- 4 tablespoons of espresso coffee
- 1 tablespoon of grappa
- 3 eggs, separated
- 1/2 cup of sugar
- 8 oz of marscapone cheese
- 24 savoiardi biscuits
- 1 oz of sweet chocolate, grated
In a small bowl, combine the coffee and grappa, and set aside.
In a medium bowl, beat the egg whites until they are thick, and set aside.
In a large bowl, beat the egg yolks together with the sugar until you get a thick consistency and the mixture is a lemon color. Add the marscapone cheese and blend the mix.
Fold the egg whites into the cheese mixture. Folding simply refers to using a wooden spoon to lift the mixture from the bottom of the bowl and turning it over. Do this once, turn the bowl a little bit and repeat this same process until all the ingredients in the mix are fully incorporated. Don’t overdo it because you want to maintain as much volume as possible.
Place half of the savoiardi biscuits in the bottom of a 10 inch square baking dish. Sprinkle the biscuits with half of the coffee mixture. Cover with half of the cheese mixture, and repeat the process.
Refrigerate the tiramisu for 4 hours. Serve with grated sweet chocolate.