Tiramisu with dark chocolate

Mix the coffee with the liqueur and let cool. Dip half of the long fingers on both sides in the coffee and divide them over 4 plates.

Drizzle with a little more coffee and sprinkle with 1/3 of the chocolate. Let alone until later use.

Beat the egg yolks with the sugar with a mixer and place the bowl on a pan with a layer of boiling water (the bowl should not touch the water).

Continue to beat until the mixture is pale yellow, bound and creamy. Take the bowl off the pan and whisk again gently to allow the mixture to cool.

Beat the egg whites in a clean bowl. Beat the mascarpone well through the egg cream.

Then gently scoop the proteins through: start with a bit and then continue with the rest.

Put half of this mixture on the long fingers. Dip the rest of the long fingers into the coffee mixture and place them on the mascarpone.

Sprinkle with a layer of chocolate and spread the rest of the mascarpone over it.

Put the tiramisu in the refrigerator for a few hours to half a day and sprinkle with the remaining chocolate just before serving.