Brew espresso and let cool
Separate egg whites and egg yokes in two bowls
Whip egg whites until stiff peaks form then add two tablespoons of sugar and continue to whip
Blend two tablespoons of sugar and all of the marscapone cheese into the egg yolk mixture.
Gently fold the egg white mixture into the egg yolk mixture.
Dip lady fingers in espresso and place on the bottom of a 9x7 Pyrex glass pan
Pour half of the egg/cheese mixture over the lady fingers and sprinkle half of the dark chocolate
Repeat steps 6 and 7 with another layer of lady fingers and egg/cheese mixture
Let tiramisu sit for at least 4 hours to allow lady fingers to reach the optimal soft texture
When ready to serve, dust the top with cocoa powder and enjoy!
P.S. If you want to add something special, put a dollop of Nutella on top
