Tiramisu with a coffee-chocolate ganache filling? I’m so in!

Serves 8

• 3 oz (85 g) bittersweet chocolate, finely chopped (I use Noblesse)
• 1 1/2 cups pareve whipping cream, divided
• 1/4 cup + 1–2 Tbsp coffee liqueur, divided
• 8 oz (225 g) pareve cream cheese,
  at room temperature
• 3/4 cup confectioners’ sugar
• 2 tsp vanilla extract
• pinch kosher salt
• cocoa powder, for dusting
• ladyfingers, for garnish

Place chocolate in a medium-sized bowl.

Pour 1/4 cup whipping cream and ¼ cup coffee liqueur into a small saucepan over medium heat. Bring mixture to a simmer, taking care not to boil. Pour cream mixture over chopped chocolate and allow to stand for 5 minutes. Whisk until smooth and set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the pareve cream cheese until smooth. Add confectioners’ sugar, 1–2 Tbsp coffee liqueur, vanilla, and salt. Scrape down the sides as you mix. Slowly add the remaining whipping cream and beat until you achieve stiff peaks.

Scoop or pipe 1/4 cup tiramisu into the bottom of eight dessert cups. Pour 1 Tbsp chocolate-coffee ganache over it. Top with 1/4 cup tiramisu. Dust with cocoa powder and garnish with a ladyfinger.