6 egg yolks
1 cup sugar
1-1/4 cups marscapone
1-3/4 cups heavy cream
Combine yolks and sugar in top of double boiler over low heat. Heat, whisking frequently, for 8-10 minutes until sugar is dissolved and mixture is warm.
Put into a mixer bowl and whip until light and lemon colored. Add marscapone and blend well.
In another bowl, beat the cream until stiff peaks. Fold two mixture together.
Pour into mold and refrigerate a minimum of 4 hours. Dust top with cocoa and garnish with chocolate curls.
(Learn about the ladyfingers here.)