Instructions: Separate eggs into two bowls. Blend liquor into yolks; blend in mascarpone. Beat eggs whites into soft peaks; beat in sugar a bit at a time until stiff peaks form. Blend half of egg whites with cheese mixture; fold in remaining whites. Set aside.

Dip ladyfingers into espresso; don.t saturate. Place in shallow dish.

Add half of cheese mixture; smooth. Cover top with half of chocolate.

Add layer of espresso-coated ladyfingers; top with remaining cheese.

Smooth; cover with remaining chocolate. Cover. Refrigerate overnight.

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