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From the kitchen of Marlena and Don Sacca
Beat the egg yolks with the confectioners sugar and Amaretto over heat (double broiler) until thickened to an emulsion. Remove from the heat and whip until cooled. Whisk the mascarpone until smooth, and fold in the eggs yolks. Whip the egg whites with the granulated sugar until very stiff. Whip the cream to soft peaks. Fold the stiff egg whites into the mascarpone, followed by the whipped cream. Add the Amaretto or Brandy to the coffee and mix.
Place the lady fingers in a layer at the bottom of the pan. Brush with the coffee mix. Spread half of the mascarpone mix over the lady fingers. Sprinkle with grated chocolate. Place another layer of lady fingers over chocolate. Brush with coffee. Top with remaining mascarpone. Sprinkle with remaining chocolate shavings. Chill for at least six hours.
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