3 large eggs
1 cup Espresso
1/2 cup sugar
2 Tbsp. Kahlua
8 oz. mascarpone
1/8 cup cocoa
Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Kahlua in large mixing bowl. Beat 2-3 minutes. Add mascarpone and beat 3-5 minutes until smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into mascarpone mixture.
Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a mascarpone layer and cocoa. Refrigerate at least 1 hour before serving.