Instructions: FOR CHOCOLATE SAUCE: Melt margarine, and remove from heat. Stir in cocoa & stir until blended; then add brandy. Add powdered sugar & stir until blended. Return to heat if necessary to remove lumps. Reserve one cup chocolate sauce. Thin remaining sauce with another 1/4 - 1/3 cup brandy.

FOR FILLING: Beat cream until stiff, blend in powdered sugar. Mix Mascarpone cheese & 1/4 cup brandy until blended. Fold mascarpone mixture into cream mixture.

FOR ASSEMBLY: Put 1/2 of reserved chocolate sauce on bottom of 8" square pan. Dip ladyfingers in thinned chocolate sauce and line bottom of pan. Drizzle some thinned chocolate sauce over ladyfingers. Put layer of 1/2 cream/mascarpone mixture. Repeat layers one more time and end with layer of ladyfingers. Drizzle any remaining thinned chocolate sauce on top later of ladyfingers; then spread rest of reserved chocolate sauce on top. Cover with plastic wrap and refrigerate. Chill at least 3 hours or overnight. At serving time, whip 1/2 pint whipping cream and put on top.

Very rich, cut in small serving pieces.

Variation: Add mini chocolate chips to mascarpone cheese/cream mixture.

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