Tiramasou

Beat yokes and sugar. First slowly then fast until ribbon stage. Gently fold in marscapone. Blend well. Whip egg whites with a pinch of sugar to medium stiffness, same consistency as marscapone mixture. Meringue marscapone mixture, then fold in remaining egg whites. Blend well. Use individual serving dishes or one larger glass dish: Place generous tablespoon of cream mixture in bottom of individual dishes. Dip lady fingers into expresso and shake off excess coffee. Place 2 lady fingers on top cream. Top with a layer of creme mixture. Spread to cover lady fingers, but do not smoother cookies. Add second and final layer of dipped lady fingers this time 3 across. Top with creme as before. Dust with generous amount of cocoa powder. Cover with plastic wrap. Place in refridgerator and chill for at least 2 hours, 3 hours is better.