You need:
2 packages of Lady finger cookies
2 1/2 cups Cella espresso coffee
1/2 cups coffee liqueur
9 eggs separated
1 3/4 cup of sugar
1 1/2 tsp. of Vanilla
1 1/2 pound of Mascarpone cheese
1 cup of finely chopped semisweet chocolate
1/2 cup of sweet cocoa powder
Work
Mix the cold coffee and the liquer in a large bowl.Dip the cookies in the coffee mixture, a few at a time. You want them to be moist on the outside but still crunchy inside.
Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 - 3 more minutes. Set aside.
Beat the egg whites, adding the remaining sugar a little at a time, until they form stiff peaks and have a glossy sheen, about four minutes. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color. Add the chopped semisweet chocolate and gently fold it into the mixture.
In a 9 x 17 glass baking dish, cover the bottom of the pan with the soaked cookies. Top with a layer of the chocolate-Mascarpone mix. Repeat this, to make one more layer. Using a flour sifter cover the top of the Tiramisu, by sprinkling a thin layer of sweet cocoa powder. Place the Tiramisu in the refrigerator and leave it there for at least 5 hours, or better overnight.
Ta ylika paizoun rolo, exw dokimasei kai alles sintages me allo tiri kai coffee, alla den einai to idio.
Ande kai exoume dieta se 10 meres 
mas vlepw na pername me kamia froutosalata!!   
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TIRAMISU... Olee? :)
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