Chocolate tiramisu:

coffee syrup:

Mix 1/4 cup sugar 1 1/2 cups of espresso or strong coffee

for tiramisu:

1 3/4 cup mascarpone cheese
2 tbsp. plus 1/2 cup sugar
1/4 tsp vanilla extract
1/2 tsp gelatine
4 large egg yolks
1 cup chilled whipping cream
180 g of dark chocolate (61% cocoa), cut or Callets plus for sprinkling
About 48sht cookies ladyfingers

Mix 1 cup mascarpone cheese, 2 tbsp. spoons of sugar, vanilla and whisk; cover and put in the cold.

1 tbsp of water pour gelatin. Leave on for 10-15 minutes.

Separately, whisk the remaining sugar, egg yolks, 1/4 cup cream 1/4 cup water in a metal bowl. Place the bowl over a pan of simmering water (do not let the bottom of the bowl touch the water) and whisk constantly, until the cream thickens (3-4 minutes). Remove the bowl, add the gelatin mixture and whisk 15-20 seconds. Return the bowl to the steam bath, add the chocolate and stir to almost melted, about 30 seconds.

Then put the bowl to get the cream in a large bowl with water and ice and stir until the chocolate melts and the custard has cooled down, 5-6 minutes. Hammer remaining mascarpone. In another bowl, beat remaining 3/4 cup chilled cream. Add the cream to the custard in 2 hours to get the chocolate mousse.

Put 1/4 cup of chocolate mousse in the bottom of each of the eight cups or other molds. Soak the cookies ladyfingers in the coffee syrup and put in a cup in a single layer on top of the mousse. Repeat layers with chocolate mousse and ladyfingers. Complete layers of whipped mascarpone. Garnish with chocolate shavings and serve