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    2 eggs, whites and yolks separated
    85 ml (1/3 cup) sugar
    200 g (1/2 lb) mascarpone cheese
    100 ml (3/8 cup) ladyfinger cookies
    100 ml (3/8 cup) strong espresso coffee
    25 ml (1 1/2 tbsp.) rum
    Grated dark chocolate

In a bowl, beat the egg whites until they form stiff peaks. In another bowl, whisk the egg yolks and sugar until the mixture is slightly fluffy and a nice pale yellow color.

Into the egg yolk mixture, delicately incorporate the mascarpone cheese and then the egg whites, folding. In another small bowl, combine coffee and rum.

To assemble the tiramisu, quickly dip the biscuits one by one in the coffee mixture and place them in the bottom of a square or rectangular dish, to cover the bottom. Spread half of the mascarpone mixture. Cover with another layer of biscuits soaked in coffee and finish by spreading the rest of the mascarpone mixture. Leave to cool in the fridge for at least 4 hours. When serving, sprinkle with grated chocolate.

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