Matilde's Tiramisu with chocolate sauce recipe

To make the mascarpone cream
In a bowl, beat the egg whites until it forms stiff peaks. Set aside.

In separate bowl, beat the egg yolks and sugar until creamy and pale yellow in color.  Add the Mascarpone cheese to the egg yolk mixture and beat until smooth. Fold in the egg whites.

Tiramisu assembly
Dip half of the ladyfingers in the coffee, one at a time, and lay them in a serving dish, flat side down, to make a layer. Spread half of the cheese mixture over the ladyfingers and smooth using a spatula.

Repeat the above steps to make the second layer of the Tiramisu cake.

Mix the cocoa and powdered sugar together, and sift over the top of the cake. Cover with plastic wrap and refrigerate for at least 2 hours.

To make the chocolate sauce
In a double boiler or in a cup over a water bath, melt the butter and mix with the cocoa powder. When the mixture is completely melted and smooth, mix in the sugar and keep stirring until smooth. Add the milk, and keep stirring until creamy (keep stirring until all chocolate bits have dissolved). Add the golden syrup and stir. Taste and adjust with more syrup, if desired.

Let the chocolate sauce cool and stir in the vanilla.

Serve the Tiramisu cake with the chocolate syrup on the side.