For the Fudge Sauce:
30g dark chocolate, chopped
20g cocoa powder
25g white sugar
55g heavy cream
For the Tiramisu:
1 tsp vanilla extract
200ml whipping cream
4 tbsp icing sugar
16 sponge fingers
50g dark chocolate
200ml chocolate milk
100g of your fudge sauce
Cocoa powder to dust
Pyrex or baking dish
To make the Fudge Sauce:
In a pot, bring the glucose, salt, sugar, cream and cocoa powder to a boil while whisking to ensure it is lump free.
Once it comes to a boil, remove from the heat and add the chocolate. Whisk well until smooth and glossy, then set aside to cool.
To make the Tiramisu:
In a mixing bowl, whisk the mascarpone with the vanilla extract/essence and 100g of your fudge sauce.
In another bowl, whisk 150ml of cream and icing sugar to make whipped cream.
Fold the whipped cream into the mascarpone mix.
Dip the sponge fingers briefly in the chocolate milk, and set aside.
In a pot, bring the rest of the cream to a boil over medium heat. Add the chocolate, and mix till smooth. Set aside.
Line your dish with the sponge fingers, breaking them in half if they need to fit. Spoon a thin layer of the chocolate sauce over the fingers and then a layer of the chocolate filling. Repeat until you reach the top of your container.
Let it set in the fridge for 20 minutes.
Remove from the fridge. If you have any of your chocolate bar left, grate some over the top. Finally, dust with sifted cocoa powder. Spoon out and enjoy!