4 each Egg Yolks
1 lb. Marscapone or Cream Cheese
4 ounce Powdered Sugar
3 ounce Amaretto or Orange Liquor
3 each Gelatin Sheets
12 ounce Heavy whipping Cream
1-2 packages of Lady fingers
2 cups strong coffee
Cocoa to sprinkle
Soak Gelatin sheets in ice water. Combine Yolks, 1 lb. of the Powdered Sugar and the Liquor. Whip and cook over boiling water until Thick to about 165 degrees. Add Gelatin to Egg mixture and mix until dissolved. Cool Slightly. Beat Cheese until smooth and then slowly mix in the egg mixture. Whip the Manufacturing Cream with the remaining 1/2 cup if sugar and then fold into cheese and egg mixture 1/3 at a time.
Assembly Line a 10 inch spring form pan with parchment paper.
Soak 1/2 the Lady fingers with the strong coffee and line the bottom of the pan with them. Layer half the fill into the pan. Soak the rest of the lady finger in the coffee and make another layer. Fill the pan with the rest of the filling. Let the cake set in the refrigerator several hours. Unmold and sprinkle the top of the cake with cocoa powder.