Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
2
Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
3
Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
