Ingredients:
600 g of biscuits (such as ladyfingers or dry biscuits)
250 ml of milk
120 g of granulated sugar
10 g of vanilla sugar
150 g of butter
60 g of cocoa powder
100 g of dark chocolate
100 g of fresh cream with 33% fat
Method:
Preparation of the Chocolate Cream:
In a saucepan, pour 250 ml of milk and add 120 g of granulated sugar and 10 g of vanilla sugar.
Heat over medium heat, stirring until the sugar has completely dissolved.
Add 60 g of cocoa powder, stirring continuously to avoid the formation of lumps.
Add 150 g of butter cut into pieces and mix until it has completely melted and is well blended with the other ingredients.
Chop 100 g of dark chocolate and add it to the hot mixture, stirring until it melts completely.
Let the chocolate cream cool for 10 minutes.
Preparation of the cream:
Meanwhile, whip 100g of fresh cream until stiff.
Tiramisu assembly:
Take a bowl or serving plate and begin to quickly dip the biscuits into the leftover milk, one at a time, and arrange them on the bottom of the serving plate, creating the first layer.
When you have finished the first layer of biscuits, pour half of the cooled chocolate cream on top and spread it evenly.
Add half the whipped cream on top of the chocolate cream and spread it delicately.
Repeat the steps creating another layer of soaked biscuits, chocolate cream and whipped cream.
For a finishing touch, sprinkle with cocoa powder or chocolate chips.
Cooling down:
Cover the tiramisu with cling film and leave it in the refrigerator for at least 4 hours before serving, preferably overnight.
Service:
Portion the chocolate tiramisu with a spatula and serve cold.

Advice:

For a richer variation, you can add layers of fresh fruit such as raspberries or strawberries.
If you want a thicker consistency of the cream, you can add some mascarpone or parsley to the whipped cream