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Tra Vigne's Chocolate Tiramisu Recipe

Tra Vigne's Chocolate Tiramisu

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Average Rating:

Total Reviews: 10

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  • on September 09, 2011

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    This recipe is definately time consuming, but you will not regret making it. It is the most requested dessert in my arsenal. People talk about it all year long in anticipation of my making it for New Years Eve. It's best to spread the prep time over 2-3 days. You definately need time for the finished product to set in the fridge. This is a restaurant quality dessert. Delicious!!

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  • on May 13, 2011

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    Oh. my. goodness!!! This dessert is amazingly decadent and restaurant-worthy. It *is* time-intensive, but each part turned out exactly as the recipe explains. I broke up the work over 2 days. I made the chocolate mousse on Wednesday, made the zabaglione on Thursday morning, put the dessert together on Thursday evening, and served it on Friday evening. Two notes: making the mousse a day early did make it difficult to spread after being refrigerated for a day....I suggest letting it soften at room temp a bit before trying to spread it. Also, I halved the recipe because I had no need for so much dessert. (Half a recipe fit in a 9x9 pan. It's so rich that even half the recipe was too much for 3 of us, so I will be putting the leftovers in the freezer and hoping for the best.

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  • on November 05, 2010

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    This recipe is so time consuming! It took hours and hours 2 days in a row! Each component was very rich and delicious. I have not tasted the finish product yet, but I am sure it is decadent. I will not make this recipe again no matter how good it is, due to the time involved.

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  • on June 04, 2010

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    This is unbelievable. I have never--I mean NEVER EVER--tasted anything this good. It was uniquely creamy--had to be the zabaglione, which, if you aren't accustomed to making often, or at least making once in a while, can really make your head hurt: "Is it ready yet? Should I be stirring this for so long? Is it going to thicken up?" It was so funny! I was so afraid of cooking my zabaglione too long, and afraid of having the heat too high, that I probably cooked it too slowly, all the while whisking it...non stop! But then, when it happened, it really HAPPENED! It was ready! I could go on and on, as this was the most exquisite Tiramisu I have ever tasted in my life. And thanks to Michael Chiarello, I made it myself!

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  • on August 10, 2009

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    This is the best tiramisu I've ever had in my life, worth the prep time. However, make sure to allow enough time by making it a day ahead and letting it rest overnight in the refrigerator, covered with plastic wrap. I also made his cake from the recipe in the Tra Vigne Cookbook. (I did not cut the top off, as suggested in the recipe; I just turned it over instead, cut side up, and it worked beautifully. Everyone wanted the recipe.

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  • on October 17, 2008

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    I will only make this once maybe twice a year because it is too amazing to indulge in frequently - very much worth the effort.

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  • on July 17, 2007

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    This food is mouth watering and tasty.

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  • on February 19, 2007

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    although it was not easy to make, it was worth all the trouble. I made it for Xmas in El Salvador, and everyone loved it. My thanks to Michelle...

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  • on October 18, 2006

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    I couldn't tell you how many Tiramisu recipes that I have made from cookbooks and the Internet. None were the kind I was seeking until this recipe. I made a homemade 9 X 13" cake and sliced it horizontally in half. The cake had 1/2 teaspoon of cinnamon in it which I believe really added to the recipe. I did not use rum but used Amaretto -- not more than 1/4 cup. I like to use grated bittersweet chocolate on top, not cocoa. Anyway, this was heavenly and I so thank you for the recipe MC!

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  • on April 08, 2006

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    Not as easy as I was hoping, but SO worth the effort. It was a major hit, it pleased every palatte at the table and everyone asked for the recipe!!

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