In a bowl, combine the espresso or brewed coffee and 1 tablespoon of sugar. Mix well until the sugar is dissolved. Allow the coffee to cool completely.

In a separate large mixing bowl, beat together the milk, heavy cream, powdered sugar, vanilla extract, and the vanilla pudding mix. Start the mixer on low to combine all the ingredients. Slowly increase the speed and beat until medium peaks form. Be careful not to overbeat or the mixture will curdle. This will be the creamy pudding filling.

Dip each ladyfinger into the cooled coffee mixture for a couple of seconds, making sure not to soak them too long, as they can become too soggy. Place them in an 8x8-inch serving dish to form a bottom layer.

Spread half of the prepared pudding filling over the ladyfingers in the dish, creating a smooth layer.

Add another layer of dipped ladyfingers on top of the filling, followed by the remaining half of the pudding filling. Smooth the top layer. Refrigerate for at least 2 hours or overnight before adding the ganache.

Add the chocolate chips or chopped chocolate to the hot cream and let it sit for 5 minutes without stirring. This will allow the chocolate to melt in the hot cream.

After 5 minutes, whisk the chocolate and cream mixture until it becomes smooth and glossy.

Pour the prepared chocolate ganache evenly over the chilled tiramisu.

Refrigerate for at least 30 minutes or until the chocolate ganache has set.

Once the tiramisu has set, slice and it's ready to be served.