Mix espresso with 1 Tbsp. (15 mL) maple syrup. Soak ladyfingers in this mixture.
Whisk egg yolks and 3 Tbsp. (45 mL) maple syrup energetically for 2 min.
Fold in mascarpone. Set aside.
Whip egg whites.
Fold whipped egg whites into mascarpone. Spoon a little of this mixture into champagne or sherbet glasses.
Top with ladyfingers.
Cover with remaining mixture.
Sprinkle with shaved chocolate.
If desired, decorate with raspberries and a sprig of mint.