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1
Mix the coffee and brandy together and set aside.
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2
Over a double boiler, beat egg yolks and sugar until mixture lightens in color and forms ribbons when the whisk is lifted from the pot.
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3
Allow to cool 5 minutes.
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4
Beat the egg whites to stiff peaks.
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5
Fold the mascarpone into the egg yolk mixture 1/4 at a time.
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6
Fold mascarpone-yolk mixture into the egg whites and set aside.
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7
Lay the savoiardi along the insides of the wine goblets all the way to the bottom, lining the entire glass, keeping 6 savoiardi for later use.
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8
Using a pastry brush, paint the cookies with the espresso and brandy mixture.
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9
Fill each goblet one-third full with the mascarpone mixture and sprinkle with the broken chocolate.
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10
Lay 1 remaining cookie across the center of each goblet and paint with the coffee mixture.
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11
Fill each goblet with the remaining mascarpone mixture, topping each with the shaved chocolate.
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12
Serve at room temperature.
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13
*RAW EGG WARNING
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14
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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15
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
