Chocolate Tiramisu

Chocolate Tiramisu dessert for Easter

This dessert is a chocolate lovers delight.

Ingredients:

Chocolate Mix

200 grams of quality dark chocolate. At least 70 percent cocoa.
30 grams butter
1 1/2 tablespoons of icing sugar
3/4 cup cream

Mascapone Mix

3 egg yolks
3 tablespoons castor sugar
medium tub of mascapone

Other

Savoiardi biscuits (Italian sponge biscuit)
Strong expresso coffee - not instant - made, then cooled.

Method:

Chocolate Mix

Melt the chocolate, being careful not to burn.
Add melted butter, icing sugar and cream.
Pour mix into shallow dish and chill in the fridge.

Once the chocolate mix has cooled, place into serving dishes, glass dessert cups or one large serving bowl.

Other

Dip the Italian biscuits into the cooled coffee.
Don't allow the biscuits to soak, however make sure that each biscuit has absorbed a small amount of the coffee liquid evenly.

Place the biscuits on top of the chocolate mix.
Note: the way you serve the dessert will affect how you place the biscuit on top of the chilled chocolate mix.
For example, if you are serving the dessert in one large bowl, then you can just lay whole biscuits across the top of the chocolate.
If you are presenting the tiramisu in small singular serving dishes, you may need to break up the biscuits to fit them.
Be creative with this element of the presentation, as it will entirely depend on the dishes that you use.

Mascapone Mix

Separate the eggs.
Place the sugar in a bowl with the yolks. Beat to creamy, until the sugar has dissolved.
Whisk the egg whites, until they are stiff.

Place the softened mascapone into the bowl that has the yolks and sugar already in it.
Mix together.
Add egg whites slowly. Fold them into the mix making sure not to mix too much - it is important to keep the mix light and airy.

To serve: place the mascapone mix on top of the biscuits and shake chocolate powder on top.