Start by preparing the chocolate ganache. Chop the dark chocolate into small pieces, around 1 cm. Pour the heavy cream into a small pot and bring it to a boil over small/medium heat. Add a pinch of salt and chopped dark chocolate and stir until the chocolate melts and the ganache is smooth and thick. Remove from the heat and put aside. Let it cool down for 5-10 min.
Mix a strong coffee and liquor in a container with a flat bottom. Prepare a dish you want to use for tiramisu, dip each ladyfinger in the mixture, and place it next to each other creating a first layer of the dessert.
Cover the ladyfingers with half of the chocolate ganache and spread it evenly using a spatula. Then, add some raspberries on top.
Mix the mascarpone and ricotta cheese, vanilla extract, and sieved powdered sugar until smooth and creamy. Spread half of this mixture on top of the chocolate ganache and raspberries.
Repeat the same process to create a second layer of tiramisu. Place coffee-dipped ladyfingers on top of the mascarpone and ricotta layer, follow with chocolate ganache and some more raspberries, if you wish to, and finish it up with the final layer of cheese mixture.
Place in the fridge for at least 4 hours to set. Cover with unsweetened cocoa powder just before serving.
You can keep this delicious dessert for up to 2 days in the fridge. You can also freeze it, and defrost it overnight in the fridge.
