Instructions

Prepare the Cream:
1. In a bowl, beat the egg yolks with the sugar until light and frothy.
2. Add the mascarpone and dark chocolate spread, mixing until smooth.

Whip the Cream:
3. In another bowl, whip the fresh cream until soft peaks form.
4. Gently fold it into the mascarpone and chocolate mixture.

Layer the Tiramisu:
5. Dip each ladyfinger into the cold espresso coffee, ensuring they are well soaked but not mushy.
6. Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
7. Spread half of the mascarpone-chocolate mixture over the ladyfingers.

Repeat:
8. Add another layer of soaked ladyfingers on top of the cream.
9. Spread the remaining mascarpone-chocolate mixture over the top.

Chill:
10. Refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the dessert to set.

Serve:
11. Before serving, dust the top with unsweetened cocoa powder for decoration.