Tiramisu

Combine the egg yolks and the sugar over a double boiler. Whisk for 10 minutes, continually. Cover with plastic wrap and cool in the refrigerator for about 30 minutes.

Once cooled, fold in the mascarpone cheese.

Beat the egg whites until stiff peaks form. Fold into the cheese mixture, blend well.

In a medium size bowl, combine the espresso and amaretto. Dip the ladyfingers into the coffee mixture, one at a time, and layer them very close together in a dish.

Spread half of the mascarpone mixture evenly over the ladyfingers and sprinkle with cocoa powder. Do another layer of dipped ladyfingers, top with the remaining mascarpone mixture, then sprinkle with cocoa powder.

Cover with plastic wrap and refrigerate for 6 hours. Decorate with chocolate shavings before serving.