Tiramisu

There is some discussion on whether we should "soak" the ladyfingers or just "dip" like the recipe says. Those ladies were so thirsty though, I don't see how 2 cups of espresso would ever be enough for a "dip". We ended up doubling the espresso mixture.

2 eggs, separated
6 tablespoons granulated sugar
1 pound (40g) mascarpone cheese
1 tablespoon Meyers Rum
1/2 teaspoon vanilla extract
2 cups espresso coffee (Kimbo is my brand of choice)
2 tablespoons Frangelico liqueur
2 tablespoons Tia Mari liqueur
2 7-ounce (200 g) packages plain ladyfingers, soft or dried
7 ounces (200 g) semisweet chocolate, grated (we used bittersweet Scharffen Berger)

1. Place the egg yolks and sugar in a 5-quart mixer. Beat them together on medium speed until well blended, pale in color and slightly thickened
2. Add the mascarpone and beat until smooth. Reduce the speed, add the rum and vanilla and blend until well mixed.
   
3. In a separate bowl, beat the egg whites until stiff. Fold half of the egg whites into the mascarpone mixture.
   
4. In a separate mixing bowl, combine the espresso, Frangelico and Tia Maria.
5. Dip the ladyfingers in to the espresso mixture and use them to line the bottom and sides of a 9 x 9-inch casserole dish (we used a 13 x 9-inch dish).
6. Place half of the Mascarpone mixture over the ladyfingers.
7. Sprinkle half of the chocolate evenly over the first layer of the tiramisu.
   
8. Repeat with the dipped ladyfingers, the remainder of the masecarpone mixture, and the remainder of the chocolate to finish.
   
9. Cover tightly with plastic wrap and refrigerate overnight.