Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.
Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.
In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.
Assembly: One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.)
Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy!
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Steven Ullman