*Step 1: * In the bowl of a stand mixer fitted with the whip, combine the egg substitute, 1 tbsp espresso, sugar, and brandy.

* Beat 2 or three minutes* until egg and sugar are thick like egg nog.

Add the mascarpone cheese and continue to beat the mixture until thick and fluffy.

Step 2: Pour the espresso into a shallow bowl. Working quickly, dip each lady finger into the espresso and then lay it flat in the bottom of a 9 x 9 glass serving dish. (I use a glass pyrex baking dish.) Cover the entire bottom of the dish with espresso dipped lady fingers.

Spread the mascarpone mixture all over the ladyfingers from end to end of the serving dish.Cover the dish with foil or plastic wrap and refrigerate until ready to serve it.

When ready to serve, dust the top of the dish with cocoa powder placed in a tea strainer.