| Creamy, delicious and easy-if you don't buy chocolate cups, serve in stemmed Martini-shaped glasses.
One 250 g container mascarpone cheese
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) coffee-flavoured liqueur
½ cup (125 mL) whipping cream
2 tsp (10 mL) vanilla
¼ cup (50 mL) strong espresso or coffee
12 to 16 ladyfinger biscuits
¼ cup (50 mL) grated bittersweet chocolate, about 1 oz (30 g)
6 to 8 store-bought chocolate cups, about 2-inches (5-cm) wide
Cocoa and strawberries for garnish (optional)
1. Beat mascarpone with sugar and liqueur until creamy. In a separate bowl, beat whipping cream with vanilla until soft peaks hold. Stir half into mascarpone mixture, then fold in remaining cream.
2. Place coffee in a shallow bowl and dip both sides of biscuits into it. Place about 6 ladyfingers, breaking to fit if needed, in an 8x4-inch (1.5-L) or 9x5-inch (2-L) loaf pan. Top with half the mascarpone mixture, then half the grated chocolate. Repeat with biscuits drizzling any extra coffee over top, then mascarpone and chocolate. Refrigerate at least 6 hours.
3. Using an ice cream scoop, scoop tiramisu into chocolate cups. Dust with cocoa and serve with a strawberry if you wish. This dessert freezes well. | 
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