Chocolate Tiramisu

Serves 10
  • 3/4 cup boiling water
  • 1 tbsp. instant espresso powder
  • 2 tbsp. Kahlúa Coffee-Flavored Liqueur
  • 1/2 cup plus 2 tbsp. superfine sugar, divided
  • 16 oz. mascarpone cheese
  • 2 cups heavy cream
  • 1/4 cup Scharffen Berger Natural Cocoa Powder
  • 1/2 tsp. pure vanilla extract
  • 6 oz. soft ladyfingers
  • 2 oz. semisweet dark chocolate baking bar (such as Scharffan Berger), shaved, divided
  • 1/2 cup sliced almonds, toasted, divided

In a 2-cup glass measure, combine the first 3 ingredients with 2 tbsp. sugar; set aside. In a large mixer bowl, beat remaining sugar and the next 4 ingredients (through vanilla) with an electric mixer on low speed until thoroughly combined. Continue beating on medium speed just until soft peaks form. Arrange 1/2 of the ladyfingers in a 7x11" glass baking dish. Brush 1/2 of the espresso mixture over ladyfingers. Spread 1/2 of the mascarpone mixture over ladyfingers; sprinkle with 1/2 of the shaved chocolate and 1/2 of the nuts. Repeat layers with remaining ingredients. Refrigerate, covered, for several hrs. or overnight.