Chocolate Tiramisu | Akis Petretzikis

In a medium saucepan, whisk together egg yolks and sugar until well combined.

Add milk to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and let cool.

In a large bowl, whip the heavy cream until stiff peaks form.

Fold the mascarpone cheese into the cooled egg mixture until smooth, then gently fold in the whipped cream until fully combined.

In a shallow dish, combine the brewed espresso and coffee liqueur.

Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.

Layer half of the soaked ladyfingers in the bottom of a 9x9 inch dish.

Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.

Repeat the layers with the remaining ladyfingers and mascarpone mixture.

Cover and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder and sprinkle with grated dark chocolate.

Spice Level:

Dietary