Choose your vessel depending on how thick you like your layers of cream to be. I decided on a large tray, keeping the servings of dairy to a minimum per slice. What you choose is up to you, but you might have extra savoiardi leftover if you go for super thick cream layers.
Quickly dunk each savoiardi in the coffee liquor mixture. The crunchier the savoiardi, the longer you can leave it to dunk.
Arrange the dunked savoiardi in the bottom of your baking dish, covering all bases but not double layering. Continue until the base is covered. It’s ok if there are little gaps, because the mixture firms up amazingly and it will be easy to scoop out regardless.
Follow the savoiardi with half the cream mixture. It’s more important to completely cover the top of the tiramisu (for aesthetics, anyway) so make sure you save enough for that.
Top the cream layer with a really generous grating of dark chocolate. I use a microplane, and I keep going until I can no longer see any cream peaking through. I think this chocolate layer makes the difference between an OK tiramisu and an amazing one.
Repeat the savoiardi layer, using up all the rest of the coffee mixture. In my tests, the liquid proved exactly the right amount for the savoiardi, but if you have some leftover, drizzle it over the savoiardi layer. If you don’t have enough, whip up a little more – nobody wants a tiramisu without the coffee or the booze. That’s basically a weird scone.
Finally, top the tiramisu with the final layer of cream. Spread the cream really carefully – the tops of the savoiardi are delicate, and you can easily end up with cream full of crumbs. I like to dollop the cream evenly across the tiramisu, and then use a small, nimble knife or spoon to gently spread it around. Continue spread until the entire top of the tiramisu is covered.
Finish the tiramisu with a super generous grating of the dark chocolate. I use the entire 50g (between both layers.)
Tiramisu is best served the next day, when the flavours have had a chance to meld and the cream has set nicely. This one keeps covered in the fridge for a few days, if you can restrain yourself for that long.