Annie Bell's Chocolate Mousse Tiramisu

A cheeky drop of Kahlua transforms this chocolate treat

1. 1

   For the chocolate mousse, break up chocolate, place in a bowl set over a pan containing a little simmering water, allow to gently melt, then remove from the heat and allow to cool to room temperature. Separate 6 medium eggs. Have ready 2 tbsp cooled strong black coffee (or, for a twist, substitute brandy, Cointreau or Tia Maria).
   
   Beat the egg yolks into the melted chocolate, followed by the coffee. In another large bowl, whisk the egg whites until they are stiff. Mix 2 tbsp of the whites into the chocolate mixture to loosen it, then fold in the remainder in two goes, as lightly as possible.
   
   Use for the tiramisu, left, or, if serving on its own, transfer to a serving bowl or individual glasses. If wished, dust with cocoa powder and decorate with chocolate coffee beans or chocolate buttons. Cover with clingfilm and chill for several hours, or overnight until firm.
   
   Have ready a 20cm trifle bowl at least 6cm deep or similar. Spread a couple of tablespoons of the chocolate mousse in the base of the bowl.
   
   Combine the coffee and liqueur in a small bowl. One by one, dip the sponge fingers very briefly into the coffee mixture until the sponge just starts to yield between your fingers, but without becoming sodden.
   
   Cover the base of the bowl with a single layer of fingers, smooth half of the mousse on top, then repeat with the remaining ingredients. Cover and chill for several hours or overnight. Dust with cocoa shortly before serving.