Combine egg yolks and sugar in the top of a double boiler and place over simmering water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip the yolks until thick and lemon colored. Add the mascarpone cheese to the whipped yolks, and beat until combined. In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone sabayon mixture and set aside. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet. Do not soak the lady fingers. Arrange the lady fingers in the bottom of an 8×8-inch square baking dish (or 6×9). Spoon half of the mascarpone cream filling over the lady fingers. Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa powder before serving
* Be sure to purchase the hard and crunchy Italian lady fingers, not the soft cake-like lady fingers.
Submitted by Dennis L., Flik Independent School Dining Director of Dining Services