Spread ladyfingers on a large baking sheet. In small bowl combine thecoffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
In medium bowl, beat egg yolks and sugar with electric mixer until thickand lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speeduntil combined. 3.In a large bowl, beat egg whites, until soft peaks form,2 to 3 minutes. Using a spatula, fold whites into mascarpone mixture. Linethe bottom of an 8-cup souffle dish with half of the ladyfingers. Spreadhalf the mascarpone mixture on the ladyfingers and sift 2 tablespoons ofcocoa over the surface. Repeat layers, ending with the cocoa.
Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoononto serving plate.