Description
This exquisite Chocolate Tiramisu recipe is a decadent twist on the classic Italian dessert, blending rich semi-sweet chocolate with creamy mascarpone and delicate coffee-soaked savoiardi cookies. Perfect for gatherings or a special treat, it combines layers of chocolate mascarpone cream and coffee-dipped ladyfingers, finished with cocoa powder and shaved chocolate for an indulgent finish.
Ingredients
For the Coffee Mixture
- 1 ½ cups (360 mls) strong coffee (more if needed)
- 3 tablespoons white granulated sugar
For the Zabaglione and Cream
- 4 egg yolks (at room temperature)
- ½ cup (100 grams) granulated white sugar
- ¼ cup (60 mls) vin santo liqueur
- 2 cups (450 grams or 16 ounces) mascarpone cheese
- 6 ounces (180 grams) semi-sweet chocolate (melted and cooled)
- 1 cup (240 mls) heavy cream (at least 36% fat)
For Assembly
- 30 savoiardi cookies (10½ ounces/300 grams, approximately enough for two layers)
- 1 tablespoon unsweetened cocoa powder
- Shaved chocolate to decorate
Instructions
- Prepare Coffee Mixture: Pour hot strong coffee into a shallow dish, add 3 tablespoons white granulated sugar, and stir until completely dissolved. Set aside to cool.
- Make Zabaglione: In a heatproof bowl or double boiler top, combine 4 egg yolks, ½ cup granulated sugar, and ¼ cup vin santo liqueur. Whisk lightly until mixed.
- Cook Zabaglione: Place the bowl over simmering water and whisk continuously for about 10 minutes until the mixture thickens and turns pale and creamy. Avoid overheating to prevent curdling by removing from heat if needed.
- Cool Zabaglione: Immediately cool the zabaglione by placing the bowl into a larger bowl filled with ice water, stirring gently until it reaches room temperature. Set aside.
- Prepare Mascarpone: In a large bowl, stir mascarpone cheese gently to loosen its texture.
- Combine Zabaglione and Chocolate: Fold the cooled zabaglione into the mascarpone, followed by the melted cooled semi-sweet chocolate, mixing carefully.
- Whip Cream: In another bowl, whisk the heavy cream until firm peaks form.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mascarpone mixture until fully combined, creating a smooth chocolate mascarpone cream.
- Dip Savoiardi Cookies: Quickly dip half of the savoiardi cookies one by one into the cooled coffee mixture, ensuring they are briefly soaked to avoid falling apart.
- First Layer Assembly: Arrange the dipped savoiardi cookies evenly in a 9 x 13-inch (22.5 x 33 cm) pan.
- Add Mascarpone Filling: Spread half of the chocolate mascarpone cream evenly over the first layer of cookies.
- Add Second Layer: Repeat the dipping process with the remaining savoiardi cookies and lay them as a second layer on top.
- Top with Remaining Cream: Spread the remaining mascarpone cream over the second savoiardi layer evenly.
- Decorate and Chill: Sift 1 tablespoon of unsweetened cocoa powder over the top and scatter shaved chocolate decorations. Refrigerate the tiramisu for at least 6 hours to set before serving.
Notes
- Note 1: Use hot, freshly brewed strong coffee for the best flavor. More coffee can be prepared as needed for dipping.
- Note 2: Vin santo liqueur adds authentic flavor; if unavailable, a sweet dessert wine or Marsala can be substituted.
- Note 3: Savoiardi cookies are traditional Italian ladyfingers; ensure they are fresh and firm for dipping.
- Do not over-soak the savoiardi cookies in coffee to prevent sogginess and disintegration.
- Cooling the zabaglione quickly is crucial to avoid overcooking and curdling the eggs.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
