6 egg yolks
4 tablespoons sugar
1 lb. mascarpone cheese at room temperature
1 3/4 cup cooled espresso or instant coffee
3 tablespoons Dark Chocolate Balsamic Vinegar
24 ladyfinger cookies
1/3 cup bittersweet chocolate shavings
Use a stand mixer with whisk attachment to beat egg yolks and sugar until thick, about 5 minutes. Add the mascarpone and beat until smooth. Add 1 tablespoon espresso and 1 tablespoon Dark Chocolate Balsamic Vinegar. Briefly dip each ladyfinger into the espresso mixture. (Allowing the ladyfingers to soak too long will cause them to fall apart.) Place the ladyfingers on the bottom of a 13x9 inch baking dish, breaking them in half if necessary to fit the bottom.
Evenly spread half 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.
*You can use a hand mixture, but be sure to be patient and mix the full amount of time.