6    Egg Yolks
1 c  Sugar
1 c  Mascarpone Cheese
1 1/2 c  Whipping Cream
1/2 c  Boiling Water
2 ts Instant Coffee Granules
2 tb Kahlua, or brandy
2    3 Oz Pckgs Ladyfingers
1 oz Semisweet Chocolate, grated
1 ts Unsweetened Cocoa

Combine the egg yolks and sugar in the top of a double boiler. Beat at
medium speed with an electric mixer until thick and lemon-colored.
Place over boiling water, reduce the heat to medium-low and cook 10
minutes, stirring constantly. The mixture should be thick. Remove
from the heat and beat in the mascarpone until smooth. Cool slightly.

Beat the whipping cream until soft peaks form; fold into the cheese
mixture.

Combine the boiling water, coffee granules and liquor. Brush on the
cut side of the ladyfingers. Line the bottom and sides of a 3-quart
bowl with the ladyfingers, cut side in. Spoon in half of the filling
and sprinkle with half of the grated chocolate. Top with the
remaining ladyfingers, broken up, and then the filling. Sprinkle with
the remaining grated chocolate and the cocoa. Cover the bowl and
refrigerate. The tiramisu can be made up to 24 hours in advance.