Preparation Time: 30 minutes or less       Cooking Time: 30 minutes or less        Serves: 6
Category: Dessert       Sub-Category: Cakes        Cuisine: Italian

 Ingredients:

2 cups unsweetened espresso (about 16-20 shots)
6 eggs (if you don't want to risk getting sick from raw eggs, buy pastureized eggs.
2/3 cup sugar
3 cups mascarpone cheese
4 tablespoons Marsala
about 2 packs of Ladyfingers, the hard kind
unsweetened cocoa

The amounts I use in the pictures will be different, but I'm making two batches to take to work.

If you don't have an espresso machine, you can brew a strong cup of coffee, and then run the coffee through your machine again over new grounds. If you do that, be sure to run a pot or two of just water through your machine to clean it out afterwards.

Mascarpone cheese is a creamy cheese, like a softer cream cheese. It's sweet, and I've found it at both Meijer's and Giant Eagle, usually in little tubs near the fancy cheeses. Marsala is a wine, but if you're cheap or can't find any, you can substitute Frangelica or Kahlua, but a bottle of Marsala is like 4 bucks at the grocery, and it's usually kept near the sherry.

Ladyfingers are hard little cookie things, that I've also found at Meijer's and Giant Eagle. Here's the kind I used:

If you can only find the soft kind, it's OK, but it works better with the hard kind.