Cut [easyazon_link identifier="B0045VWL98" locale="US" tag="thskchcaba-20"]ladyfingers[/easyazon_link] in half and set aside.
Beat egg white in medium bowl until stiff and glossy. Set aside.
Beat egg yolk with 2 tablespoons of sugar until thick and pale. Beat in mascarpone until light and fluffy. Add Kahlua and mix to combine. Carefully fold in egg whites until incorporated. Set aside.
In a flat bottomed bowl combine the espresso and the remaining 1 tablespoon of sugar. Whisk to encourage the sugar to dissolve.
To assemble, use 2 [easyazon_link identifier="B000SSTNLG" locale="US" tag="thskchcaba-20"]8 ounce capacity ramekins[/easyazon_link] or [easyazon_link identifier="B002MAQ68Q" locale="US" tag="thskchcaba-20"]cocottes[/easyazon_link] to start layering. One at a time, dip 3 of the ladyfinger halves into the espresso until almost saturated, flipping once then placing across the bottom of the ramekin. Follow with about 3 tablespoons of the mascarpone mixture, then [easyazon_link identifier="B00NSQF7N8" locale="US" tag="thskchcaba-20"]dust[/easyazon_link] with cocoa powder. Repeat with more ladyfingers, mascarpone and cocoa powder. Repeat with second ramekin.
Chill for at least 2 hours before serving. Make chocolate shards using 1 ounce of chocolate if desired to garnish.
|Amount Per Serving||As Served|
|Calories 396kcal Calories from fat 174|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 10g||50%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|