[tralfaz]

It looks like you did a great job. Even though you are learning how to cook, you obviously already know how to cook. One bit of advice I heard about leaning how to cook is this: choose a dish you want to learn, and make it as often as you can stand to eat it for the next few weeks. When you are happy with the results, move on to the next one. Pretty soon you have a selection of dishes that you can make without any stress. Of course, some of us keep fiddling with them for years.

For chilled chocolate, add up to 4 tbs clarified butter per lb of chocolate. This will prevent streaks. Refrigerators are not good for pure chocolate (too cold, too damp). I've used unflavored veg oil in a pinch (only 1 tbs per lb), but butter tastes better. This will make the bowls easier to eat with a fork, but also easier to break (you can make extras and store leftovers in fridge or freezer).

To temper, very gently stir chocolate when it cools to 85°-90°. You don't want bubbles. I just slowly wiggle a spoon or my fingers in the chocolate. The choc should thicken noticeably.

Tiramisu is meant to be made ahead. Isn't it just the restaurant version of zuppa inglese?