Chocolate Mousse Tiramisu

Method

1. 1
   DAY 1 Making the mousse: In a large bowl, add the double cream. Whip this on high speed until you get soft peaks. Leave this aside.
2. 2
   In a separate large bowl, add the egg whites and cream of tartar. Start whipping this, then once the egg whites become foamy, start pouring in the granulated sugar while still whipping.
3. 3
   Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.
4. 4
   In a final large bowl, add the milk and dark chocolate. Heat this until melted, you can either do this in your microwave, or place the bowl on top of a pot of simmering water.
5. 5
   Add a large scoop of the whipped cream into the melted chocolate, along with the egg yolks, vanilla and salt. Whisk all this together, this mixture may become thick and lumpy, don't worry about that.
6. 6
   Now add the rest of the whipped cream and whisk this in.
7. 7
   Add half of the whipped egg whites and gently fold these in. Then add the remaining whipped egg whites and gently fold these in too.
8. 8
   Leave this aside.
9. 9
   Making the coffee: Mix together the coffee and hot water. Leave this aside for about 10 minutes just so this can cool down a little.
10. 10
    Assembling the tiramisu: Assembled mine in a dish that was around 9x13 inches. The exact size is not too important, you can assemble this in any kind of large dish.
11. 11
    Get a sponge finger and dip this in the coffee, just dip it for about 2 seconds on each side. Place this into your dish.
12. 12
    Keep repeating this until you have a layer of dipped sponge fingers in your dish.
13. 13
    Add half of the mousse on top of this. Then add another layer of the dipped sponge fingers, then the rest of the mousse.
14. 14
    Leave this in your fridge to chill and set up overnight.
15. 15
    DAY 2 Making the ganache: In a bowl, add the chocolate and cream. Heat this in your microwave for 30 seconds, then take it out and give it a stir.
16. 16
    Place it back into your microwave for 15 seconds this time, then take it out and stir again. Keep repeating this until all the chocolate has melted and you have a smooth ganache.
17. 17
    Pour this over your set mousse and spread this out. Place it back into your fridge, just for about 15-20 minutes so the ganache can set up.
18. 18
    But then after, you can dig in. Enjoy!