Espresso and Chocolate Balsamic Tiramisu

6 egg yolks

4 tablespoons sugar

1 pound mascarpone (at room temperature)

1-3/4 cups espresso, cooled

3 tablespoons OLIVE & VINE Chocolate Decadence balsamic vinegar

24 ladyfingers

1/3 cup bittersweet chocolate shavings

 

Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic vinegar and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and balsamic vinegar. Briefly dip each ladyfinger into the espresso mixture. Don’t allow them to soak too long or they will fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with the chocolate shavings.