Chocolate Tiramisu

The week before Easter I was browsing through Sprouts (just opened on Hulen) and came across a huge island display of ladyfingers.  I’ve seen them used before in lots of different desserts, but of course the most popular is Tiramisu.  So, I thought this would be the perfect opportunity to try to make it … you know, family gatherings are always a great time to try something new .. they have to love you no matter what.

As it turns out, this dessert was amazing.  Chocolate and espresso, I mean .. c’mon.  This is one of Giada‘s recipes.  It’s not as pretty as most of the Tiramisu I’ve seen in restaurants, because the chocolate blends in with the ladyfingers.  Don’t get me wrong, it’s still pretty – especially with some choice fruit on top, maybe a dollop of extra whipped cream – and it’s absolutely delicious.  Just make sure to eat it within a couple of days .. soggy ladyfingers are not near as appetizing.

:: You will need ::

for the Chocolate Zabaglione:

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 of salt

for the layers:

6 ounces container mascarpone cheese

2/3 cup whipping cream

1/2 cup sugar

2 1/2 cups espresso coffee (or really strong coffee), warmed

24 crisp ladyfinger cookies (recommended: Savoiardi)

Unsweetened cocoa powder, for garnish

Dark chocolate shavings

:: Let’s get going ::

(1)  Start with the Zabaglione .. Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.

(2)  Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended.

(3)  Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Yes, this bowl is ridiculously too big to set on top of that tiny pot … but I did it anyway. If not for the sake of convenience, at least for an amusing picture. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

(4)  Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

(5)  Now on to the filling .. Place the mascarpone cheese in a large bowl and set aside.

(6)  With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone.

(7)  Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.

(8)  Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.

(10) Line a a dish or loaf pan of your choice with plastic wrap,allowing the plastic to extend over the sides.

(11)  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.

(12)  Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. 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). Cover the tiramisu with plastic and refrigerate at least 6 hours.

(14)  Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.  In our case, I didn’t have extra chocolate to shave on top, so I opted for some fresh fruit.


One Comment to “Chocolate Tiramisu”

  1. Yummy! It not only looks beautiful but looks delicious too!!

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