Taramisu

Directions

1. 1
   Mix the cold coffee and the liqueur in a large bowl.
2. 2
   In batches, dip the cookies in the coffee mixture.
3. 3
   You want them to be moist on the outside but still crunchy inside.
4. 4
   Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.
5. 5
   Add the Mascarpone and beat for 2 - 3 more minutes.
6. 6
   Set aside.
7. 7
   Beat the egg whites, adding the remaining sugar one tbsp at a time, until they form stiff peaks, about four minutes.
8. 8
   Gently fold the egg whites into the Mascarpone mixture.
9. 9
   Gently fold the chopped chocolate into the mixture.
10. 10
    In a 9 x 17 inch glass baking dish, assemble the dessert.
11. 11
    Layer the bottom of the pan with the soaked cookies.
12. 12
    Top with a layer of the Mascarpone mixture.
13. 13
    Repeat the procedure to make one more layer.
14. 14
    Sift a sprinkling of cocoa powder on top.
15. 15
    Refrigerate it for at least 5 hours or overnight.