Chocolate Tiramisu

Line the bottom of a 20 x 30 cm (approximately 8 x 12 inches) baking dish with 10 ladyfingers.

Mix espresso and Amaretto. Pour 1/3 of espresso mixture into baking pan and soak ladyfingers.

For the cream, coarsely chop chocolate and melt over a hot water bath. Remove chocolate from heat and let cool.

Separate eggs (reserve egg whites for other use). Mix egg yolks with powdered sugar in a bowl over a hot, not boiling water bath. Mix until frothy.

Soak gelatin in cold water. Squeeze. Remove egg yolk mixture from water bath and mix with gelatin. Let cool.

Mix cream cheese with egg yolk cream and chocolate in a bowl.

Cover ladyfingers with 1/3 of cream. Layer another 10 ladyfingers on top and pour half of remaining espresso mixture over cookies. Cover again with cream and cover with ladyfingers, again pour remaining espresso mixture over ladyfingers and end with a cream layer. Chill tiramisu for about 3 hours chill.