Luscious Chocolate Tiramisu Trifle

Allergens

Egg, Dairy

Ingredients

• 6 large eggs 250g dark chocolate (70% cocoa) 125ml heavy cream 1/2 tsp vanilla extract 48 ladyfingers 300ml brewed espresso, cooled 2 tbsp rum or brandy (optional) 60g unsweetened cocoa powder

Instructions

1. Separate the eggs, placing yolks in a heatproof bowl and whites in another. Set aside.
2. Chop the chocolate and place it in a double boiler along with half of the heavy cream (125ml). Stir gently until completely melted and smooth. Remove from heat and stir in vanilla extract. Set aside to cool slightly.
3. In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites to stiff peaks.
4. Meanwhile, in another bowl, whisk the egg yolks until pale and creamy. Slowly pour the melted chocolate mixture into the yolks, whisking continuously until fully incorporated.
5. Fold the whipped egg whites into the chocolate egg yolk mixture gently but thoroughly.
6. In a separate bowl, combine brewed espresso with rum or brandy (if using). Quickly dip ladyfingers in the espresso mixture to avoid them becoming too saturated, then layer them at the bottom of individual serving glasses.
7. Spoon a generous portion of the chocolate mousse over the soaked ladyfingers and smooth the top. Repeat the layers: ladyfingers dipped in espresso, followed by a layer of chocolate mousse. Finish with an even dusting of cocoa powder on top.
8. Refrigerate for at least 4 hours or until chilled and set. Serve cold.

Chef’s Insight

Be careful not to over-soak the ladyfingers, as they should maintain their shape and texture.

Notes

The chocolate mousse can be prepared ahead of time and chilled until ready to assemble.