Dark chocolate for shaving OR cocoa power for sifting
METHOD
Make your espresso first so it has time to cool down. Add the brandy to the brewed espresso and set aside.
In the bowl of an electric mixer, with the whisk attachment mix the sugar, salt, vanilla, and the egg yolks. Mix on medium high speed for 5-6 minutes, until the mixture is pale yellow, smooth and falls back in a thick ribbon when the whisk is lifted.
Add in your soft mascarpone and mix again for 2-3 minutes.
Add the egg whites to a clean mixer bowl and beat on medium high for 2 minutes with the whisk attachment until you achieve stiff peaks.
Fold the whites into the mascarpone mixture gently, careful not to deflate the whites.
I like to use a pretty serving vessel, but you can use any vessel/pan you like that is big enough to fit two layers. alternatively you can make individual ones in little cups or glasses.
Quickly dip and turn each savoiardi in the espresso, just enough to kiss the outer layer. Continue with more savoiardi until you have your base layer. Spoon over half of the mascarpone and gently spread evenly. Top with a generous shaving of dark chocolate (use a grater or microplane). Do the exact same steps with the remaining savoiardi and mascarpone. Finish with a final healthy grating of dark chocolate.
Cover loosely with plastic and place in the fridge for at least 4 hours, ideally 24 hours.
