Source: Lombardi's Restaurant, Dallas, Texas

3 egg yolks
4 ounces granulated sugar
8 ounces Mascarpone cheese (a light, mild Italian cheese)*
1 cup strong cold espresso coffee
1/2 ounce Frangelico (hazelnut liqueur)
1/2 ounce Kahlua (coffee liqueur)
6 half ladyfingers

*If unavailable, substitute 4 ounces cream cheese and 4 ounces whipped cream.

Place half a ladyfinger in each of 6 (8-ounce) glass serving dishes.

Prepare espresso so it has time to cool. Place in refrigerator.

Combine egg yolk and sugar in 2-quart mixing bowl and mix until creamy. Add chilled espresso. Add mascarpone cheese, which is best mixed at room temperature. Add both liqueurs and mix well. Divide mixture evenly into 6 prepared glasses with ladyfingers. Place immediately into refrigerator and chill for at least 2 hours before serving. If cream cheese and whipped cream replace the Mascarpone cheese, proceed the same with egg yolks and sugar.

In separate bowl, whip the heavy cream. Have cream cheese at room temperature. Add Espresso to egg yolk and sugar. Add cream cheese and mix well. Fold in the whipped cream. Add the liquors, then divide mixture into glasses. Chill at least 2 hours.

Before serving, sprinkle with a little freeze-dried coffee or cocoa powder. Garnish with a sprig of mint or mocha bean and serve with an After Eight dinner mint.