Summer months in my kitchen turn me to desserts I don`t need an oven for. This recipe is definitely one of those.
Tiramisù is originally a combination of fluffly, creamy mascarpone filling combined with a strong coffee taste. Not many dare to switch the recipe to their own version, let alone add ingredients that “do not belong there”. And although I do understand the need to protect the beauty of the tradition, what I have done is just adding to the taste of the whole spoonful.
Putting chocolate in this mix can definitely never be a bad move , right? Coffee and chocolate, both of a strong, distinct taste, compliment each other. In a way, chocolate feels richer and more complete. In fact, we know how both chocolate and coffee awaken the mood and pick us up. So in a way, it is perfect for a dessert, whose name translated from Italian literally means – “Pick me up!”
Oftentimes, you will notice whipped cream being used inside a tiramisu cream. I will not act like a cooking critic here and say what you can and cannot put into it. One of the reasons to use whipped cream would be to get a stable cake, which you can later on cut and serve as squares.
Tiramisu cream you will find on my blog though, will always be served in a glass or a cup, since it doesn`t consist of cream and follows the old, traditional way of creating a tiramisu.
Eggs, sugar, mascarpone cheese. That is it.
I have created this recipe back in the days, in cooperation with Gastro.hr . It is just a richer version of my standard, classic Tiramisu recipe I have been using since I started cooking.
So, enough talk! Enjoy and make it your own however you like.
Chocolate TiramisuDifficulty: Easy
4 tbs powdered sugar
400 g mascarpone cheese
- FOR CONSTRUCTION OF TIRAMISU
1 box ladyfingers
4 dcl espresso (or instant coffee cooked with hot water)
2 tbs cocoa powder (bitter)
2 tbs Kahlua liqueur (optional)
- CHOCOLATE GANACHE
200 g dark chocolate
250 ml heavy cream
- Chop the chocolate into small pieces and put it in a bowl.
- Heat up the heavy cream until almost boiling.
- Pour the heavy cream over the chocolate and let it melt for a minute.
- Start mixing the cream into chocolate with a whisk, until there are no more chocolate lumps.
- Let it cool down to luke warm, but mix it every few minutes so it doesn`t set or start getting firm.
- MASCARPONE CREAM
- Separate egg whites from yolks and put them into two separate bowls.
- In the bowl with egg yolks, add the powdered sugar and mix for 3-4 minutes, till you get a thick, sticky mass. Add in the mascarpone cheese and mix it in with a whisk, until the two combine.
- In the second bowl, mix the egg whites for about 3-4 minutes, until you get stiff peaks.
- Add the egg white mixture into the egg yolk mixture and mix them in with a whisk until they create an even, creamy mixture.
- CONSTRUCTING THE TIRAMISU GLASSES
- Soak a piece of a ladyfinger (as much as you need, to cover the bottom of your glass or a cup) into warm espresso and set it at the bottom of the glass. Add a spoonful of mascarpone cream and top that with a spoon of chocolate ganache. Arrange it in that order and end the glass with the layer of mascarpone cream.
- Cover the tiramisu glass with sifted bitter cocoa powder.
- Let the tiramisu glasses chill for 1-2 hours before serving.
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