Chocolate Tiramisu — ALANA SMITH

My go-to, easy-peasy, crowd-pleaser dessert. Watch me make this recipe here: Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos

I like using Whittaker’s® dark chocolate for the ganache but you can use any brand of chocolate you prefer. For a large family gathering, I double the recipe.

Enough for about 8 servings

DARK CHOCOLATE GANACHE

dark chocolate, 125g (half a Whittaker’s® chocolate block)

cream, 125g (125ml or 1/2 cup)

MASCARPONE LAYER

mascarpone, 500g

sweetened condensed milk, 395g (1 tin)

TO ASSEMBLE

ladyfinger biscuits, about 200g

espresso/strong coffee, about 250ml (1 cup) - warm

cocoa powder, to taste - for dusting on top

To start, make the dark chocolate ganache by breaking the chocolate into blocks and placing it in a medium heatproof bowl.

Heat the cream in a small saucepan on the stove until boiling hot.

Pour half of the hot cream over the chocolate.

Wait a minute or so, then whisk until most of the chocolate has melted.

Repeat heating the remaining cream in the saucepan until boiling hot.

Pour the remaining hot cream over the chocolate mixture, then whisk until smooth.

Set aside until needed.

For the mascarpone layer, mix together the mascarpone and condensed milk until thick and fluffy, using either a large mixing bowl and a hand whisk (if you have strong arms), electric beaters or a free-standing mixer fitted with a whisk attachment. Set aside until needed.

To assemble, ready a medium serving dish.

Dip each ladyfinger biscuit one by one into the warm coffee and arrange a layer at the bottom of your dish.

Drizzle about half of the chocolate ganache over the biscuits (you can use the ganache warmish and runny - no need for it to set before using).

Spoon half the mascarpone mixture over the chocolate ganache layer.

Repeat the layering with a layer of dipped ladyfinger biscuits next, followed by the remainder of the chocolate ganache, then lastly the remainder of the mascarpone mixture.

Dust the top of the dessert liberally with cocoa powder before placing it in the fridge for an hour or so (ideally overnight) to set.