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1. Prepare the filling by beating the egg yolks with the sugar until lemon colored.
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2. whisk in the 1/2 cup of Kahula.
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3. Cook gently in a double boiler over simmering water, stirring constantly, until thickened.
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4. Cool the yolks.
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5. Beat the mascarpone until smooth.
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6. Slowly beat in the cooled zabaglione custard.
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7. Whip the cream until soft peaks form.
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8. Gently fold the whipped cream into the cheese/custard mixture. Set aside.
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9. Combine the coffee and remaining 1/4 cup Grand Mariner. Reserve.
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10. Grate or finely chop the dark chocolate. Set aside.
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11. Line an 8 to 10 cup glass dish with the ladyfingers.
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12. Cut to fit and fill in any blank spaces, as best as possible.
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13. Brush the ladyfingers with half of the coffee & Grand Mariner mixiture.
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14. Spread with half of the filling.
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15. Place half of the raspberries in a layer on top of the filling.
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16. Sprinkle with half of the grated chocolate.
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17. Repeat the layers, starting with ladyfingers, brushing with coffee mixture, and spreading the remaining filling on top.
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18. Sprinkle the rest of the grated chocolate on top.
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19. Refrigerate and allow to mellow at least 6 hours 9preferably overnight) before serving.
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20. Garnish with the remaining raspberries at serving time.
