This Italian dessert, literally "pick me up," is becoming a standard at new Italian restaurants. It makes excellent use of the richness of Mascarpone.

Heat the oven to 250oF. Split the lady fingers and spread them in a single layer on a baking sheet. Bake for about 5 minutes a side until crisp and light brown. Set aside.

Beat the egg yolks and sugar together on high speed until very thick and pale yellow, about 5 minutes. Add the Mascarpone and triple sec and beat until smooth.

Have ready a serving platter about 6 x 16 inches or one that half the ladyfingers will almost completely cover in a single layer. Put the coffee in a bowl.

Dip the ladyfinger bottoms briefly into the coffee so they soak up some coffee but do not become soggy. Arrange half the ladyfingers, bottoms down, on the platter. Spread half the Mascarpone mixture on top to cover the ladyfingers. Sprinkle half the chocolate and almonds over the Mascarpone. Top with the remaining ladyfingers, dipped side down, the Mascarpone, chocolate and almonds. Cover loosely with foil and refrigerate five hours or overnight.