Ingredients:
- 6 egg yolks
- 4 tbsp sugar
- 1 pound mascarpone, at room temperature
- 1 3/4 c. espresso, cooled
- 3 tbsp Teaoli Dark Chocolate Balsamic Vinegar
- 24 ladyfingers
- 1/3 c. bittersweet chocolate shavings
Directions:
Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add one tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Teaoli Dark Chocolate Balsamic Vinegar. Briefly dip each ladyfinger in the espresso mixture. Do not allow ladyfingers to soak too long, as this will cause them to fall apart. Place ladyfingers on the bottom of a 13x9 baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread half the mascarpone mixture on top of the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate 2-6 hours. Sprinkle the top with chocolate shavings before serving.