Chocolate Tiramisu

Instructions

Make your chocolate custard: In a small saucepan over medium heat, whisk together sugar, cornstarch, milk, heavy cream, and chocolate. Stir constantly until mixture begins to bubble and thicken. Put the egg yolks in a small mixing bowl off to the side. Pour in a little of the heated chocolate mixture and beat rapidly for a few seconds, then pour the entire egg yolk mixture back into the saucepan with the chocolate. Whisk together constantly and cook for an additional 90 seconds. Remove from heat and stir in butter and vanilla until melted. Pour into a glass bowl and cool completely in the refrigerator.

Mix the hot chocolate with vanilla extract. Working one at a time, dip the lady fingers into the hot chocolate and arrange 14 of the lady fingers on a serving platter or in a 9x9 pan to form a bottom layer. Break the lady fingers in half, if necessary, before dipping to get your desired shape.

In a medium-size mixing bowl, use a hand mixer to beat together heavy cream and sugar until it forms stiff peaks. Fold in the mascarpone.

Spread half of the mascarpone mixture onto the bottom layer of lady fingers. Create another layer of lady fingers using another 14, working one at a time to dip the lady fingers into the hot chocolate.

Top the second layer of lady fingers with the chocolate custard. Create a final layer of lady fingers using the remaining 14, working one at a time to dip the lady fingers into the hot chocolate and layer.

Top the final layer of lady fingers with the remaining mascarpone. Refrigerate the cake for at least 2 hours before serving.

Dust the cake with cocoa powder or use a vegetable peeler to shave chocolate onto the top.

Dessert