In a 2-cup glass measure, combine the first 3 ingredients with 2 tbsp. sugar; set aside. In a large mixer bowl, beat remaining sugar and the next 4 ingredients with an electric mixer on low speed until thoroughly combined. Continue beating on medium speed just until soft peaks form. Arrange half of the ladyfingers in a 7x11" glass baking dish. Brush half of the espresso mixture over ladyfingers. Spread half of the mascarpone mixture over ladyfingers; sprinkle with half of the shaved chocolate and half of the nuts. Repeat layers with remaining ingredients. Refrigerate, covered, several hrs. to overnight.