Piraline tiramisu

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Preparation steps

First, brew one cup of strong coffee and let it cool well.
Put water in a medium-sized pot and let it boil. Put another slightly smaller one over this pot, but be careful not to touch the water, and put milk chocolate torn into small pieces and two teaspoons of oil in it, reduce the heat to a minimum and melt the chocolate, stirring constantly. Coat the bottom of the molds and place in the refrigerator for 10 minutes to compress.
Take the mold out of the fridge and coat it once more, making sure to put the chocolate especially where it didn't stick well the first time and put it back in the fridge for 10 minutes. Keep the chocolate steamed so that it does not harden.
For the filling, soak the biscuits very briefly in the coffee to which you have added a teaspoon of sugar and a teaspoon of marsala, cognac or rum. Mix the ricotta well, then add a teaspoon of powdered sugar and half a teaspoon of cocoa and mix everything well again. Lightly mix the biscuits into the ricotta mixture. Remove the mold from the refrigerator and fillet the pralines. Press everything well, making sure to fill all the corners. Coat the last layer of chocolate on top by making the bottom of the praline, remove the excess and put it back in the fridge for another half an hour. Carefully squeeze the praline out of the mold and trim the edges if they are not precise. Keep them in the refrigerator.
This amount is for 16 pralines.

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