Arange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soakes ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolk with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.

In a seperate bowl, beat the egg whites with a wisk until they are stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the serving bowl. Sprinkle with half the chopped cocolate. Repeat the procedure with another layer of soaked ladyfingers, the maascarpone mixture, and the chocolate. Cover with foil and refrigerate for at least an hour before serving.