6 egg yolks
4 Tbsp sugar
1 lb mascarpone (warm to room temperature)
1 3/4 cups cooled espresso
3 tbsp Delizia Dark Chocolate Balsamic Vinegar
1/3 cup bittersweet chocolate shavings
Using a stand mixer, beat egg yolks and sugar until thick, about five minutes. Add room temperature marscapone to the egg yolks and beat until smooth. Add 1 tbsp of espresso and one tbsp of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and dark chocolate balsamic. Briefly dip each ladyfinger into the espresso mixture. Allowing the ladyfingers soak too long will result in them falling apart, so be careful.
Place the ladyfingers on the bottom of a 13 x 9 inch baking dish, breaking them in half if necessary in order to fit the bottom well. 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. Before serving, sprinkle the top with chocolate shavings.
Makes 6-8 servings