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Chocolate Tiramisu Recipe

Chocolate Tiramisu

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Average Rating:

Total Reviews: 151

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  • on February 07, 2010

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    I have to make this for a party next week so did a "test run" today. This is a great recipe and you can follow the recipe EXACTLY (not with adjustments as provided by other reviewers with just a few tips:
    ~ When it asks you to whisk the zabaglione, you can use the balloon whisk attachment on your mixer (hand mixer or stand mixer - on a moderate-low speed, you will only need to whisk for 4-5 minutes and your arm doesn't get tired!
    ~ Definitely let the marscapone come to room temp, and I recommend whipping it before adding anything to it, so all lumps are out
    ~ Instead of dipping your ladyfingers into the coffee (where even the crispy ladyfingers break easily, simply line them up in the pan "dry" and then use a baster to soak them in coffee
    ~ I talked to a barrista at Starbucks about cooking with espresso; she recommended against it (said it gets too bitter if you don't use it right away and said to use a strong coffee instead

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  • on February 03, 2010

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    It's EASSY to make. Won't get too soggy. It is light, and really delicious! It is a real BOMB if you want to show off ; People will think you had spend hours making it, while in fact it takes 10 min!!! The first time i made it was gone instantly :D

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  • on January 29, 2010

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    I have made this twice now, with excellent results. The way this recipe reads to me, 32 cookies are necessary (8 cookies first, covered with 1/3 of the cream mixture; repeat this two more times; then 8 more cookies on top. I added 1/4 cup of coffee liqueur to the espresso the second time I made it, but it was great either way.

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  • on January 07, 2010

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    This was made as our dessert for Christmas eve after the feast of the seven fishes. My son who's quite accomplished in the kichen stated the best he has ever tasted. The custard took a bit longer to thicken but other than that perfection. I have my parents coming in next week and am doubling the recipe.

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  • on January 07, 2010

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    I reviewed this on the 4th with my tip for making the chocolate Zabaglione, but I made this last night and I wanted to share the much needed revision to this recipe in order to make it set right.

    Chocolate Zabaglione:

    Ingredients:
    3 TBS whipping cream
    1 1/2 bars of LINDT Milk chocolate (3.5 oz each
    1/4 cup Amaretto liqeuor, seperate out 2 TBS
    5 egg yolks
    1/4 cup granulated sugar

    Directions:
    1 In a small sauce pan, combine the heavy cream, chocolate and all but 2 TBS of the Amaretto. Melt over medium-low heat until your chocolate is smooth. Remove from heat and stick in the fridge to COOL COMPLETELY!! (this will also thicken

    2 Using your double boiler, boil some water. In the top of the double boiler, combine your egg yolks, sugar and 2 TBS of Amaretto, whisk well to incorporate the sugar. When your water is boiling place the egg yolk mixture atop the boiler and whisk constantly to prevent crystialization of your sugar. Cook until the mixture registers 140 F on your candy thermometer. (This will be nice and thick by the time it is done cooking. Remove from heat and stick in the fridge to COOL COMPLETELY!!

    3ONLY when both the chocolate mixture and the egg mixture have COMPLETELY COOLED do you fold them together! Absolutely DO NOT do so before hand or you will end up with a thin sauce due to your chocolate melting. Put the Chocolate Zabaglione in the fridge to thicken while you make the espresso, whip your Mascarpone and whipped cream. (I used BelGioso because it is very soft and does not require mixing with heavy cream

    Also, you don't need to add the 1/8 cup of sugar to your espresso because the Zabaglione turnns out really sweet. Just nix it all together!

    I hope this helps everyone who plans on making this recipe and those of you who want to try it again in the hopes of being able to not have a thin mess of chocolate on your hands!!

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  • on January 04, 2010

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    I haven't made this yet, BUT I will be making it in just a couple of days for my birthday!! I just wanted to give everyone a helpful tip for whipping the Chocolate Zabaglione so it doesn't turn into a runny mess for you.

    It is VERY VERY important to cool your chocolate completely before folding into the egg mixture!! ONLY cook the egg yolk mixture over boiling water until it registers 140 degrees F... if you happen to over cook any of the egg yolks, just strain it through a mesh sieve before conitinuing on to the next step. After it registers 140 F, remove from heat and switch to an electric hand mixer to continue whipping on LOW speed until it is COOL and thick (If it is warm it will melt your chocolate and make it thin. Gently fold in your COOLED chocolate.

    Hope this helps!! I can't wait to make this!!!

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  • on January 01, 2010

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    This dish was easy quick and worth the effort. I served to my friends at a New Years even party and this dish was the hit. I have tried several other recipes over the years and this one was perfect. The right consistency, not too runny and holds its form perfetly.

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  • on December 21, 2009

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    Awesome dessert! Everyone loved it! I didn't try it because I don't like sweets but everyone I made it for loved it! I would definitely recommend this dessert if you are still looking for something Italian. A few tips, you do have to whisk the chocolate zabaglione for more than 4 minutes, it took me like 20 minutes to get it to a good consistency (I used a small bowl and pot of boiling water. And you can put it in the freezer once it's done to cool it faster. Same goes for the tiramisu, you don't need to refrigerate for 6 hours just put it on the freezer until it's cold. As for the whipping cream (whipping cream plus sugar - I used powder sugar to make the whip, most of you might know this but I didn't, make sure you make the whip right before you are about to use it because it you let it stand it will sweat and turn into a buttery texture... and of course you'll have to do it again! But I learned something new : Another tiny change I made was adding a teaspoon of vanilla extract to the finished mixture. And I used Cuban coffee instead of espresso, I think it's about the same thing. Oh, and it did take 32 ladyfingers not 24 : Again this is a great dessert, like all the other reviews say! Ready to impress!

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  • on December 19, 2009

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    This tasted really good, but there are some tips that I would like to share. You definitely need to whisk the zabaglione for at least 15 minutes. I had to make it twice, as the first time i only whisked for about 7 minutes and i could tell there was something not right about the consistency. The number of lady fingers is 32, not 24. Also, it really does help to let the mascarpone come to room temp. before folding the whipped cream into it. The recipe calls for 2 1/2 cups of espresso, but you probably really only need 1 cup. I bought espresso from a coffee shop and spent $10 (i dont have an espresso maker and I ended up not using all of it. Another helpful tip would be to dip the lady fingers fast as they do soak up a lot of the espresso and will fall apart if they are too wet. Good luck!

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  • on October 28, 2009

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    This is a superb dessert recipe that hits the spot but at the same time still tastes very light . I was a little doubtful when i saw the time for this recipe but it really didnt take too much time at all except for the zabaglione which i made the previous night. ( I thought the recipe would take longer. Made according to the recipe except for the mascarpone , my container was 8oz and i didnt feel like saving the 2 oz for later, I just added just a little bit more sugar to compensate for the extra cheese and i used 27 lady fingers ( guess my pan was biggger?
    SO DELICIOUSSSSS!!!! BEFORE I KNEW IT I HAD ATE HALF!!!!! THIS IS A GOTTA MAKE RECIPE , JUST TRY IT YOU WONT BE SORRY !

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