Combine 3 egg yolks, 1 tablespoon espresso, sugar and cognac into large bowl. Beat 2 - 3 minutes. Add BelGioioso Mascarpone and beat 3 - 5 minutes until smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture.
Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 1 hour before serving.
Notes
*If using egg substitute, skip step 2 and beat until fluffy.