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1
Stir the expresso, sugar and brandy/amaretto together until the sugar dissolves.
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2
Remove 1/3 of the coffee mixture to another bowl and set the remainder aside. Whisk the egg yolks into the 1/3 cup mixture. Add the marscapone and whisk together until smooth. Don't overmix.
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3
Line a loaf pan with a large sheet of wax paper. Tuck it carefully into the corners. There should be a lot of wax paper remaining outside the pan.
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4
Dip the ladyfingers one at a time into the reserved coffee mixture and begin to place them crosswide in the lined pan. They will expand when soaked with coffee. This will take only a few seconds, don't leave them too long or they will fall apart. Line the whole bottom of the pan (7 ladyfingers). Spread with half the cheese mixture. Sprinkle with 2 oz of the shaved chocolate.
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5
Repeat layers of ladyfingers, cheese and shaved chocolate.
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6
Top the pan off with the remaining soaked ladyfingers.
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7
Fold the wax paper up around the top of the pan, cover tightly with plastic wrap and refrigerate for 6 hours.
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8
Invert the chilled loaf pan onto a serving platter and tap the bottom of the pan to remove the loaf. Remove the wax paper.
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9
Place the cream, vanilla and confectioners sugar in a bowl and whip until stiff. Spread the whipped cream all over the cake in an attractive manner.
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10
Dust the cake with cocoa and decorate with shaved chocolate.
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11
Slice to serve.
