Instructions

1. Whisk egg yolks with sugar until pale and thick (3-4 minutes).
2. Gently fold mascarpone into egg yolk mixture.
3. Whisk egg whites in a separate bowl until stiff peaks form.
4. Fold egg whites carefully into mascarpone mixture in batches.
5. Combine cooled espresso with Marsala wine.
6. Quickly dip each ladyfinger in espresso mixture and arrange in single layer in 9x13 inch dish.
7. Spread half of mascarpone cream over ladyfingers.
8. Repeat with another layer of dipped ladyfingers and remaining cream.
9. Dust generously with cocoa powder and grated chocolate.
10. Refrigerate for at least 4 hours (preferably overnight).