how to make double chocolate tiramisu - (easy no bake dessert with NO coffee!)

In a mug, stir together your cocoa and sugar (if using).

Gradually add the hot water, stirring continuously until you have a smooth liquid hot chocolate.

Pour the mixture into a wide bowl or saucer to cool slightly. Set aside.

In a large bowl, whisk together the egg yolks and sugar until pale and airy. This should only take 2-3 minutes.

Whisk the mascarpone into the egg yolk sugar mixture for 1 minute, or until creamy and fluffy. Set aside.

Using a clean whisk and separate bowl, beat the egg whites with the pinch of salt until holding soft white peaks.

Gently stir the fluffy egg whites into the mascarpone mixture until you have a smooth and light cream. Try not to stir TOO much, as you risk knocking out too much of the air.

Once you have prepared your mascarpone cream, and your sponge soak has cooled, it's time to assemble!

Look out a rectangular dish, trifle bowl, or individual glasses.

Spoon a little mascarpone cream into the base of your serving dish(es).

Soak just enough savoiardi in your sponge soak to evenly cover your layer of cream. Only a few seconds of soaking is needed, and don't worry if you have to break the savoiardi into smaller pieces to fit!

Repeat this layering process until you've used up all of your mascarpone cream. Any leftover savoiardi and sponge soak make a tasty sweet snack in the meantime.

Place your filled dish(es) in the fridge to chill and set for at least 2 hours, or up to 24 hours. By this time the cream should be thickened and the sponge fingers softened.

Top your tiramisu with chocolate shavings or a dusting of cocoa powder and serve cold.

Spice Level:

Dietary

Allergens