175g lady finger biscuits, snapped in half, plus 12 whole
75g Tesco orange chocolate, plus more melted for dipping
150ml double cream
Specialist equipment: 6 x 200ml glasses
Break off a couple of squares of chocolate save them for later.
In a bowl, whisk the mascarpone until creamy and smooth. In a separate bowl whisk the cream to soft peaks with the icing sugar and vanilla. Fold this mixture into the mascarpone in two additions until fully incorporated.
In a small bowl mix together the boiling water, cocoa powder and icing sugar. Set aside to cool slightly.
In a small saucepan over a low heat melt together the chocolate and double cream, mixing regularly. Remove from the heat once it’s a smooth dark sauce.
Dip each lady finger half into the hot cocoa water for as long as you dare- you want to soften the biscuit but not let it fall apart.
Squish these into the bottom of 6 glasses to make the bottom layer.
Next, spoon a layer of the chocolate on top, followed by a layer of the cream. Repeat the whole process twice more finishing with a final layer of cream.
Using a fine grater, grate over the reserved chocolate to create a powder-like finish.
Set aside in the fridge for a minimum of two hours.
While cooling, dip the whole ladyfinger biscuits halfway in the melted chocolate and set on a parchment-lined tray or plate to set.
When ready to serve, remove from the tiramisu from the fridge and leave at room temperature for 30 minutes so that the chocolate softens up again.
Top with the chocolate-dipped ladyfinger biscuits and enjoy!