Tiramisu

3 eggs, separated
1/2 cup plus 1/8 teaspoon granulated sugar
1 tablespoon plus 1 cup espresso
2 tablespoons cognac
1 cup mascarpone cheese
2 tablespoons Dutch process cocoa
About 24 ladyfingers

In a bowl, combine egg yolks, the 1/2 cup sugar, 1 tablespoon espresso and the cognac. Beat the mixture until foamy, 2 to 3 minutes. Add the mascarpone cheese and beat for 3 to 5 minutes, or until smooth.

In a large bowl, combine the egg whites and the 1/8 teaspoon sugar. Beat until the egg whites are stiff. Gently fold the cheese mixture into the whites and set aside.

Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso.

Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl. Spread about 1/3 of the mascarpone mixture over the ladyfingers. Continue layering, finishing with a mascarpone layer. Sift the cocoa over the top and refrigerate overnight.

Yields 8 servings.