2 packages of ladyfingers
8oz of heavy whipping cream + 4 Tbsp sugar
4 egg yolks
3/4 cup of sugar
2-8 oz containers of mascarpone (Italian Cream Cheese)
2 cups of strongly brewed Choffy
Beat eggs and 3/4 cup sugar until thick ribbon is formed (about 10 minutes on speed 6)
In separate bowl beat heavy whipping cream with sugar. When ready add beaten eggs to whipped cream. Add mascarpone cheese and mix just until blended.
Dip each ladyfinger in Choffy and ladyfingers at bottom of baking dish. Divide cream mixture into two halves and spread first half on top of the ladyfingers. Continue the procedure for the second layer. Sprinkle cocoa powder on top and decorate with shaved chocolate. Cover with plastic wrap and refrigerate over night.