After you've made this tiramisu, scrape your baking chocolate agains a vegetable peeler to top with generous chocolate curls.



  • 4 ounces DAGOBA 59% Semisweet Dark Chocolate
  • 3 large eggs
  • 1/4 cup sugar
  • 1 1/2 cups mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream
  • Pinch of salt
  • 1 cup espresso or very strong brewed coffee, cooled
  • 20 store-bought Italian ladyfingers


    Melt the chocolate in a heatproof bowl set over a saucepan with about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and let cool. With an electric mixer on medium-high speed, beat the egg yolks and sugar in a large deep bowl for about 8 minutes, until thick and pale. The mixture should form a ribbon when the beaters are lifted. Add the mascarpone and vanilla and beat on low speed just until light and fluffy. Add the cream and beat on medium-high speed for about 2 minutes, or until the mixture is doubled in volume and still loose. Reduce the speed to low and beat in the chocolate. With the clean beaters of an electric mixer on medium-high speed, beat the egg whites and salt in a medium bowl just until the egg whites form soft peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold the egg whites into the chocolate mixture, one-third at a time, until blended. Pour the espresso into a shallow bowl. Dip 9 or 10 of the ladyfingers, 2 at a time, into the espresso for about 30 seconds, or just until saturated; if you leave them in too long, they will fall apart. Arrange them in an 8-inch square glass or ceramic baking dish, cutting or breaking them to cover the bottom. Cover the ladyfingers with half of the chocolate mixture. Repeat, dipping the remaining 9 or 10 ladyfingers into the remaining espresso in the same way, and arrange on top of the chocolate mixture. Spread with the remaining chocolate mixture. Refrigerate, covered, for at least 8 hours, up to 2 days. Spoon into bowls and serve chilled.
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