Makes 6 Servings
½ cup strong espresso, cooled
¼ cup Italian brandy
2 large eggs, separated
2 large egg yolks
2 tablespoons sugar
2 cups mascarpone
30 small savoiardi (Italian ladyfingers), or 15 larger ones, broken in half
3 ounces bittersweet chocolate, cut into ¼-inch pieces
3 ounces milk chocolate, shaved or grated
In a small bowl, combine the espresso and brandy. Set aside.
In the top of a double boiler, beat the egg yolks and sugar with a hand-held electric mixer until the mixture is pale and thick and forms a ribbon when the beaters are lifted. Transfer to a large bowl and allow to cool for 5 minutes.
In a medium bowl, beat the egg whites to stiff peaks. Fold the mascarpone into the egg yolk mixture one quarter at a time. Fold in the egg whites and set aside.
Reserve 6 savoiardi, and line six large wine goblets with the remaining savoiardi. Using a pastry brush, paint the cookies with the espresso-brandy mixture.
Fill each goblet one-third full with the mascarpone mixture, and sprinkle with the chopped chocolate.
Lay 1 of the reserved savoiardi across the center of each and paint with the espresso mixture. Fill the goblets with the remaining mascarpone mixture, and top with the shaved chocolate.
Serve at room temperature, or refrigerate and serve chilled.