|1 T||vanilla extract|
|16 oz||mascarpone cheese|
|1/2 c||espresso, brewed|
|2 oz||dark chocolate, grated|
|2 T||unsweetened cocoa powder|
Beat egg yolks, sugar and vanilla until thick. Mix mascarpone into egg mixture. In a separate bowl, combine brandy and espresso. Dip ladyfingers in espresso mixture. Fit one layer of ladyfingers into an 8 x 8-inch glass baking dish. Spread half the mascarpone mixture on top of ladyfingers. Top with 1 oz grated chocolate. Repeat. Sprinkle cocoa powder on top. Refrigerate for 2 hours.