Sugar 3 tbsp
Mascarpone cheese 1 pound
Espresso cooled 1.5 cup
Chocolate shavings 0.5 cup
In a large bowl using electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, for about five minutes. Add mascarpone and beat until smooth. Add one tbsp of the espresso and mix until thoroughly combined.
In a small shallow dish add remaining espresso. Dip each Ladyfinger into espresso for only five seconds. Place the Ladyfinger on the bottom of a 13 x 9″ baking dish. Spread evenly half of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Refrigerate for at least two hours and up to eight hours. Serve.