Light(er) Tiramisu without Eggs

For the dark chocolate covered coffee beans:
Use a double broiler or find a small and a medium sized pot. Fill the medium sized pot with an inch or two of water and bring to a simmer. Add the dark chocolate to the smaller pot and set it over the medium sized pot (make sure the water doesn’t touch the bottom of the smaller pot). Stir the chocolate with a spatula as it melts.

Once chocolate is melted, remove the smaller pot from the heat, add the coffee beans and stir until completely coated. Spread out the coffee beans on a piece of wax paper until dried.

For the tiramisù:
Set your prepared cup of espresso aside to cool.

Put the heavy whipping cream into a medium sized bowl. With an electric hand mixer, beat the heavy whipping cream until stiff peaks form. Set aside.

In a separate large bowl, combine mascarpone, ricotta, sugar and half of the Bailey’s Creme Caramel. Fold the whipped cream mixture into the mascarpone mixture.

Add the remaining half of the Bailey’s Creme Caramel into the cooled espresso.

Arrange your working station so you have 6 glass serving cups.

Break a Saviordo cookie in half, dip the two pieces in the espresso and gently line the bottom of one glass. Repeat for the other five glasses.

Add a layer of the mascarpone cheese mixture to each glass and even it out. Sprinkle a layer of cacao on top followed by a layer of shaved salted dark chocolate. Add another layer of espresso soaked cookie to each glass.

Divide the rest of the whipped cream, ricotta and mascarpone cheese mixture among the glasses, followed by a layer of cocao, shaved chocolate and chocolate covered coffee beans.

Cover each glass with plastic wrap and refrigerate for at least 6 hours or overnight.

Remove from the refrigerator 20 minutes before serving. Buon appetito!