Gluten Free Tiramisu (cooked eggs)

3 eggs separated
1 8 oz container mascarpone cheese
1 milk chocolate bar refrigerated
1 tsp to 1 tbls rum, brandy or your favorite liquor
½ cup sugar
Gluten free ladyfingers
1 cup strong coffee or espresso

In a double boiler whisk the 3 egg yokes with ¼ cup of sugar 7 – 10 minutes, set aside and allow to cool, whisk in mascarpone
Whip egg whites with remaining sugar until soft peaks form, fold whites with yokes.
Mix liquor with coffee, dip (don’t soak) the ladyfingers and arrange in dish.
Spread ½ the egg mixture on top of the ladyfingers, grate ½ the chocolate bar and top,
dip remaining ladyfingers and make a 2nd layer, cover with the remaining egg mixture and top with grated chocolate.
Refrigerate before serving, overnight is best.