Grandmother'S Pineapple Pie - cooking recipe

Ingredients

1/2 c. butter or margarine, melted and cooled
3 eggs, slightly beaten
1 1/2 c. sugar
1 heaping Tbsp. flour
1 c. crushed pineapple (not drained)
1 uncooked (9 or 10-inch) pie shell
6 egg yolks
3 egg whites
1/3 c. sugar
1 lb. Mascarpone (recipe follows)
2 c. strong Espresso coffee
2 Tbsp. cognac
28 ladyfingers (usually takes more than 28 to complete recipe)
1/2 c. unsweetened cocoa powder
semi-sweet chocolate

Preparation

In a large bowl, beat egg yolks and sugar until thick and pale yellow.
Beat or fold in Mascarpone until thoroughly incorporated. Mixture should be completely smooth.
Beat egg whites until stiff and fold into Mascarpone mixture.
Combine Espresso and brandy. Dip ladyfingers very quickly into coffee-brandy mixture, one at a time, and line the bottom of a 13 x 9-inch rectangular dish. Spread half of the Mascarpone mixture over the ladyfingers and sprinkle with powdered cocoa.
Dip more ladyfingers into the Espresso-brandy and make another layer.
Cover with Mascarpone and sprinkle with cocoa.
Cover with plastic wrap and refrigerate several hours or overnight.
Just before serving, peel some chocolate into curls with a carrot peeler and sprinkle over the cake.