Italian Tiramisu

Translated from the Italian recipe found on Italian Savoiardi packets (with some minor adjustments made by me), once you taste this you will look down upon every other Tiramisu you ever come across, even the ones from fancy stores. It's one of my best recipes, right up there with Chocolate Mousse and the authentic English Trifle. I use organic eggs as the flavor of the eggs is essential to the recipe success.

250 grams Savoiardi (ladyfingers) cookies
6 eggs
500 grams of Mascarpone 
2/3 cup sugar
1 cup cold espresso coffee
2-3 tablespoons rum or good brandy
6 oz grated semi sweet chocolate
Unsweetened plain cocoa

Mix the coffee with the rum or brandy. Dip cookies quickly in the liquid and arrange in a rectangular 1.5-2 inch deep dish (I use a Pyrex dish). Refrigerate. Whisk the eggs and sugar together until light and creamy. Stir the Mascarpone with a wooden spoon until smooth and fold in the egg mixture little by little. Pour one third over the dipped cookies, sprinkle with some grated chocolate and sift about a teaspoon of cocoa over that. Layer more dipped cookies and repeat with the Mascarpone cream, chocolate and cocoa two more times. Finish with the chocolate and cocoa over the top and refrigerate for at least 6 hours (preferably overnight). Serve very cold.