In small mixing bowl, dissolve coffee crystals in water; set aside 1 tablespoon coffee mixture. Brush remaining coffee mixture on cut sides of ladyfingers; set aside.
In large mixing bowl, gradually beat 1/4 cup Eagle Brand and mascarpone. Add 1 1/4 cups whipping cream, vanilla and reserved 1 tablespoon coffee mixture; beat until soft peaks form. Fold in half the chips.
In heavy saucepan over low heat, melt remaining chips with remaining Eagle Brand.
Using 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and ladyfinger pieces, beginning and ending with mascarpone mixture. Cover and chill at least 4 hours.
In medium mixing bowl, beat remaining 3/4 cup whipping cream until soft peaks form. To serve, spoon whipped cream over dessert. Garnish as desired. Stove covered in refrigerator.