INGREDIENTS

6 eggs
250 gr caster sugar
1 tsp vanilla paste
4 tbsp Port wine
500 gr mascarpone cheese
200 gr ladyfingers
300ml good hot strong coffee

For the chocolate ganache:
300 gr good quality dark chocolate (70%)
300 ml double cream

For the topping:
Cocoa powder
Chocolate shavings

INSTRUCTIONS

STEP 1
Make the ganache: Pour the cream into a pan and gently bring to a simmer over medium heat. Add the chocolate and stir until melted, thickened, and smooth. Remove from the heat and set aside.

STEP 2
Prepare the mascarpone mixture: Separate the egg yolks from the whites. Whisk the whites until soft peaks form, then add half the sugar and continue beating until nearly meringue-like. In a separate bowl, beat the egg yolks with the remaining sugar until light and fluffy. Add the vanilla, half the Port wine, and mascarpone, folding gently until smooth.

STEP 3
Combine: Carefully fold the egg white mixture into the mascarpone mixture until fully incorporated.

STEP 4
Prepare the ladyfingers: Mix the coffee with 2 tablespoons of Port wine in a shallow bowl. Quickly dip the ladyfingers on both sides, just enough to moisten, and arrange them in a single layer at the bottom of your serving dish.

STEP 5
Assemble the tiramisu: Spread half of the chocolate ganache over the ladyfingers, followed by half of the mascarpone mixture. Repeat with the remaining ganache and mascarpone, smoothing the top.

STEP 6
Chill: Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

STEP 7
Serve: Dust with cocoa powder and garnish with chocolate shavings before serving.