Photo: Chocolate Tiramisu Recipe
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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By sandiegojohnny
San Diego
on February 04, 2012
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This is a good recipe, relatively easy, and very impressive! I've never made zabaglione before, and I was concerned because other reviewers had such a difficult time with this process. I doubled the recipe to 8 egg yolks, used a metal bowl over a pan of simmering water. Whisking by hand? Too much work! I used an electric hand mixer. Used Amaretto instead of Marsala. It took just about the four minutes recommended to thicken to the perfect consistency...you want it thick, like pudding. Worked perfectly the first time. Fold in the slightly cooled chocolate, and then refrigerate! When chilled, fold in whipped cream and room temperature mascarpone...this combo is magic! Savoiardi lady fingers are required, other spongy ladyfingers don't work...this is not optional! Savoiardi are difficult to find, I found a local Italian pasta shop, but I also found them online at Amazon (you must plan in advance.
By aastofer_13038849
Mesa
on January 16, 2012
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This is so good! I have made this twice. The first time, I beat the mascarpone as some suggested, but it got grainy, still tasted good, but texture not so great. The second time, I just made sure the mascarpone was really soft and stirred it a bit, much better result! For those of you having trouble with the egg yolks thickening in 4 minutes, I suggest that you use room temperature eggs. I put the whole eggs in hot water for about an hour before separating them and my zabaglione thickened in about 3 minutes. I used kaluha instead of marsala, since that is what I had on hand. I also added a little kaluha to the espresso mixture for dipping ladyfingers. Great recipe and very easy to make.
By krl2cook
on January 15, 2012
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After living in Europe & visiting Italy (Cortina several times this recipe is exactly what we've been looking for! American tiramisu is nothing like Italian tiramisu! Definitely buy quality ladyfingers - hard type not soft (and unless you have a gluten issue do not buy gluten free. One thing I noted on my recipe is to dip the ladyfingers to semi-soak. I dipped twice thinking it was long enough but it wasn't - or perhaps it was my gluten-free ladyfingers (only type left during the holidays.
Super delicious!! And reminds us of being back in Europe (especially Italy,.
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