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Add 1 1/2 tbsp. of mocha mix to a shallow bowl and stir in 4 oz. hot water. Mix well and set aside.
Whisk egg yolks and sugar in a saucepan over medium low heat for about 10 minutes until it turns pale, thickens, and the sugar is dissolved. Whisk constantly or they will scramble. It should fall in ribbons from the whisk when ready. Transfer to a bowl and cool completely.
In a mixing bowl, whisk the egg whites until stiff. Set aside. Add the mascarpone to a mixing bowl and add 2 Tbsp. of dried mocha mix. Whisk to combine. Add the cooled custard and whisk hard to get rid of any mascarpone lumps. Carefully fold in the egg whites. Put an even layer of the ladyfinger pieces into 4 oz. espresso cups or bowls. Brush the tops with the mocha liquid and mix so it soaks into the lady fingers. Top with a layer of mocha mascarpone on top of the lady fingers.
Repeat with the lady fingers, brushing with mocha liquid, then finishing with a topping of the mascarpone mix. To make adding the mocha mascarpone easier and cleaner, add it to a piping bag or a zip top bag with the tip cut off. Refrigerate for 4 hours. Top with shaved chocolate before serving.
Recipe credit: Culinary Ginger