1 ea Ladyfingers ; 4-ounce packa

    1/2 c  Coffee ; brewed espresso co

      2 tb Brandy

      6 ea Egg ; seperated

      6 tb Sugar

      2 lb Mascarpone cheese ; or

  1 1/2 lb Cream cheese ; mixed with

    1/2 c  Heavy cream;- and

    1/4 c  Sour cream

      4 tb Cocoa ; unsweetened powder

  1.Spread ladyfingers on a large baking sheet.  In small bowl com- bine the

  coffee and brandy. Sprinkle the ladyfingers>> with this mixture, set aside.
  2.In medium bowl,beat egg yolks and sugar with elictric mixer until thick

  and lemon colored, 4 to 5 minutes.
   Add mascarpone  and blend on low speed until combined. 3.In a large bowl,
  beat egg whites, until soft peaks form, 2 to 3 minutes. Using a spatula,
  fold whites into>>>> mascarpone mixture. Line the bottom of an 8-cup
  souflle dish with half  of  the ladyfingers. Spread half the mascarpone
  mixture on the ladyfingers and sift 2, Tablespoons of cocoa over the
  surface. Repeat layers,  ending with the  cocoa.
   Cover with plastic wrap and refrigerate  at  least  2 hours. To serve,
  spoon into serving plate.TONI^
      TONI WILKEY   (JGHD23C)