Quick & Easy Tiramisu Cups

Melt Semi-Sweet Dark Chocolate (115 g) with the Vegetable Shortening (1/2 tsp) in a heatproof bowl set over a pan of simmering water, stirring occasionally.

Pour the melted chocolate onto an 11x17-inch rimmed baking sheet. Smooth with an offset spatula. Refrigerate until chocolate is set but not brittle, about 10 minutes.

Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature for 1-2 minutes before trying again. If too soft, refrigerate briefly.

Break each curl into 1-inch pieces.

In a large bowl, combine Mascarpone Cheese (225 g), Whipping Cream (240 mL), Powdered Confectioners Sugar (3 Tbsp), and Vanilla Extract (1 tsp). Beat with an electric mixer on medium to high speed just until soft peaks form.

Gently fold in Chocolate Liqueur (80 mL).

Divide half of the Ladyfingers (85 g) among six 6-ounce glasses. Drizzle with half of the Espresso (180 mL). Top with half of the mascarpone mixture and half of the chocolate. Repeat layers.

Cover and chill for 1-24 hours before serving.