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1
Set aside 5 ladyfingers; break the remainder into large pieces.
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2
To assemble, dip the pieces in the coffee; fit a layer into the bottom of each cup.
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3
Cover each with 1/4 cup mascarpone filling.
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4
Top with another layer of ladyfingers dipped in coffee; cover with 1/4 cup mocha filling.
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5
Garnish each with a dollop of mascarpone filling, half a reserved ladyfinger, and a sprinkling of espresso.
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6
In the heatproof bowl of an electric mixer, combine the egg, egg yolks, 1/2 cup sugar, and vanilla.
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7
Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes.
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8
Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes.
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9
Add the mascarpone; beat on low speed to combine.
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10
Set aside.
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11
Place the egg whites in another heatproof mixing bowl set over a pan of simmering water.
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12
Add the remaining 1/2 cup sugar; whisk until it is dissolved, about 2 minutes.
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13
Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes.
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14
Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites.
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15
Refrigerate, covered, until ready to use, up to 1 day.
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16
Prepare an ice-water bath; set aside.
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17
In a large heatproof bowl set over a pan of simmering water, combine the sugar, cornstarch, and salt.
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18
Add the chocolate, half-and-half, egg yolks, and egg; whisk until the chocolate is melted, about 3 minutes.
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19
Slowly add the coffee, whisking constantly.
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20
Cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 2 to 3 minutes.
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21
Remove from heat; stir in the butter.
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22
Place the bowl in the ice bath; stir occasionally until the mixture is cool.
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23
Store in an airtight container at room temperature up to 1 day.
