Tira mi su
you will need
36 lady fingers (i use the thin crisp cookies but the soft cake like lady finger also work)
Line a 8 x 12 pan with 1/2 the lady fingers that have been quickly dipped in a mixture of 2 cups of strong coffee or espresso mixed with 1/4 cup of Tia Marie or other coffee liquir. Save half of the cookies and coffee mixture for the center layer. Set aside. 1/2 cup egg yolks
1 cup sugar
1 1/2 teaspoons vanilla
18 ounces mascarpone cheese
3 1/2 Sheets gelatin, bloomed (softened in water)
1/4 cup egg whites
1 cup heavy cream -- whipped
cocoa powder or finley grated dark sweet choc for dusting top (optional)beat yolks with sugar until very light in color and thick, add the vanilla and cheese beat until thick (like whipped cream) do not over beat or the mixture may become grainy.
warm egg whites to 100 degrees. beat egg white to a soft peak stage. Warm gelatin carefully and quickly fold liquid gelatin into the egg whites. fold egg whites into the yolk mixture, then fold in heavy cream.

Place half of the above mixture in your prepared pan. smooth mixture in pan with a small off-set spatula then place remaining remaining lady finger dipped in the remaining coffee mixture. Top this layer of lady fingers with the rest of the cream mixture and smooth.

Spinkle top with finely grated dark chocolate or cocoa powder. cover with plastic wrap and chill until set.