TIRAMISU II

Steps:

• Combine egg yolks and water in heavy saucepan.
• Cook over very low heat, whisking constantly, until mixture reaches 160 degrees, about 15 minutes.
• Cool quickly in cold water bath or in freezer.
• Stir mascarpone into yolks.
• Combine 4 egg whites, sugar and salt in top of double boiler.
• Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160 degrees, about 20 minutes.
• Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites.
• To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray.
• (You also can do this on a large platter.) Combine coffee and Cognac; drizzle evenly over ladyfingers.
• Arrange half of ladyfingers in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep.
• Fill in any spaces with parts of ladyfingers.
• Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap.
• Refrigerate overnight or up to 2 days.
• Sprinkle cocoa through fine sieve over surface. Serve chilled.