Using a standing mixture, or egg-beater, to save your arms, beat the egg yolks and sugar together until they become light in colour and "fluffy".

Add the marscapone and beat in.

In a clean bowl, beat the egg whites until they are stiff, then add them to the marscapone mixture.  Stir in gently with a wooden spoon until they are incoporated.

Grate the chocolate (don't touch it with your fingers otherwise it will melt immediately!).

Make the coffee and let it cool a little.

Place a layer of savoiardi biscuits in the bottom of the container you are using.

Drizzle coffee on them carefully until they are damp, but not swimming.

Add a layer of the marscapone mixture, then sprinkle the grated chocolate over the top using a teaspoon.

Repeat the process one more time, but finish with the marscapone mixture.

Dust the top with cocoa using a small sieve to evenly distribute it.

Place the finished tiramisu in the fridge for 3 - 4 hours before eating.