cups (16 oz) cold brewed espresso
• 2 Tbsp cocoa powder (divided)
• 1/4 cup Brandy
• 6 eggs (separated into yolks and whites)
• 2 containers (16 oz total) of Marscapone cheese

1. Make the espresso the night before and store in the fridge. You HAVE to have this super strong high quality coffee or espresso – regular coffee just won’t cut it. Cold press was so easy (fill about 1/3 of the press w grounds and 2/3 water) to get that strength.
2. Next day, take out eggs and Marscapone and bring to room temp
3. Pour espresso into a shallow dish. Add in brandy and sprinkle with 1 Tbsp cocoa powder
4. in a CLEAN and cold bowl, whisk egg whites and 1 Tbsp sugar until stiff peaks form. I learned the hard way you can NOT whisk egg whites in the bowl that has any of the yolk in it, so make sure to do the whites first in the clean bowl.

   {On a side note, the semi-foamy sweet egg white flop made some killer french toast soak, but this is much faster and easier if you do it right the first time}

5. Gently transfer over to new bowl (so you can keep using the kitchen aid bowl), then whip egg yolks with 3 Tbsp sugar until foamy. blend in all Marscapone until smooth and creamy. Then gently fold In the egg whites mixture until blended
6. Dip lady fingers quickly into espresso mix and cover bottom of dish. Layer with the cream mix and alternate until done. Top with Cocoa powder and chocolate shavings and refrigerate 4 hrs or overnight!