• 1 and ¼ cup prepared espresso, warm or room temperature
• 6 Tbsp Grand Marnier
• 40 - 45 ladyfingers
• 16 oz mascarpone, cold or room temp
• ¼ cup dark rum
• 4 large eggs, separated
• ½ cup granulated sugar, divided
• 2 cups heavy cream
• ½ tsp vanilla extract
• ⅛ tsp salt
• Cocoa powder for dusting

Set aside large 9x 13" baking pan (12-14 cups capacity).

Whisk the espresso and Grand Manlier together in a shallow bowl. One at a time, quickly dip each side of the ladyfinger into the espresso mixture.

Arrange them in pan to make one solid layer. If needed, cut to fill in empty spaces. Reserve remaining espresso mixture and ladyfingers for 2nd layer.

mascarpone cream: With a mixer, beat mascarpone and rum together on medium speed in a large howl until smooth. Set aside.

Prepare a double boiler for the egg yolks. Whisk the egg yolks and ¼ cup of granulated sugar together until light and foamy (about 5 minutes).

Remove from the heat and pour into the mascarpone mixture. Beat on medium speed until combined.

heavy cream: With a mixer fitted with whisk a,tachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form (about 3 to 4 minutes). Fold the whipped cream into the mascarpone mixture.

egg whites: With a mixer fitted with a clean whisk attachment, beat the egg whites and salt together on medium-high speed until foamy (about 1 minute). Increase to high speed and slowly pour in the remaining ¼ cup of sugar. Beat until stiff peaks form (about 4 to 5 minutes). Fold into the mascarpone cream. Spread half of the mascarpone cream evenly over bottom layer of ladyfingers.

Dip remaining ladyfingers into remaining espresso mixture and arrange on top of the mascarpone layer. Spread remaining mascarpone mixture evenly on top. Refrigerate uncovered for 2-3 hours.

Remove from the fridge, sift a layer of cocoa powder all over the top.

Cover, then refrigerate for at least 8-9 more hours and up to I day.

Slice and enjoy! Cover and store in the fridge for up to 3 days.