1 1/4 Cups Coffee, strong and sweet 1 Lb Mascarpone Cheese
7 Tbl Vanilla Flavored Syrup 2 Tbl Brandy
4 Egg Yolks 4 Doz Ladyfingers
3 Tbl Superfine Sugar 1 Tbl Cocoa Powder
***Superfine sugar can be made by putting granulated sugar in a food processor and processing until powdery.
In shallow dish, mix coffee with 2 T of the vanilla syrup. In a separate bowl, whisk egg yolks and sugar together until pale. Add Mascarpone, one large spoonful at a time, mixing gently to keep the mixture light and airy. Add remaining vanilla syrup and mix gently. Dip about half of the ladyfingers into the coffee mixture and use to line the bottom of a 10 inch spring form pan. Spoon half the Mascarpone mixture on top and sprinkle with half the cocoa powder. Repeat layers, ending with a sprinkle of cocoa powder on top. Refrigerate for at least 2 hours. When ready to serve, release the spring form and serve sliced from the metal base.