Prep: 20 minutes

Chill: 2 hours

Makes:  8 – 10 servings

6 egg yolks
4 tbsps. sugar
1 pound mascarpone (at room temperature)
1 3/4 cups Espresso Balsamic
24 ladyfingers
1/3 cup bittersweet chocolate shavings

Beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 2 tablespoons of espresso pour the remaining Espresso Balsamic. Briefly dip each ladyfinger into the mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover with plastic wrap and refrigerate for at least 2 hours or up to six.

Before serving, sprinkle the top with chocolate shavings.