6	eggs
½ cup	granulated sugar
16 ounces	mascarpone
½ cup	mini chocolate chips
¼ cup	light brown sugar
8 teaspoons	instant espresso
1 tablespoon	unsweetened cocoa powder
3 tablespoons	coffee liqueur
2 cups	hot water
14 ounces	Savoiardi cookies
	mini chocolate chips

1. With electric beater, whisk eggs and sugar over simmering water until eggs have tripled in size and whisk leaves a trail. Remove from heat, whisk until cool.
2. Whisk in mascarpone and chocolate chips. Chill for 1 hour.
3. Dissolve brown sugar, espresso powder, cocoa powder, and coffee liqueur in hot water. Chill.
4. Dip a third of the cookies briefly in the coffee mixture and line a 9x13-inch pan. Layer with a third of the mascarpone mixture. Repeat two more times, alternating the direction of the cookies.
5. Sprinkle wih more chocolate chips. Chill overnight.