Direction :

1. With a stand mixer or hand-held mixer, beat cream until stiff. Transfer to a small bowl and stick in the fridge. Wipe mixing bowl and beaters clean with a paper towel or dish towel. (No need to fully wash.)
2. In the same bowl, beat egg yolks until thick, about 2 minutes on medium-high to high speed. Add sugar and beat until thick and pale, another 2 minutes at the same speed.
3. Fill a wide-mouthed pot with water about half or two-thirds full. Bring to a boil. Set mixing bowl filled with egg yolk-sugar mixture over top. Reduce heat to medium-high or medium or so that the water is just gently simmering (or less than simmering) below the bottom of the bowl. Stir the egg yolk-sugar mixture with a heat-proof spatula or wooden spoon for five minutes. Transfer mixture to a large mixing bowl.
4. Prepare brandy-espresso brushing mixture: If you are using instant espresso, stir the 2/3 cup boiling (or hot) water into the espresso powder. Stir in brandy or rum to taste. (Note: If serving to children, 2 teaspoons is recommended; if not, add booze to taste.) If using hot coffee or espresso, brew enough to yield 2/3 cup. Stir in alcohol to taste.
5. Line the bottom of a 9×13-inch baking dish (glass, Pyrex or ceramic (versus metal) is ideal) with one layer of lady finger halves, cut side facing up. Brush each with the espresso-alcohol mixture. Be generous with the saturation.
6. Using a whisk or spatula, stir the mascarpone and vanilla into the slightly cooled egg yolk-sugar mixture. Try to whisk out any lumps, but don’t worry if a few remain. Fold in whipped cream until blended.
7. Pour half of the cream mixture over the first layer of lady fingers. Even cream out with a spatula (an offset spatula is ideal for this). Top with another layer of lady fingers. (You will likely have a few lady fingers leftover.) Brush each with the espresso-alcohol mixture again being generous with the saturation. Top with the remaining cream, spreading it out to form an even layer.
8. Using a vegetable peeler, shave chocolate over the top of the entire dish. Cover dish with plastic wrap and chill in fridge for at least 4 hours before serving. Can be prepared 2 to 3 days in advance. If necessary, shave more chocolate over top before serving.