additional bittersweet chocolate for drizzling on top
Instructions
Layer half of the ladyfingers along the bottom of an 8-inch square pan. Drizzle with 2 tablespoons of the espresso.
Melt 3 ounces bittersweet chocolate. (Microwave on high for 30 seconds. Stir, then microwave for another 10 seconds. Repeat as needed until chocolate is completely melted and smooth.) Set aside to cool briefly. In a large mixing bowl, combine mascarpone cheese, powdered sugar, 2 tablespoons espresso, and vanilla. Beat until smooth and creamy, then beat in whipping cream until soft peaks form. This is easiest with an electric mixer, but you can do it with a whisk instead - it will just take a while. Add cooled chocolate and stir until combined.
Spoon half of the mascarpone mixture over the ladyfingers. Top with remaining ladyfingers. Drizzle remaining 2 tablespoons espresso on the ladyfingers; top with remaining mascarpone. Melt additional chocolate and drizzle on the tiramisu. Cover and chill for at least 6 hours; we ate ours after 15 hours.