Instructions: Directions: In a medium bowl, using an electric mixer, beat together the mascarpone, 1 cup of sugar and the marsala wine until blended.

Add the cream and mix for 1 minute. In a small saucepan, over high heat, combine the water, 1/2 cup sugar and espresso. Bring to a boil and remove from heat. Let cool. In a square casserole dish, arrange a single layer of ladyfingers to cover the bottom of the dish. Brush the lady fingers with the espresso syrup. Spread a thick layer of mascarpone on top. Continue process until pan is full. Cover with plastic wrap and refrigerate until firm. Sift cocoa over the top before serving. Will hold in refrigerator for up to two days.

Homemade Mascarpone:
Directions: Combine ingredients and keep refrigerated.

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