To make an Italian Tiramisu with Chocolate and Coffee, begin by melting 75g of Beroia Cocoa Butter Substitute and combining it with 125g of mascarpone cheese and 37.5g of sugar until smooth.
In a separate bowl, beat 2 egg yolks until creamy and fold them into the mascarpone mixture.
Dip 8 ladyfinger biscuits into 100ml of strong coffee and layer them in a dish. Spread half of the mascarpone mixture over the ladyfingers, then repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Cover and refrigerate for at least 4 hours or overnight. Before serving, dust the top with 1 tablespoon of Beroia cocoa powder.