Add 300 ml. of heavy cream along with the espresso or strong filtered coffee into a sauce pan. Keep in mind do not bring this to a boil, let it simmer and stir until you see the first bubbles.
Pour the espresso cream mix into the semi-sweet chocolate and stir with a spoon or fork until the chocolate starts to melt.
Once the chocolate has melted start to whip.
In a large bowl add in the lady fingers and pour in the chocolate mix. Place the bowl in the refrigerator for about an 1 hour, so that the chocolate base can cool.
While the chocolate base is cooling off in the refrigerator, you can work on the Tiramisu filling. In a large bowl, add the Mascarpone cheese and the coffee liqueur and mix. (I use Tia Maria as the coffee liqueuMix both ingredients together until it is a smooth base.
Add whip cream into mascarpone mix and whip for a few minutes. Now, as for as I am concerned in regards to making whip cream, not really good at it. 🙁 I have tried many times to do it but it just doesn’t work out. Soooo, I buy ready made whip cream. 🙂
Spread whip cream and top off with Cocoa 🙂