• Before you start, pour the hot coffee into a shallow dish pour coffee. Add sugar. Stir until dissolved. Set aside to cool.

Chocolate Mascarpone Cream

• Put the egg yolks, sugar and vin santo liqueur in a heatproof glass or ceramic bowl or the top of a double boiler. Whisk lightly until combined.
• Place the bowl or top of the double boiler over barely simmering water and whisk continuously until the mixture thickens and becomes pale and creamy. This will take approximately 10 minutes. Be careful not to make sweet scrambled eggs. If necessary, take the bowl off the heat occasionally if you think it’s getting too hot.
• Once the zabaglione is ready, cool it down quickly so it doesn’t keep cooking. I prepare a large bowl with a small amount of ice and water. Suspend the hot bowl in the ice water and stir with the whisk until the zabaglione has cooled to room temperature. Set aside.
• In a large bowl, stir the mascarpone to loosen.
• Fold in the cooled zabaglione, followed by the cooled, melted chocolate.
• Pour the heavy cream into a medium bowl and whisk until firm peaks form.
• Gently but thoroughly fold the whipped cream into the chocolate mascarpone mixture. The chocolate mascarpone cream is now ready.

To assemble

• Briefly dip half of the savoiardi in the coffee one at a time and place them in one layer in a 9 x 13-inch pan (22.5 x 33cm) pan. Be careful not to let the savoiardi soak too much because they will fall apart.
• Spread half of the chocolate mascarpone filling over the first layer of savoiardi.
• Repeat the dipping of savoiardi in the coffee, adding another layer. Spread the remaining mascarpone filling over the second savoiardi layer.
• Sieve cocoa powder over the tiramisu and scatter some shaved chocolate to finish. Refrigerate for at least 6 hours.