Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)
Dip one side of each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 3 hours before serving.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 153 (65%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 168.9mg||52 %|
|Sodium 75.2mg||3 %|
|Potassium 138.8mg||4 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.3g|
|Protein 6.7g||10 %|
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Calories per serving: 235
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