Chocolate Tiramisu : recipe

A small update : after 1 day rest it was wonderfull, but after 2 days rest is was superdelicious !
Make the Tiramisu at least one day in advance so the flavours can develop.

Ingredients
250 g mascarpone
250 g soft fresh cheese * see note
350 g best quality hazelnut spread (Nutella or equal)
4 egg yolks
4 egg whites
2 leafs of gelatine, soaked in cold water
ca. 1 + 1/2 packs boudoirs
ca. 2 cups of strong brewed coffee
cocoa powder, good quality

Preparation
Soak the boudoirs one by one in coffee and place a layer in a large, deep bowl with a flat bottom (ca. 7cm deep). Beat the egg yolks until light and fluffy. Add mascarpone, cheese and spread. Beat untill  all is well mixed. Squeeze the gelatine leaves lightly and put them in a saucepan, melt on moderate heat so the gelatine disolves. Add the melted gelatine to the cheesemixture and mix well. Beat the egg whites untill stiff and gently fold into the cheesmixture. Pour half the mixture on top of the boudoirs. Place an other layer of soaked boudoirs on top of the cheesmixture. Pour the rest over the boudoirs. Dust with a layer of cocoa powder and put in the fridge. Enjoy !

* I always use half soft fresh cheese (typical for Belgium, not to be confused with Philadelphia etc) instead of mascarpone You could replace this with kwark if you can find it, this is alsmost the same. A greek style yoghurt is also a good alternative. This will reduce the calories and will give extra freshness. If you choose to replace it with mascarpone (so use 500g mascarpone), than you can omit the gelatine.