Make italian coffee with 2 tablespoons of sugar and let cool. Separate egg whites. Combine egg yokes with remaining sugar in a bowl and mix until creamy. In a separate bowl mix egg whites until peaks form. Add mascarpone to the bowl with the yoke mixture. Fold egg whites into the bowl with mascarpone.

Pour the coffee into a large bowl, and dip each individual lady finger for 2 seconds into the coffee. Cover both sides of the lady finger but do not oversaturate. Line a 9×13 dish with the lady fingers. After you make one layer across the bottom use half the cream to gently cover the mascarpone. Repeat with another layer of lady fingers and mascarpone. Grate the chocolate over the top of the tiramisu. Cover with plastic wrap and refrigerate before serving.