In a large bowl, melt chocolate, stir and let cool

Heat oven to 350 degrees

Add chocolate to mixing bowl and beat in the butter using a paddle attachment

Add 1 c. sugar, 4 eggs and 4 egg whites

Add flour and mix on low until combined

Pour into greased cupcake pan, making sure to fill each cup only half way

Crumble lady fingers and place a thin layer on top of brownie filling

Press crumbles into brownie batter softly

Using a pastry brush, cover crumbles with brewed coffee, making sure they are saturated

In another bowl - combine Mascarpone cheese, cream cheese, ¼ c sugar, 4 egg whites and vanilla.

Spread over top of ladyfinger crumbles

Optional: add a teaspoon of preserves, caramel etc to top and swirl with a toothpick

Bake for 40 - 45 minutes until the middle is almost set and brownie begins to pull away from sides of pan

Cool completely before serving