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Prepare the coffee.
Once ready, add a spoon of sugar and a shot of sherry and let it cool down in a bowl.
Separate the egg whites from the yolks, and start whipping the yolks with half of the sugar.
When the mixture becomes light and fluffy, slowly add the mascarpone.
At this point, we need to whip up the egg whites until stiff with the remaining sugar.
Thereafter, mix this into the egg yolk & mascarpone mixture from the previous step. Fold in the egg white and sugar mixture, until your tiramisu sauce is even and smooth.
In a baking pan spread 2 generous spoons of our cream on the bottom, in order to form a cream layer.
Dip the ladyfingers in the coffee & sherry and start distributing them evenly onto our bed of cream. Tip: Dip the ladyfingers briefly into the coffee. Do not let them soak too long as then they will become too soggy.
Chop up (or grate) the dark chocolate and spread it over the ladyfingers.
Cover with a layer of cream and repeat.
In the last layer dust the tiramisu with sifted cocoa.
Cover the tiramisu with clear film and let it rest for at least ¾ hours in the fridge.