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Traditional Tiramisu with Chocolate Ganache

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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!”

Traditional Tiramisu with Chocolate Ganache

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.
Very simple.
Eggs, sugar, mascarpone cheese. That is it.

Traditional Tiramisu with Chocolate Ganache

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 Tiramisu

Recipe by PamDifficulty: Easy
Servings

6

glasses
Prep time

30

minutes

Tiramisu cream

  • 4 eggs

  • 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

Chocolate ganache

  • 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.
Charmpam

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