Decadent Chocolate Tiramisu: A Double-Chocolate Dream

👩‍🍳 Instructions

1. 1

   Prepare the egg yolk mixture: In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together egg yolks and granulated sugar. Whisk continuously for 8-10 minutes, until mixture is pale, thick, and reaches 160°F (71°C). Remove from heat and continue whisking for 1-2 minutes to cool slightly.
2. 2

   Make the chocolate mascarpone cream: In a large bowl, combine chilled mascarpone cheese, sifted cocoa powder, melted dark chocolate, vanilla extract, and salt. Gently fold together until just combined, being careful not to overmix.
3. 3

   Combine mixtures: Gently fold the cooled egg yolk mixture into the chocolate mascarpone mixture in two additions until fully incorporated and smooth.
4. 4

   Prepare coffee soak: In a shallow dish, combine cooled strong espresso (or coffee) and coffee liqueur (or rum, if using).
5. 5

   Assemble the first layer: Quickly dip each ladyfinger into the coffee mixture (1-2 seconds per side) and arrange a single layer at the bottom of a 9x13-inch baking dish, breaking to fit if necessary.
6. 6

   Add first cream layer: Spread half of the chocolate mascarpone cream evenly over the ladyfingers.
7. 7

   Assemble second layer: Dip and arrange another layer of ladyfingers on top of the cream.
8. 8

   Add second cream layer: Spread the remaining chocolate mascarpone cream over the second layer of ladyfingers, smoothing the top.
9. 9

   Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow flavors to meld and the tiramisu to set.
10. 10

    Garnish and serve: Just before serving, generously dust the top with unsweetened cocoa powder and add chocolate shavings or curls if desired. Slice and enjoy!