1. Combine yolks and sugar in large bowl and beat well. 2. In second bowl, beat egg whites on low, then increasing speed until stiff peaks form. 3. In the bowl with the yolk mixture, add mascarpone cheese, then gently fold in the egg whites with rubber spatula, moving from center to outside of bowl in circles. 4. Arrange 1/2 wafers in 13 x 9 glass pan. Drizzle 1/2 espresso and 1/2 liquor. 5. Layer mascarpone mixture, most of the grated chocolate (reserve 1 tablespoon), and roughly 2/3 of the cocoa. 6. Add layer of remaining wafers and drizzle remaining liquor and espresso. 7. Refrigerate overnight, or 12 hours. 8. Dust with remaining cocoa and remaining grated chocolate, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
