Separate eggs before combining egg yolks and sugar in a medium sized bowl, and beat well.
In a separate bowl, beat egg whites to stiff peaks.
Combine egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
Arrange a tight layer of ladyfingers in a 8 inch square or round dish.
Drizzle espresso over the ladyfingers.
Cover ladyfingers with1/2of the mascarpone mixture and grated chocolate, and dust it with about half of the cocoa powder.
Cover the filling with a second layer of ladyfingers and drizzle espresso over.
Cover the ladyfingers with the rest of the mascarpone mixture, grated chocolate and cocoa powder.
Cover the dish with plastic wrap and refrigerate for at least 4 hours of overnight before serving.
Before serving top with whipping cream.
Enjoy!