In a bowl, whisk the yolks of the Egg (2), Granulated Sugar (2 tablespoon) and half of the Brandy (1 1/2 tablespoon). Whip fast to thicken.
Then, spoon by spoon fold in the Mascarpone Cheese (8 ounce). Mixture should be a little softer than the consistency of mayonnaise. If mixture isn’t thick enough and comes out runny, use a hand blender with whipping blades to thicken.
On a small plate, mix Espresso (2 ounce) and the rest of the brandy. Quickly dip each side of the Ladyfingers (10) do not completely soak, then add a layer to the bottom of your serving dish.
Top with about 1/3 of mascarpone mixture, then repeat and top with the rest of the mixture.
Cover and rest in fridge for 4 hours or overnight.
Sprinkle Unsweetened Cocoa Powder (1 tablespoon) and Chocolate Shavings (to taste) on top before serving.