Tiramisu VI

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 a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes.
8. 8
   Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color.
9. 9
   Add the chopped semisweet chocolate and gently fold it into the mixture.
10. 10
    .
11. 11
    In a 9 x 17 glass baking dish, assemble the dessert.
12. 12
    Layer the bottom of the pan with the soaked cookies.
13. 13
    Top with a layer of the chocolate, Mascarpone mixture.
14. 14
    Repeat the procedure to make one more layer.
15. 15
    Using a flour sifter, sprinkle a thin layer of sweet cocoa powder on top.
16. 16
    Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.