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About an hour ahead of time, take the mascarpone out of the refrigerator and allow to slightly warm.
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1. Make the 2 cups of esspresso coffee and put aside to cool.
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2. Once cooled, add 1/2 cup Kaluha to the espresso and mix.
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3. Take the lady fingers and quickly dip them in the espresso and arrange them in three layers in the bottom of the aluminum tray in alternating directions. Do not soak them. == then [[[ then ==. The lady fingers should be densely packed in next to each other.
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4. Take a spatula and press down on the layers, further increasing their density. If you properly dipped, you will see a small amount of espresso bubble out by the edges.
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5. Grate the chocolate finely and sprinkle a layer on top of the lady fingers. I use a crank grater which makes the process easier.
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6. Separate the yolks and the egg whites into two mixing bowls. Be absolutely sure that there is no yolk in the whites, otherwise the whites will not fluff. If you get some in there, start over.
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7. Mix the mascarpone, egg yolks and 1/2 cup sugar in one mixing bowl and mix thoroughly. Put aside.
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8. Take an electric mixer and beat the egg whites until fluffy and stiff. THey are ready when a spoon is pulled out and the point left in the bowl does not droop over. As a tip, quickly mix the electric mixer around the bowl instead of allowing it to stay stationary. This will hasten the process.
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9. Once firm, add 1/2 cup sugar and beat the whites further until firm again.
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10. Pour the whites into the bowl with the mascarpone and fold (not mix!) the whites into the cheese. You want to do this gently to evenly combine while maintaining the fluff from the whites.
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11. Once evenly combined, pour on top of the lady fingers and spread.
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12. Sprinkle another layer of chocolate shavings on top of the cheese.
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13. Chill thorougly and serve.
