Triple Chocolate Tiramisu
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 702
- Total Fat
- 48
- Saturated Fat
- 27
- Carbohydrates
- 56
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 10
- Cholesterol
- 278
- Sodium
- 283
- Total: 5 hr 45 min (includes cooling, chilling and freezing times)
- Active: 45 min
Ingredients
5 large egg yolks
1/2 cup sugar
3/4 cup Marsala wine
1 cup white chocolate chips
1 pound mascarpone cheese, softened at room temperature
1 cup heavy (whipping) cream
1 1/2 cups brewed espresso or very strong coffee, cooled
1 tablespoon vanilla
One 7-ounce package savoiardi or ladyfingers
2 cups halved strawberries
1 square semisweet chocolate, for grating
Chocolate Curls, recipe follows, for topping
Chocolate Curls:
3 ounces semisweet chocolate
1 tablespoon vegetable shortening
Directions
- In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have ready 2 mixing bowls that will fit over the top of the pan but not sink all the way in.
- Put the egg yolks in one of the mixing bowls off heat. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Slowly add 1/2 cup of the Marsala wine and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
- Put the white chocolate in the second bowl and melt over the pan of water. Set aside to cool.
- Put the mascarpone in a bowl and stir until smooth. Pour in the cooled white chocolate and mix to combine.
- Combine the cream and remaining 1/4 cup sugar in a mixer and whip until not quite stiff. Add the mascarpone-white chocolate mixture and chilled egg yolk mixture to the bowl of whipped cream and fold gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Put the brewed espresso, vanilla and remaining 1/4 cup Marsala in a bowl or measuring cup. Arrange about a third of the ladyfingers in a single layer in a 9-by-13-inch pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold cream mixture on top and spread it into a layer. Make a layer of one-third of the halved strawberries and grate over some semisweet chocolate. Repeat the layers 2 more times.
- Cover and refrigerate for a few hours before serving; this allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates. Top with Chocolate Curls.
Chocolate Curls:
- Put the chocolate in a microwave-safe bowl with the vegetable shortening and microwave until melted and hot, 30 to 45 seconds. Stir to combine.
- Pour the melted chocolate mixture onto the underside of a clean baking sheet and then spread it in a very thin layer with an offset spatula or knife. Put in the freezer for a few minutes.
- After a few minutes, check to see if it is set by pressing with your fingertip; it should leave the slightest mark but not a depression. Using a sharp-edged spatula, begin to scrape the chocolate from the bottom of the baking sheet--it will curl. Transfer the curls to a cold pan or plate and put in the freezer to harden. Store in the freezer in a ziptop bag until needed.
Cook’s Note
Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.