Ok heads up folks! This is a great recipe. I think it weighs about 10 lbs.
You can use any type of pan you like. I used a 9 inch spring form for this one.

Ingredients
5 egg yolks
1/4 cup white sugar
1/2 cup Marsala wine

1 cup heavy cream, chilled
2 tablespoons white sugar
1 pound room temperature/softened mascarpone cheese

2 cups strong brewed coffee, room temperature
2 tablespoons white sugar
1/3 cup brandy
1 tablespoon vanilla extract
48 ladyfinger cookies
3 tablespoons unsweetened cocoa powder

To make zabaglione (custard)

1. In a rounded bottom bowl add the egg yolks and the sugar.
2. With a hand mixer, mix the two ingredients well until you have a smooth whitish cream.
3. Slowly add the Marsala wine and continue to mix.  Once the Marsala has been completely absorbed into the cream, put the bowl over a double boiler and continue to mix for another 10-15 minutes. At this point the cream will have swollen, firmed up  and look velvety. Make sure the water never boils while you are mixing as you do not want lumps in the cream.
4. Remove from double boiler, cover and refrigerate 30 minutes. Fold softened mascarpone into custard mixture.

Whip heavy cream with 2 tablespoons sugar until soft peaks form. Fold into custard. Cover and refrigerate 1 hour.

In a small bowl, combine coffee, 2 tablespoons sugar, brandy and vanilla.

Arrange 16 ladyfingers in the bottom of a 9×13 inch dish or if using a spring form pan like I used, line the bottom and sides. Spoon about 1 tablespoon coffee mix over each cookie. Ladyfingers should be wet but not soaked. Spoon one-third of the cheese mixture over the ladyfingers, and spread evenly. Sprinkle with 1 tablespoon cocoa. Repeat layering twice. Cover and refrigerate 5 hours before serving.