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1
Melt the chocolate in a double boiler over simmering water, and keep it warm in the double boiler.
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2
Meanwhile, whisk the cream in an electric mixer fitted with the whisk attachment until it just holds soft peaks.
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3
(Dont overwhip, because you will be whisking it again with the mascarpone, and you dont want to make butter!)
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4
Whisk the mascarpone in a separate bowl with the mixer on medium speed until smooth.
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5
Sift in the confectioners sugar and whisk until smooth.
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6
Whisk the whipped cream into the mascarpone until they are just combined.
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7
Refrigerate if not using right away.
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8
Combine the espresso and granulated sugar in a medium saucepan set over low heat.
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9
Cook until the sugar has dissolved, then stir in the coffee liqueur.
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10
Remove from heat, and stir in about two-thirds of the melted chocolate.
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11
Pour the chocolate-espresso mixture into a large shallow pan, big enough to soak half the savoiardi at one time.
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12
Add half of the savoiardi to the soaking liquid, and soak, turning to coat all sides, until almost soaked through, about 1 minute.
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13
Arrange the savoiardi in two rows in the bottom of an 9-by-13-inch (3-quart) Pyrex dish or ceramic dish to make a tight bottom layer, breaking as necessary to patch empty spaces.
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14
Drizzle with a third of the remaining warm melted chocolate.
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15
Spread half of the mascarpone in an even layer over the top of the cookies.
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16
Soak the remaining twenty-four savoiardi in the remaining soaking liquid.
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17
(You should have used up most of the soaking liquid by this point.)
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18
Arrange the soaked savoiardi on top of the mascarpone, just as you did the first layer, and drizzle with another third of the warm melted chocolate.
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19
Spread the remaining mascarpone in an even layer over top.
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20
Pour the remaining melted chocolate on top.
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21
Use a toothpick or paring knife to make lines at 2-inch intervals connecting the long sides of the pan.
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22
Now make perpendicular lines through the chocolate to create a crosshatch pattern.
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23
Chill the tiramisu at least 4 hours or up to overnight before cutting into squares to serve.
