Chocolate Tiramisu

23 Dec

Tiramisu Slice

So what do you do with a few dozen fresh-baked ladyfinger cookies burning a hole in your pantry? You make creamy Chocolate Tiramisu, that’s what.

Tiramisu. Chocolate. Tiramisu + Chocolate.


Tiramisu on a Plate

Two of my favorite things. Combined into one amazingly, amazing dessert. Not for the Italian purists, perhaps. But definitely for chocolate fiends or those interested in a fun twist on the classic dessert.

Let me walk you through it.

Chocolate Tiramisu

Prep Time: 45 minutes | Fridge Time: 6 hours
Makes 9 x 5 loaf pan | Adapted from Food Network

2 tbsp Whipping Cream
1/4 cup Chopped Chocolate or Chocolate Chips
4 large Egg Yolks
1/3 cup White Sugar
1/4 cup Dry Marsala Wine
Pinch of Salt

The Rest of It!
6 oz Mascarpone Cheese
2/3 cup Whipping Cream
1/2 cup White Sugar
2 1/2 cups Espresso Coffee (fresh is best but instant works, too)
24 Ladyfinger Cookies (Bake your own here!)
Garnish with Unsweetened Cocoa Powder
Garnish with Chocolate Shavings

Part 1: Zabaglione Preparation

First, we need to make a zabaglione. Pronounced Zab-aye-ohn, it’s a rich egg custard made on the stove.

Combine egg yolks, sugar, marsala and salt in a glass bowl (or the top bowl of your double boiler).  Whisk until fully mixed. Put bowl over a saucepan of simmering water, without letting the bottom of the bowl touch the water. Whisk the egg mixture until thick and creamy, and the mixture forms ribbons when dropped from the whisk back into the mixture. Remove from heat.

Tiramisu Zabaione

In a separate saucepan, combine chocolate and whipping cream. Cook on medium heat, stirring until smooth. Set aside and keep warm.

Tiramisu - Melted Chocolate

Fold the melted chocolate into the egg custard mixture. Cover and refrigerate until cold.

Chocolate Zabaglione

Part 2: Compiling the Tiramisu

Place mascarpone cheese in a large bowl. [You'll want it near room temp to ensure smoothness.]

Mascarpone and Cream

In a separate bowl, beat cream and 1/4 cup sugar in a medium bowl to soft peaks. Fold the whipped cream into the mascarpone. Then fold in the chilled chocolate zabaglione mixture. Cover and refrigerate.

Mascarpone Mixture

Mix it thoroughly – I just liked the marbling in this photo.

While the chocolate mixture is chilling, brew some fresh espresso (or reconstitute it, if using instant). Whisk the espresso with 1/4 of sugar until combined.

Line your loaf pan with plastic wrap, letting the wrap extend past the edges. [The purpose is to help you turn out the Tiramisu in one large log. Much easier & more elegant than cutting it out of the pan!]

Tiramisu Pan and Espresso

Place some of the espresso mixture into a shallow bowl or tray. Dip ladyfinger cookies one at a time to line the bottom of the pan. You want the cookies to be soaked but still have structure.

Spoon 1/3 of the mascarpone mixture on top of the cookies and spread to cover evenly. Sprinkle layer with cocoa powder.

Dip the next eight (8) cookies. Spoon another 1/3 of the mascarpone. Dust with cocoa powder. Repeat until all cookies and mascarpone have been used. If necessary, press the final layer slightly to help it fit in the pan. Cover with plastic wrap and refrigerate for at least six (6) hours.

Chocolate Tiramisu Layers

When the Chocolate Tiramisu is chilled, unwrap it and invert it onto a serving plate. Take off the plastic wrap. Sift cocoa over the dish and grate/peel chocolate shavings over the top of the dish (to taste).

Tiramisu Dessert

So. darn. good.

- Beth

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