Classic Tiramisu with a punch!
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/liqueur/spirits (so as not to 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.
Definitely not a dessert to have before heading out on the road if you laden it with your favourite spirits/liqueurs. Please be responsible and decide how much you add to the mixture - and don't drink and drive!
In relation to the chocolate on top - please use a high grade chocolate dark chocolate. I recommend Lindt 70% or 75% Dark Chocolate - if you are lucky enough to have a Lindt Chocolate Cafe nearby, you'll know which grades I'm talking about! The rich smooth flavour these grades of chocolate have will work best with the coffee and also any alcohol you add to the mix.
» Metric Converter