12 ladyfingers
2 egg yolks
1/2 cup confectioners' sugar
4 ounces mascarpone cheese, softened and beaten until fluffy
1/3 cup whipped cream
1/4 cup Kahla
2 tablespoons espresso
1 ounce semisweet chocolate, chopped fine
2 teaspoons unsweetened cocoa powder

Preheat oven to 325 degrees F.

Arrange ladyfingers in a single layer on baking sheet. Toast in oven for 10 minutes. Set aside.

Whisk yolks with sugar until smooth and thick in a medium bowl. Whisk in mascarpone cheese. Fold in whipped cream. Stir Kahla into espresso.

Combine chopped chocolate and cocoa in another small bowl. Place two tablespoons cheese mixture in bottom of each of two (12 ounce) wine goblets or dessert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons Kahla mixture and 1/3 cup cheese mixture. Cover each with a quarter of the whipped cream. Top each dessert with half of the remaining cheese mixture; smooth top. Sprinkle with the remaining chocolate mixture. Cover; refrigerate several hours before serving.