With a fork, stir the mascarpone until softened, reserve. Bring 1 inch of
water to simmer in a wide saucepan, adjust the heat so that the water is at
a bare simmer.
In a large heatproof mixing bowl that can sit on the saucepan, combine the
egg yolks and sugar. With an electric mixer, beat on high speed until pale in
color, about 3 minutes, stopping 2 or 3 times to scrape down the sides of the
bowl. Set the bowl over simmering water and whisk constantly until the mixture
is lemony looking and tripled in volume. Keep the mixture over the simmering
water as you whisk. Remove from the heat and whisk until cool. Add the mascarpone
and 1/4 cup Kahlua; whisk until well blended. In a chilled mixing bowl, whip
the heavy cream until stiff but still glossy. Fold the whipping cream into the
In a medium bowl, combine the remaining 1/4 cup Kahlua, coffee and milk.
Dip each ladyfinger into the liquid and use 1/3 of them to line an 8-inch
oval pan. Spread 1/3 of the mascarpone mixture over the biscuits and top with
another layer of biscuits; press down lightly. Layer another 1/3 of the mascarpone
mixture on top and sprinkle with raspberries, letting them sink in. Top with
the remaining mascarpone mixture and biscuits.
Cover with plastic wrap and chill in the refrigerator for 2 hours until
Place the cocoa powder in a medium sieve and sprinkle it over the top. Garnish
with chocolate sticks. Cut into wedges and serve with raspberry sauce, if desired.