OK. I should know better than to do this. I'll probably be sorry later. Since two(2) of you asked, I'll give up my recipe. Here it is:
Both soft and crunchy ladyfingers +/- 2:1 soft/crunchy
~ Crunchy for the bottom layer, soft for the rest.
2 parts marscapone, 1 part very dry ricotta cheese, 1 part whipped cream, 1/2 part powdered sugar
a few drops almond or hazelnut extract
1 pkg Knox gelatin in 2 tblspns water all nice and bloomed
~ All of it goes into a stand mixer...