Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well.
In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone.
Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don't want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses.
Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Gabriele Corcos and Debi Mazar, Extra Virgin, 2011