Chilli Chocolate Tiramisu

Instructions

1. 1

   Soak the ladyfinger biscuits in a mixture of espresso and milk for about 3-5 seconds on each side.

   Tip: Use a slotted spoon to remove the biscuits from the liquid.

2. 2

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Use a spatula to scrape the chocolate out of the bowl and transfer it to a heatproof bowl.

3. 3

   In a separate bowl, whisk together the sugar, cocoa powder, cinnamon, and salt until well combined.

   Tip: Add the melted butter and whisk until smooth.

4. 4

   Add the chilli flakes to the bowl and whisk until combined.

   Tip: Add the cocoa mixture to the bowl with the melted chocolate and whisk until well combined.

5. 5

   In a separate bowl, whip the whipped cream until stiff peaks form.

   Tip: Set aside.

6. 6

   In another bowl, whip the chilli-infused mascarpone until stiff peaks form.

   Tip: Set aside.

7. 7

   To assemble the tiramisu, start with a layer of ladyfinger biscuits, followed by a layer of the chocolate mixture, then a layer of whipped cream, and finally a layer of chilli-infused mascarpone.

   Tip: Repeat the layers two more times, ending with a layer of whipped cream on top.

8. 8

   Dust the top of the tiramisu with dark chocolate shavings and serve immediately.

   Tip: Refrigerate for at least 30 minutes before serving.