• 4 tablespoons espresso coffee
• 1 tablespoon Grappa
• 3 eggs, separated
• 1/2 cup sugar
• 8 ounces Marscapone cheese
• 24 Savoiardi biscuits
• 1 ounce sweet chocolate, grated

1. In a small bowl, combine the coffee and grappa; set aside

2. In a medium bowl, beat the egg whites until stiff; set aside.

3. In a large bowl, beat the egg yolks together with the sugar until thick and lemon−colored.

4. Add the marscapone and blend. Gently fold the egg whites into the cheese mixture.

5. Place half of the biscuits in the bottom of a 10−inch square baking dish or larger serving plate.

6. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process.

7. Refrigerate tiramisu for 4 hours before serving.

8. Garnish with grated chocolate.