TIRAMISU IN CHOCOLATE BASKETS

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• First, prepare the chocolate baskets by melting the dark chocolate in a double boiler. Take the melted chocolate and use a spoon to coat the entire interior of silicone molds. Turn them upside down to remove excess chocolate and transfer them to the freezer. After about 30 minutes, when the first layer has completely hardened, apply another light coating of melted chocolate to make it thicker and return them to the freezer. Once the chocolate has completely hardened, remove them from the mold. Gently detach the chocolate basket from the silicone mold and place each basket immediately on a plate so that the warmth of your hands doesn’t melt it. Transfer them to the fridge while you prepare the filling.

  Prepare the coffee and let it cool. When it is cold, add the marsala.

  In a bowl, beat the egg yolks with the sugar until you obtain a light and frothy mixture. At this point, add the mascarpone a spoonful at a time, continuing to mix. Work the cream, but not too much, as you might deflate it.

  Separately, beat the egg whites until stiff. Fold them into the mascarpone and yolk cream as the last step, using upward movements.

  Let the mascarpone cream rest in the refrigerator for at least half an hour until it becomes nice and firm.

  Take a basket, put some mascarpone cream, a piece of ladyfinger soaked in coffee and marsala, then add more cream and another ladyfinger. Finish filling all your baskets with a layer of mascarpone cream and add unsweetened cocoa on top. You can decorate with candied cherries or chocolate shavings as you like.