4 eggs (separated)
4 cups of sugar
Grated baking chocolate
Separate eggs and mix yolks with sugar and mascarpone
Beat egg whites separately. When creamy, add to mascarpone mixture. Blend well.
Line pan with creamy mixture. Dip lady fingers individually in espresso and line up in rows over the cheese. Then add another level of mascarpone. Continue for as many levels as desired (usually 3 or 4).
Garnish top level generously with chocolate. Refrigerate.
Source: Marcela, our Italian chef in Tuscany, summer 2005