Instructions: Beat egg yolks with powdered sugar on medium speed until pale and creamy, about 5 minutes. Add mascarpone and beat until thick and firm. Whip egg whites until fluffy and firm, 3 to 4 minutes. Fold egg whites into mascarpone mixture.

Combine espresso and Amaretto. Quickly dip half ladyfingers in espresso mixture on each side. Layer ladyfingers in bottom of an 9-inch square glass baking dish. Spread ladyfinger layer with half mascarpone mixture. Dip remaining ladyfingers in espresso mixture, layer in dish, then spread remaining mascarpone on top. Chill 2 hours.

This recipe yields 6 to 8 servings.

Caution: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and people with compromised immune systems avoid raw eggs.

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