Ingredients

• 350 g mascarpone
• 300 g fresh cream
• 290 g pastry cream
• 150 g dark chocolate 60%
• dry or soft ladyfingers
• espresso
• bitter cocoa
• alimentary gelatin in sheets

For the chocolate tiramisu recipe, soak 2 g of gelatin in cold water; dissolve it in 140 g of hot pastry cream. Whip up 100 g of cream with 250 g of mascarpone and gently add to the cream. Chop the chocolate and mix it with 150 g of hot pastry cream, stirring until it has melted, then blend with an immersion mixer. Whip 200 g of cream with 100 g of mascarpone and add to the chocolate cream. Spread a layer of chocolate cream in the cups, place the ladyfingers soaked in the coffee over them and cover them generously with more chocolate cream. Create a new layer of soaked biscuits and complete with the mascarpone cream. Seal the cups with a plastic film and place them in the refrigerator for 4 hours. Serve with cocoa.

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