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1
Combine egg yolks and sugar in a medium-sized bowl and beat well.
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2
In a separate bowl, beat the egg whites to stiff peaks.
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3
In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
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4
Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
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5
Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
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6
Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
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7
Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
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8
Place the dish in the refrigerator for at least 12 hours (the tiramisu can be made 24 hours in advance).
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9
Top with the remaining cocoa before serving.
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10
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
