Stiffly whisk the egg whites in a grease-free bowl.
Beat the egg yolks with the sugar in another bowl until pale and fluffy and almost tripled in volume.
Gently fold in the mascarpone and then the egg whites.
Dunk the savoiardi quickly in the coffee (so as not too soak) and layer on the base of a deep rectangular serving dish.
Cover with a layer of the mascarpone cream and continue making layers until all ingredients are used.
End with a layer of mascarpone cream.
Chill in refrigerator for approx three hours and sprinkle with grated chocolate just before serving.
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