6 egg yolks
1/2 cup sugar
1/3 cup cognac or brandy
2 cups (15 ounces) Old Fashioned Ricotta Cheese 
1 cup whipping cream, whipped 
32 ladyfingers, split in half
3 teaspoons instant coffee dissolved in 3/4 cup boiling water 
1 tablespoon unsweetened cocoa 
Chocolate Curls optional

In top of double boiler, whisk together egg yolks, sugar and cognac.
Place pan over simmering water.
Cook, whisking constantly, until mixture is thickened, about 2 to 3 minutes.
Cool.
In large bowl of electric mixer, beat yolk mixture and Ricotta cheese on medium speed until blended.
Fold in whipped cream.Place 32 ladyfinger halves in bottom of 13x9-inch pan, cut side up.
Brush with half of coffee; spread with half of Ricotta mixture.
Repeat layers.
Chill 2 hours.
Just before serving, dust with cocoa; cut into squares.
Garnish with Chocolate Curls.