Ingredients

• 6 eggs, separated
• pinch of salt
• 6 Tbsp sugar
• 1 pound (16 ounces) Mascarpone cheese, at room temperature
• 2 packages (12 ounces) savoiardi cookies (Italian finger cookies)
• Marsala, Vin Santo, or Kahlua
• 1½ cups freshly brewed espresso
• 2½ ounces good quality dark chocolate, finely chopped
• 1 ounce good quality dark chocolate, finely grated

Procedure

1. Put the egg whites and a pinch of salt in the bowl of a stand mixer and beat whites until stiff peaks form. Remove from the bowl and set aside. In the same bowl add the yolks and sugar and beat for 2-3 minutes until the mixture thickens and turns to a light lemon color. Add the mascarpone and mix until combined. Gently fold in the egg whites. Set aside.
2. Dip savoiardi, one at a time, in the espresso. Arrange on the bottom of a rectangle platter or a 9 x 13 glass pan. Drizzle with the Marsala, or liquor of choice. Spread half of the mascarpone mixture evenly over the savoiardi. Sprinkle with the chopped chocolate. Repeat another layer of savoiardi dipped in espresso and drizzle with Marsala. Top the remaining mascarpone mixture. Sprinkle the grated chocolate on top. Cover with plastic wrap and refrigerate for at least 6 hours.