• Step 1

  Whip egg yolks and sugar in mixing bowl about 6 min, until thick and pale. Gently fold in cheese, until well combined and smooth.

• Step 2

  Beat half of egg whites in separate bowl about 5 min, until stiff peaks form. Using rubber spatula, gently fold egg whites into mascarpone mixture. (Mixture should be light and airy.)

• Step 3

  Combine espresso and brandy in separate medium bowl. One at a time, briefly submerge 20-22 ladyfingers in espresso mixture; arrange closely together in bottom of 4-qt trifle bowl, until bottom of bowl is covered. Spread half the mascarpone mixture evenly over soaked ladyfingers.

• Step 4

  Sprinkle evenly with half the cacao powder, dusting through a fine-mesh strainer. Repeat, using remaining ladyfingers, mascarpone mixture, and cacao powder.

• Step 5

  Cover; refrigerate 6 hours before serving.

• Can be prepared a day ahead. • Margherite cookies can be substituted for Ladyfingers. • Save remaining egg whites for another use.

Note: When servings & ingredients are modified, nutrition & directions may vary.