Warning: This is not a perfect recipe yet. I have been working on it for a few iterations and only post it now to keep from losing my work. The first few were either a disaster, too runny, too "orangy", etc... The recipe here is what I am going to try next time and it ought to be pretty close.

I've modified it since then, but for anyone keeping track the orignal recipe is from Balducci's in New York City.

Ingredients

LADYFINGERS, 48
ESPRESSO COFFEE, 2 cups, cooled
RAW SUGAR - 2-4 packets
EGGS, 12,
SUGAR, 1/2 - 3/4 cup to taste
MASCARPONE, 2 pounds
MARSALA WINE, 2 tablespoons
TRIPLE SEC, 2 tablespoons
BRANDY, 2 tablespoons
ORANGE EXTRACT, 1 tablespoon
BITTERSWEET CHOCOLATE, 8 ounces, finely chopped
COCOA POWDER, 1 cup

Directions

Make the espresso. While still hot, sweeten with the raw sugar packets. These packets can be obtained from any Starbucks (as can the espresso if you're in a hurry). Put in freezer or refrigerator to cool.

Seaprate the eggs into yolks and whites. For the last two eggs, only keep the whites.

Toast ladyfingers in a 350 degree oven for about 9 minutes. (Not blackened but crispy) When they are done, separate them from each other. You will use half the ladyfingers for the bottom layer, and half for the middle layer. Dip each ladyfinger in the espresso and arrange the first layer in the bottom of a 9x13 baking dish.

Beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are stiff.

Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the serving dish.

Note: No, we are not cooking this dish. Yes, that means you are basically consuming raw eggs. Yes, this is how it's been done for many years. Yes, I've eaten it and lived to tell about it. Yes, I know about Salmonella et al. If you are really that worried about it, find the links about how to home pasturize eggs and use them that way.

Sprinkle with half of the chopped chocolate and a dusting of the powder.
Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate.
Cover with aluminum foil and refrigerate for at least 6 hours before serving.