Recipes : Chocolate Tiramisu : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Chocolate Tiramisu
Recipe courtesy Giada De Laurentiis

Ingredients
6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish

Directions
Place the mascarpone cheese in a large bowl and set aside. 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. Then fold in the chilled Chocolate Zabaglione. Cover and
refrigerate.

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

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. 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.

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.

Ingredients
Chocolate Zabaglione:

Directions
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. Cook over medium heat, stirring often, until the
chocolate chips are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over
a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the
egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the
heat.

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