3 eggs, separated
¹⁄ ³ cup sugar
300ml thickened cream
1 cup strong coffee, cooled
2 tbsp Frangelico or Amaretto
¼ cup Kahlua
250g packet sponge finger
or Savoiardi biscuits
200g dark chocolate
Beat egg yolks and sugar in the large bowl of an electric mixer for 5 minutes or until pale and creamy. Add marscapone and cream and beat until beginning to thicken.Transfer mixture to a large bowl.
Clean bowl and beaters. Beat eggwhites in the small bowl of the electric mixer until soft peaks form. Add to cream mixture and gently fold through until combined.
Combine coffee, Frangelico and Kahlua in a bowl. Dip 1 sponge finger at a time into coffee mixture then set aside.
Break 2 sponge fingers into the bottom of 6 x 1½ cup-capacity individual glasses. Top with 3 spoonfuls of cream mixture. Repeat with another layer of dipped sponge fingers and egg mixture. Put in the fridge for 2 hours or overnight.
To make chocolate shavings, run a large sharp knife at a 20-degree angle along the back of the block of chocolate. Top each tiramisu with shavings.