Tiramisù with red wine

Prepare the mascarpone cream by separating the egg whites from the yolks and, in a bowl, whipping until they form a stiff snow. In another bowl, mix the egg yolks together with the icing sugar and whisk until you get a light and frothy mixture.

Carefully fold the mascarpone and the egg whites mixture into the yolks.

Cover the bottom of a rectangular, high-sided serving dish with a layer of Schär Savoiardi Ladyfingers and spray them with the wine previously sweetened with caster sugar.

Cover the layer of Schär Savoiardi Ladyfingers with a layer of mascarpone cream and sprinkle with some grated chocolate. Repeat this procedure until the ingredients have been used up, ending with a layer of mascarpone sprinkled with dark cocoa.

Before serving, place the cake in the refrigerator for about three hours.