ESPRESSO, OR TRIPLE-STRENGTH COFFEE, 1/2 cup, room temperature
SUGAR, 1/2 cup
BRANDY, 1/4 cup
EGG YOLKS, 2
MASCARPONE CHEESE, 1 pound
LADY FINGERS, 1/2-pound package
SEMISWEET CHOCOLATE, 4 ounces shaved
WHIPPING CREAM, fresh, 1 cup
VANILLA, 1/4 teaspoon
POWDERED SUGAR, 2 tablespoons
COCOA POWDER, for dusting
Line the inside of a loaf pan with large sheet wax paper.
Stir espresso, sugar and brandy in mixing bowl until sugar dissolves. Reserve 1/3 cup.
Whisk egg yolks into this, and add the cheese. Whisk until smooth.
One at a time, soak ladyfingers in reserved coffee (don’t oversoak). Place crosswise in pan, trimming if necessary to layer bottom completely..
Spread on half of cheese mixture, then half of shaved chocolate.
Repeat with ladyfingers, then remaining cheese, then rest of chocolate.
Cover with remaining ladyfingers.
Bring up flaps of wax paper, Wrap pan in plastic wrap and refrigerate 6 hours.
When serving, invert pan on serving platter, tapping bottom to remove “loaf.” Remove paper.
Whip whipping cream, vanilla and powdered sugar together until stiff. Spread over the loaf
with shaved chocolate.