Semi-Sweet Dark Chocolate (2/3 cup)
Vegetable Shortening (1/2 tsp)
in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Pour the melted chocolate onto an 11x17-inch rimmed baking sheet. Smooth with an offset spatula. Refrigerate until chocolate is set but not brittle, about 10 minutes.
Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature for 1-2 minutes before trying again. If too soft, refrigerate briefly.
Break each curl into 1-inch pieces.
In a large bowl, combine
Mascarpone Cheese (1 cup)
Whipping Cream (1 cup)
Powdered Confectioners Sugar (3 Tbsp)
Vanilla Extract (1 tsp)
. Beat with an electric mixer on medium to high speed just until soft peaks form.
Gently fold in
Chocolate Liqueur (1/3 cup)
Divide half of the
Ladyfingers (3 oz)
among six 6-ounce glasses. Drizzle with half of the
Espresso (3/4 cup)
. Top with half of the mascarpone mixture and half of the chocolate. Repeat layers.
Cover and chill for 1-24 hours before serving.