Give a pan a little heat and add 200 ml of double cream. As cream heats up, add 100 g of smashed chocolate. Let it melt and add a pinch of salt.
Take sponge fingers so they could cover the form of the tiramisu. Prepare 150 ml of lightly sweetened good quality coffee and pour it over the sponge fingers.
Next, pour chocolate sauce over the sponge fingers and gently spread it.
Take 150 g of mascarpone cheese and plate it into a food processor. Then, add 500 g of ricotta cheese along with 3 tablespoons of honey. Next, add 1 teaspoon of vanilla paste. Give that a good mix. And add this layer on the chocolate sauce and gently spread it.
Grate 50 g of chocolate and sprinkle it over your tiramisu. Finish with clementine zest on top. Place the tiramisu on the fridge for at least 1 hour.