Classic Tiramisu

Instructions

1. 1

   Combine espresso and Grappa in a small bowl; set aside.

2. 2

   In a medium bowl, beat egg whites until stiff peaks form; set aside.

3. 3

   In a large bowl, beat egg yolks with sugar until thick and lemon-colored. Add mascarpone and blend until smooth. Gently fold in the beaten egg whites.

4. 4

   Arrange half the ladyfingers in a single layer in the bottom of a 10-inch square baking dish. Sprinkle with half the coffee mixture.

5. 5

   Spread half the mascarpone mixture over the biscuits. Repeat with the remaining biscuits, coffee mixture and mascarpone layer.

6. 6

   Refrigerate for at least 4 hours. Before serving, sprinkle with grated sweet chocolate.