Decadent Chocolate Tiramisu

In a heatproof bowl, melt the semi-sweet chocolate over a double boiler or microwave in 30-second intervals, stirring until smooth.
In a separate bowl, whip the 1 cup heavy cream with 2 tbsp sugar (if using) until soft peaks form.
Once the chocolate has cooled slightly, fold in the whipped cream gently until the mixture is smooth and airy. Set aside.
2. Prepare the Tiramisu Layers:
In a shallow dish, combine the brewed espresso with coffee liqueur (if using).
Quickly dip each ladyfinger into the coffee mixture for about 1-2 seconds per side, making sure they are moist but not soggy.
Arrange the soaked ladyfingers in a single layer at the bottom of your serving dish (a 9×9-inch baking dish or similar works well).
3. Make the Mascarpone Cream:
In a large bowl, whisk together the mascarpone cheese, 1 1/2 cups heavy cream, powdered sugar, and vanilla extract until smooth and thickened.
Spread half of the mascarpone mixture over the layer of dipped ladyfingers in your dish.
4. Layer the Tiramisu:
Spoon half of the prepared chocolate mousse over the mascarpone layer, spreading it evenly with a spatula.
Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture.
Finish with the remaining chocolate mousse, smoothing the top with a spatula.
5. Chill and Serve:
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Before serving, dust the top with unsweetened cocoa powder and garnish with chocolate shavings for a decadent finish.
Serving and Storage Tips: