Combine egg yolks and water in heavy saucepan. Cook over very low heat, whisking
constantly, until mixture reaches 160 degrees F, about 15 minutes.
Cool quickly in cold water bath or in freezer. Stir mascarpone into yolks.
Combine 4 egg whites, sugar and salt in top of double boiler. Cook over very
low heat, beating with hand-held mixer on medium speed or with whisk until whites
hold soft peaks and temperature reaches 160 degrees F, about 20 minutes.
Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites.
To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil;
slightly turn up foil edges to make a tray. (You also can do this on a large platter.)
Combine coffee and Cognac; drizzle evenly over ladyfingers. Arrange half of ladyfingers
in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to
4 inches deep. Fill in any spaces with parts of ladyfingers.
Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers
and remaining mascarpone mixture. Cover with plastic wrap.
Refrigerate overnight or up to 2 days
Sprinkle cocoa through fine sieve over surface.
Posted by CookinMom at Recipe Goldmine May 3, 2001.