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.