- 4 Tbsp of good quality espresso coffee
- 1 Tbsp of Grappa
- 3 eggs, separate the whites and the yolks.
- 1/2 cup sugar
- 8 ounces of Mascarpone cheese
- 24 Savoiardi biscuits
- 1 ounce of sweet chocolate, grated
In a small bowl, combine the coffee and grappa; set this aside
In a medium bowl, beat the egg whites until stiff and set this aside.
In a large bowl, beat the egg yolks together with the sugar until thick and lemon colored. Add the mascarpone and blend together. Gently fold the egg whites into the cheese mixture.
Lay half the biscuits along the bottom of a 10 inch (25 cms)square baking dish or else on a larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate the tiramisu for 4 hours before serving. Serve sprinkled with grated chocolate.