_____Directions:_____
In a large mixing bowl, beat egg yolks and sugar until a thick, light mixture forms.
Add the softened mascarpone cheese to the egg yolk mixture and stir until smooth.
In another bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the mascarpone mixture until well combined.
In a shallow bowl, combine the brewed espresso and coffee liqueur (if using).
Quickly dip each ladyfinger cookie into the espresso mixture, making sure it is moist but not soggy, and place a layer of dipped cookies in the bottom of a 9-by-13-inch bowl.
Spread half of the mascarpone mixture over the layer of cookies.
Drizzle half of the dulce de leche over the mascarpone layer.
Repeat with another layer of dipped ladyfingers, remaining mascarpone mixture, and remaining dulce de leche.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Before serving, dust the top with unsweetened cocoa powder.
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