Steps

1. In a heatproof container, combine 2g instant coffee and 1.5 tbsp water. Microwave on 600W for 20 seconds. Once dissolved, mix well and let cool. Recommended to make it strong. No heating needed if using hot water.
   🕒 01:44
2. If your 100g cream cheese is hard from the refrigerator, place it in a heatproof bowl and microwave on 600W for 20 seconds. Mash until smooth with a rubber spatula. If still hard, microwave for an additional 10 seconds. Using cream cheese at room temperature does not require microwaving.
   🕒 02:25
3. Add 30g granulated sugar to the softened cream cheese and mix well until no lumps remain and it's smooth.
   🕒 03:05
4. In a separate bowl, add 100ml heavy cream and 30g granulated sugar. Whip with a whisk while placing the bowl in an ice bath until stiff peaks form (about 80% whipped).
   🕒 03:23
5. Add half of the whipped cream to the cream cheese bowl and gently fold. Add the remaining whipped cream and mix until everything is combined.
   🕒 03:52
6. Transfer the mixed tiramisu cream into a piping bag. It's okay to use a spoon to fill the container if you don't have a piping bag.
   🕒 04:14
7. Prepare your serving containers. Dip the 45g biscuits in the cooled coffee mixture for about 10-15 seconds and arrange them at the bottom of the container. Be careful not to soak the biscuits for too long, or they will become too soft. Adjust the amount of biscuits according to the container size.
   🕒 04:45
8. Cut the tip of the piping bag and pipe the tiramisu cream over the biscuits until the container is about half full. Smooth the surface.
   🕒 05:26
9. Dip the remaining biscuits in the coffee mixture and layer them on top of the tiramisu cream. Then, pipe the remaining tiramisu cream on top, leaving some space for the chocolate. Smooth the surface. Leave space for the chocolate topping.
   🕒 05:40
10. Place the prepared tiramisu in a tray, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
    🕒 06:41
11. Finely break 50g chocolate into a heatproof bowl and microwave on 600W for 1 minute. Once melted, mix well. If there are still lumps, microwave for an additional 20 seconds on 600W and stir until melted. It's also fine to melt over a double boiler. Using a stainless steel bowl with good heat conductivity is recommended.
    🕒 06:52
12. Pour the melted chocolate over the chilled tiramisu and tilt the container to spread it evenly.
    🕒 07:58
13. Place the chocolate-covered tiramisu in a tray, loosely cover with plastic wrap, and chill in the refrigerator for 20-30 minutes to set.
    🕒 08:40
14. Once the chocolate has hardened, dust with cocoa powder (to taste) for finishing.
    🕒 09:26