6 egg yolks
4 Tbsp. sugar
1 pound Mascarpone (at room temperature)
1 3/4 c. cooled espresso
3 Tbsp. Chocolate Balsamic + more for drizzling
1/3 c. bittersweet chocolate shavings (or cocoa powder)
Using a mixer, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature Mascarpone to the egg yolks and beat until smooth.
Add 1 Tbsp. of espresso and one Tbsp. of Chocolate Balsamic and mix until thoroughly combined.
In a shallow bowl, mix the remaining espresso and Chocolate Balsamic.
Briefly dip each ladyfinger into espresso mixture (allowing the ladyfingers to soak too long will cause them to fall apart).
Place the ladyfingers on the bottom of a 13x9 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 6. Before serving, sprinkle the top with chocolate shavings. Drizzle with Chocolate Balamic (or try with the decadently thick Estilo di Modena!).