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Beat the yolks with 3/4 of the sugar, add the mascarpone and continue to beat until the mixture becomes smooth. Separate the mixture into two equal portions. To one part add 2 cup of espresso, and in the other part the brandy.
Moisten the ladyfingers with the remaining espresso and make a layer of them in a deep serving dish. Cover with the mascarpone mixture and continue alternating layers of ladyfingers and the mixture of two different flavoured mascarpone. The last layer should be mascarpone. Place in the refrigerator for 2 hours.
Just before serving mix 1oz cocoa powder with the crushed amaretti and sprinkle evenly over the top.
3 egg yolks
6tbs sugar
2/3 lb mascarpone cheese
1 cup strong espresso
3oz brandy
3doz Ladyfingers
1oz cocoa
3oz crushed amaretti
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