Prepare a big cup of fresh, dark, strong coffee, preferably from 100% pure beans (Arabica/Robusta) and if available, in an original Bialetti Espresso machine. Set aside to cool.
Separate the four egg yolks and two egg whites in different bowls. Whish the egg whites until you have a stiff cream - use a stand mixer, as it is easier & faster. Set aside.
Make sure the stand mixer's bowl is clean & dry.
Mix the sugar and the egg yolks until you have a creamy paste - use a stand mixer.
While the stand mixer is running on medium speed, add the mascarpone spoon by spoon until it's merged with the egg & sugar paste.
Continue by adding the egg white cream to the paste, while the stand mixer is running on medium speed until it's finely mixed.
Take a (glass) baking dish. e Use preferably glass, as it's transparent and you can properly distribute the cream and see below the
Put a couple of lady fingers into the dish until it's full. Sprinkle with coffee until every lady finger has soaked up a little.
Take the mascarpone cream and evenly brush over the ladyfingers until they are covered. Sprinkle with some grated chocolate (or coca powder)
Repeat until there are no more lady fingers and mascarpone cream left.
Cover the top with the rest of the chocolate or add some more, if you prefer a thicker layer of chocolate on top.