The Cooking Mawma

1: Brew espresso until you have four cups. To brewed espresso, add 6 tablespoons sugar, milk, and Galliano liquor. Set aside.

2: In two separate bowls, separate egg yolks and whites.

3: In an electric mixer, beat the egg whites on high speed until what looks like 'dry snow' forms (stiff and dry peaks). This will take about 8-9 minutes. Set aside.

4: In the bowl with egg yolks, add 12 tablespoons sugar and beat on high speed until it is a pale yellow color, thickens a bit, and when the mixture falls from the whisk, a 'ribbon-like' pattern forms. This will take about 3-5 minutes.

5: To the bowl with egg yolks and sugar beaten, add mascarpone cheese. Beat for 1 minute.

6: One container at a time, add Cool Whip and beat until incorporated, about 1 minute.

7: Add in 'dry snow' egg whites and beat until just incorporated, about 1 minute.

8: Take a 9x13 dish. Dip ladyfingers, one by one, in sweetened espresso/milk/liquor mixture that you made in Step 1. Be careful not to submerge the ladyfinger, as they crumble easily.

9: Layer ladyfingers on the bottom of the dish. Then, take a large spoon and spoon the cream mixture on top and smooth out until all ladyfingers are covered. Repeat the process with another layer of dipped ladyfingers, and another layer of cream mixture. Top with sifted cocoa powder.

10: Freeze for 1 hour to allow it to set. Keep refrigerated until ready to serve. Enjoy!