Double Chocolate Tiramisu

At the moment I am: hopped up on caffeine through coffee and diet coke, dizzy with information regarding Thatcherism and French words related to traffic, pumped for Europe and freedom from exams and Easter, cold because my sweater is upstairs. These past few days have been pretty wild. Not rave wild but wild as in sleep deprived and nerve racking.

Oh well! Let bygones be bygones, water under the bridge, etc. No matter how much school is kicking me in the knees, it does not matter because there is too much to be excited for baby. I listed said things above but I must include that once exams are over it will give me more time to watch Young Victoria. Again. Hoops. Other plans include vodka and some cranberry raspberry juice if you know what I am talking about. If you don't, I mean drinking alcohol.

Speaking of booze, it is meant to be in drinks not baked goods for me. Most of my experiences of tiramisu are booze or coffee soaked nastiness. Sure it is the proper way to make it but the cream cheese and chocolate packed version is tastier. Cream cheese does that. My Mum made this once a few years ago and it was ridiculous. I was so excited that I liked it that I nearly ran off with it into the sunset. 

Double Chocolate Tiramisu

Adapted from Everyday Food 

2 tablespoons unsweetened cocoa powder, plus more for garnish

1 1/2 cups hot and fresh coffee
1 1/2 cups heavy cream
4 ounces semisweet chocolate, chopped
1 bar (8 ounces) cream cheese, room temperature
3/4 cup sugar
24 ladyfinger cookies (from a 7-ounce package)

powdered sugar for garnish

In a medium bowl, mix cocoa powder with coffee until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature. Beat the cream cheese and sugar until fluffy. Add the cooled chocolate and cream mix. Add remaining cream; beat chocolate filling until fluffy. Spread 1/4 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder and powdered sugar before serving. Serves 10.