Tiramisu

Directions

1. 1
   Combine egg yolks and sugar in a medium-sized bowl and beat well.
2. 2
   In a separate bowl, beat the egg whites to stiff peaks.
3. 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.
4. 4
   Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
5. 5
   Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
6. 6
   Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
7. 7
   Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
8. 8
   Place the dish in the refrigerator for at least 12 hours (the tiramisu can be made 24 hours in advance).
9. 9
   Top with the remaining cocoa before serving.
10. 10
    *RAW EGG WARNING
11. 11
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
12. 12
    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.