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.
Photo: Chocolate Tiramisu Recipe

















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By ivyrain22
Indianapolis, IN
on February 18, 2013
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I didn't realize how different from the traditional tiramisu this recipe. The zabaglione was very sweet and rich by itself and I used 1/2 dark chocolate and 1/2 bittersweet. I cooled both the melted chocolate and cream mixture and the whipped egg mixture before mixing the two together. I had to whip the zabaglione for about 10 minutes before it was thick enough. I had the opposite problem with my ladyfingers as they were not soft enough probably because I did just "dip" them in espresso. If you dip them, there's no way you'd need more than 2/3 cup of espresso. The other reason the ladyfingers did not soften like you'd expect was that there wasn't enough filling even after mixing the zabaglione with the mascarpone and whipped cream (and I used all 8oz of mascarpone. I also let it sit overnight so the flavors could incorporate better. Next time, I think I'm going to try Ina's tiramisu recipe despite the raw eggs and see if it's closer to the traditional flavors.
By 1ldailey
longmont, CO
on January 21, 2013
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Just cant seem to get the mascarpone to blend well with the whipped cream! Anyone have a suggestion? I made my own chiffon cake...in 2 rounds and split them..so good! Cant imagine using store bought cookies for such an incredible dessert! I would just like a smoother filling and topping. Thanks
By ctweed_1436770
Pasadena, CA
on January 13, 2013
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Came out as one of the best desserts I've ever made!
Changes to recipe given: Used dark chocolate, chocolate chips for not only melting with the cream, which gave a richer flavor, but also chopped them as "shavings" for the topping.
Also, my grocery didn't have lady fingers so I used Vanilla Wafers.
Everyone at the party I took it to raved about it!
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