Ganache:

1. Add the chopped chocolate and heavy cream to a microwave safe bowl. Microwave in 20 second increments, stirring gently in between, until the chocolate melts and a smooth ganache forms. Set aside to cool down

Chocolate Mascarpone Cream: 

1. Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside
2. In a separate heat-proof bowl, add the egg yolks, sugar, salt and vanilla. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy
3. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy)
4. Add 1 cup of the ganache from step 1 above (240g). Whisk on low speed until just combined; do not overmix
5. In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape)
6. Add the whipped cream to the chocolate mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, slightly fluffy mixture

Cocoa coffee soak:

• Make the coffee however you normally do (see notes on strength), and whisk in the cocoa powder. Pour into a wide bottomed bowl / plate and let it cool down to lukewarm temperature

Assembly and serving:

1. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side, see tips in blog post above) and add a layer of soaked ladyfingers in the bottom of a 8x9.5" rectangular dish*
2. Spread on half of the chocolate mascarpone cream evenly. If the cream feels soft / runny, refrigerate for 10 minutes
3. The ganache should be runny but not hot. If it's too thick, microwave for 10 seconds until it reaches the desired consistency. Pour half of the ganache on top of the mascarpone layer, and tilt the pan in every direction gently to help spread it out evenly. You can also use a spatula with gentle pressure to avoid mixing the ganache with the mascarpone layer
4. Repeat with another layer of soaked ladyfingers. Top with the remaining chocolate mascarpone cream and spread on the rest of the ganache on top
5. Cover and refrigerate for at least 6 hours, or ideally overnight
6. When ready to serve, use a hair-dryer on low heat to slightly warm up the ganache layer on top until it becomes shiny. Then sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!