First Step: MAKE THE CHOCOLATE MOUSSE

1. Melt the Chocolate: Start by melting the dark chocolate. Place it in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until the chocolate is fully melted and smooth. Remove from heat and let it cool slightly.
2. Prepare the Egg Mixture: In a separate bowl, whisk the egg yolks with granulated sugar until the mixture becomes pale and smooth. This process will help to thicken the mousse.
3. Combine the Ingredients: Gradually whisk the melted chocolate into the egg mixture. Add the vanilla extract and a pinch of salt, and mix until everything is well combined.
4. Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks. The cream should hold its shape but not be too stiff.
5. Fold the Cream: Gently fold the whipped cream into the chocolate mixture. Be careful not to deflate the mousse—fold until the mixture is smooth and fluffy. Set the mousse aside in the refrigerator to firm up while you prepare the other components.

Second Step: MAKE THE MASCARPONE CREAM

1. Whip the Cream: In a chilled bowl, whip the heavy cream to soft peaks. Set aside.
2. Prepare the Mascarpone: In another bowl, mix the mascarpone cheese with powdered sugar and vanilla extract. Whisk until smooth and creamy.
3. Fold the Whipped Cream into the Mascarpone: Gently fold the whipped cream into the mascarpone mixture until fully combined. This creates the light, fluffy texture that’s characteristic of tiramisu.
4. Optional Alcohol: If you’re using dark rum or brandy, fold it into the mascarpone cream at this stage. This adds depth to the flavor, but feel free to omit it for a non-alcoholic version.

Third Step: PREPARE THE COFFEE MIXTURE

1. Brew the Coffee: Brew a strong cup of coffee. You’ll want the coffee to be bold, so make it slightly stronger than you normally would for drinking.
2. Sweeten the Coffee: Stir in the granulated sugar until it’s dissolved completely. Let the coffee cool slightly before adding any liqueur (if using).
3. Add Liqueur: If you’re using coffee liqueur, stir it into the coffee mixture at this point. This step is optional but adds a lovely layer of flavor.

Fourth Step: ASSEMBLE THE CHOCOLATE TIRAMISU

1. Soak the Ladyfingers: Dip the ladyfingers into the coffee mixture one at a time. Do this quickly—don’t let them soak too long, or they may become too soggy. The goal is to give them enough moisture to absorb the flavors without falling apart.
2. Layer the Tiramisu: In a 9×13-inch dish or individual serving glasses, start by arranging a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
3. Add Chocolate Mousse: Spoon half of the chocolate mousse over the mascarpone cream layer, spreading it out evenly with a spatula.
4. Repeat the Layers: Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream, and then the rest of the chocolate mousse. Make sure each layer is smooth and evenly distributed.
5. Chill the Tiramisu: Cover the dish with plastic wrap and refrigerate for at least 3 hours, or overnight if possible. This allows the flavors to meld and the dessert to firm up.

Fifth Step: FINISHING TOUCHES

1. Dust with Cocoa Powder: Before serving, sift a generous amount of cocoa powder over the top of the tiramisu. This will give it that classic tiramisu look and add a touch of bitterness to balance the sweetness.
2. Optional Garnishes: For extra flair, garnish with chocolate shavings, curls, or a drizzle of chocolate sauce. These add texture and an additional layer of chocolate flavor.