64 ladyfingers, split
3 tablespoons brandy (optional)
1 1/2 tablespoons instant espresso powder 
1/2 cup + 1 1/2 tablespoons hot water
3 tablespoons seedless raspberry jam
3 egg whites, at room temperature
1 cup + 2 tablespoons sugar
3 tablespoons cold water 
1/4 teaspoon cream of tartar
4 ounces mascarpone cheese
4 ounces reduced-fat cream cheese, at room temperature
1 tablespoon semisweet chocolate shavings

Preheat the oven to 350°F.
Arrange the Iadyfingers on a baking sheet and bake for 3 minutes, or until golden brown.
Let cool.
In a small bowl, stir together the brandy (if using), espresso powder, and 1/2 cup of the hot water.
Using a pastry brush, lightly brush the flat side of each ladyfinger with the mixture.
In another small bowl, combine the jam with the remaining 1/2 tablespoons hot water to make a spreadable mixture.
Brush the top side of each ladyfinger with a light coating of the mixture.
Bring about 2" water to a simmer in a large saucepan.
In a medium heatproof bowl that will fit over the saucepan, combine the egg whites, sugar, cold water, and cream of tartar.
Place the bowl over the saucepan.
Using an electric mixer, beat on low speed for 4 to 5 minutes.
Increase the speed to high and beat for 4 minutes, or until very thick.
Remove the bowl from the saucepan.
Beat for another 4 minutes, or until the mixture is very light and fluffy.
In a large bowl, combine the mascarpone and cream cheese.
Using the same mixer, beat until creamy.
Add 1 cup of the egg-white mixture and beat until smooth, scraping the sides of the bowl as necessary.
Gradually fold in the remaining egg-white mixture.
Line the bottom of a 9" X 9" baking dish with 16 of the Iadyfingers, jam side up; top with one-fourth of the filling.
Repeat 3 times to use all the Iadyfingers and filling.
Sprinkle with the chocolate.