The day before make the mascarpone cream and let it set overnight. To make:
- Whisk the eggs and sugar in a double boiler until they double in volume.
- Transfer to a stand mixer and whip until the mixture is cool to the touch.
- Beat the mascarpone in a bowl with a spatula until smooth and fold a 1/3 of the whipped eggs in and combine until homogenous.
- Fold in the rest of the eggs 1/3 at a time.
Assembly:
- Mix the coffee with the Amaretto or Kahlua.
- Soak the ladyfingers in the mixture.
- Arrange them in a 9 x 9 baking dish.
- Spread the mascarpone cream on top and smooth it with a spatula.
- Dust with plenty of cocoa powder.
