Beat eggs until fluffly, about 5 min, at High Speed.
Add Sugar, and continue to beat for another 2 Min at High speed.
They should be light in color and fluffy.
Add Mascarpone Cheese and Cool Whip and blend at Medium Speed until well mixed.
Dip Lady Fingers into Cold Espresso (light coat) one at a time layering a 9 x 13 pan.
Don't dip them too long because they will break.
Once you have a layer down, add 1/2 the mascarpone mixture and then add another layer of lady fingers, and then finish with remaining mascarpone mixture.
Grate semi-sweet or milk chocolate on top and refrigerate for 4 hours minimum. Some have also used Cinnamon on top instead of the chocolate, I prefer chocolate.
We do not add liquor to our espresso but you can a little rum or whatever liquor to give it an added flavor.