Chocolate Tiramisu

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Chocolate

Rated: 5 stars out of 5Rate itRead users' reviews (112)

RECIPE
COMMENTS & REVIEWS(112)

Cook Time:
6 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 30 min
Inactive Prep: 8 hr 0 min
Cook: 6 min
Total:: 8 hr 36 min

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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.

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 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.

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Comments & Reviews

recipe Chocolate Tiramisu
Patty Roseville, MN 02-07-2010
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Just made this!
Rated: 5 stars out of 5

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 insteadRead more
recipe Chocolate Tiramisu
Iza Franklin Park, IL 02-03-2010
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LillyKa
Rated: 5 stars out of 5

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 Read more
recipe Chocolate Tiramisu
Lenore Sherrills Ford, NC 01-29-2010
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Beautiful Presentation; Truly Delicious
Rated: 5 stars out of 5

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.Read more
recipe Chocolate Tiramisu
mindy boca raton, FL 01-07-2010
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The best ever
Rated: 5 stars out of 5

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. Read more
recipe Chocolate Tiramisu
Sarah Oxnard, CA 01-07-2010
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Revision
Rated: 5 stars out of 5

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!! 3)ONLY 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!!Read more
recipe Chocolate Tiramisu
Sarah Oxnard, CA 01-04-2010
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A tip for the Chocolate Zabaglione
Rated: 5 stars out of 5

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!!!Read more