Chocolate Tiramisu
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
63
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Place the mascarpone cheese in a large bowl and set aside
3
With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form
4
Fold the whipped cream into the mascarpone
5
Then fold in the chilled Chocolate Zabaglione
6
Cover and refrigerate
7
Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended
8
Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides
9
Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan
10
Spoon 1/3 of the mascarpone mixture over the cookies to cover
11
Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times
12
Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu
13
Press lightly to compact slightly (the last layer will extend above the pan sides)
14
Cover the tiramisu with plastic and refrigerate at least 6 hours
15
Unwrap the plastic from atop the tiramisu
16
Invert the tiramisu onto a platter
17
Remove the plastic
18
Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top
19
2 tablespoons whipping cream, or heavy cream 1/4 cup semisweet chocolate chips 4 large egg yolks 1/3 cup sugar 1/4 cup dry Marsala Pinch salt Add cream and chocolate to a heavy small saucepan
20
Cook over medium heat, stirring often, until the chocolate chips are melted and smooth
21
Set aside and keep warm
22
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended
23
Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water
24
Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes
25
Remove from the heat
26
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture
27
Cover and refrigerate to chill completely