Tiramisu
4 Tablespoons expresso coffee
1 Tablespoon Grappa
3 eggs, separated
1/2 Cup of Sugar
8 ounces Marscapone Cheese
24 Savoiardi Biscuits
1 ounce sweet Chocolate, grated
In a small bowl, combine the coffee and grappa; then set aside
In a medium bowl, beat the egg whites until stiff, set aside
In a large bowl, beat the egg yolks together with the sugar until thick and lemon-colored. Add the Marscapone and blend. Gently fold the egg whites into the cheese mixture.
Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate. Sprinkle with half of the coffee mixture. Cover with half of the cheese mixture, and repeat process. Refrigerate tiramisu for 4 to 6 hours before serving with grated chocolate.
