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1
To make the dark chocolate mousse, melt the 6 ounces chocolate and the butter in the top of a double boiler over, but not touching, barely simmering water.
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2
Heat and stir until the chocolate is melted and smooth.
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3
Set aside until it is near room temperature but still fluid.
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4
Whip 3 egg yolks with 2 tablespoons of the sugar in a standing mixer using the whip attachment at medium speed until the mixture is pale and light, about 5 minutes.
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5
Fold in the cooled chocolate.
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6
Whip 1/4 cup of the heavy cream with the 1 tablespoon Kahlua to medium peaks.
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7
Gently fold into the chocolate mixture.
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8
In a large, clean, dry bowl, whip 2 egg whites with 2 tablespoons of the sugar until they just begin to hold a stiff peak but are not at all dry.
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9
Gently fold into the chocolate mixture.
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10
Cover with plastic wrap and refrigerate until thickened and spreadable, at least 1 hour.
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11
To make the mascarpone cream, whisk together the remaining 1/2 cup cream, 1/2 cup of the sugar, and the vanilla in a medium bowl until the sugar dissolves.
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12
Add the mascarpone, whisking until the mixture is smooth and thick.
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13
Set aside.
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14
(Refrigerate if not using immediately.)
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15
To make the coffee syrup, stir together the coffee and brandy with the remaining 1/4 cup sugar and the 1/4 cup Kahlua until the sugar is completely dissolved.
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16
To assemble the tiramisu, put 12 ladyfingers into a small (10 by 7-inch) glass or ceramic baking dish or serving dish, cutting them as needed to (mostly) cover the bottom of the dish.
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17
Use a pastry brush to soak the ladyfingers with coffee syrup, using about one third of the syrup and painting them a couple of times as the syrup absorbs into the cookies.
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18
Dollop and spread half of the mascarpone cream evenly over the ladyfingers.
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19
Top with another 12 ladyfingers and brush them generously with the syrup.
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20
Dollop and spread all of the dark chocolate mousse evenly over the ladyfingers.
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21
Top with the final 12 ladyfingers and brush them with the remaining syrup.
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22
Use a grater or sharp knife to shave about 1 ounce chocolate into small pieces.
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23
Fold the chocolate into the remaining mascarpone cream, then dollop and spread the mixture evenly over the ladyfingers to form the top layer.
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24
Lightly press a piece of waxed paper over the tiramisu, then wrap the dish with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
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25
To serve, cut the tiramisu with a sharp knife dipped in warm water and wiped with a clean towel.
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26
Carefully lift the pieces onto dessert plates with a small, flexible spatula.
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27
Top with additional chocolate shavings or sifted cocoa, if desired.
