TO MAKE BOTH PAN AND PARFAIT TIRAMISU

Cup of Yum
1. Make Italian Chocolate Pastry Cream early in the morning and let it sit in the fridge for at least 2 hours. Remove it from the fridge and give it a whisk or use an electric mixer to bring back the creaminess, then gently fold in a little mascarpone at a time until smooth. If the mixture is too thick then add a small amount of fresh cream.  
2. If making a layer with whipped cream then whip the cream until stiff peaks form.
3. Place the coffee or chocolate milk in a shallow dish.

FOR PAN CHOCOLATE TIRAMISU

1. In a baking dish approximately 8x6 inches (21x16cm) place lady fingers that have been dipped but not soaked in the coffee in a single row, Top with some pastry cream, the amount depends on if you want two or three layers. So use either half or one third.
2. If you want it even richer, then add a layer of whipped cream on top of the pastry cream. Cover the pan with plastic wrap and refrigerate for at least 3-4 hours or even better over night. Top with chocolate shavings or dust with cocoa powder before serving. Enjoy!

FOR CHOCOLATE TIRAMISU PARFAIT

1. To make a Tiramisu parfait, repeat as above for the pastry cream and mascarpone. Whip the cream until stiff peaks appear.
2. Use four medium sized glasses, on the bottom of every glass spoon some pastry cream, then a dipped halved lady finger cookie, top with some whipped cream, continue with the layers, pastry cream, dipped lady finger and whipped cream.
3. Cover the glasses with plastic wrap and refrigerate for at least 3-4 hours or even overnight. Garnish with chocolate shavings or dust with unsweetened cocoa powder before serving.