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chocolate tiramisu recipe
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Chocolate Tiramisu

Layers of ladyfingers topped with chocolate mascarpone cream
Course Dessert
Cuisine Italian
Keyword chocolate tiramisu
Prep Time 30 minutes
Cook Time 20 minutes
Servings 10 people
Author Dikla Levy Frances

Ingredients

  • 1 Cup Hot espresso or brewed coffee (240ml)
  • 3 Tablespoons Hot cocoa mix (21g)
  • 5 Large Egg yolks, at room temperature (90g)
  • 3/4 Cup Sugar (150g)
  • 2 Cups Mascarpone Cheese at room temperature (2-8oz containers) (450g)
  • 1/4 Cup Melted dark chocolate (56g)
  • 1 teaspoon Vanilla extract
  • 36 Ladyfingers

For the Chocolate Whipped Cream

  • 1 1/2 Cups Whipped Cream, cold (360ml)
  • 1/3 Cup Unsweetened natural cocoa powder (30g)
  • 1/3 Cup Sugar (70g)

Instructions

  • Place the hot cocoa mix in a wide bowl, then pour the hot espresso, coffee, or milk over it. Mix to incorporate and set aside to cool.

Make The Filling

  • Place the egg yolks and sugar in a bowl over a pan with simmering water over medium-low heat. Use a whisk to stir until the sugar has dissolved and you have a pale thick egg yolk mixture.
  • Remove from heat, then use a stand mixer or a hand mixer to whip the mixture until it cools to room temperature.
  • Gradually mix in the mascarpone cheese and whip until fully incorporated.
  • Drizzle in the melted chocolate and vanilla extract and incorporate.

Assemble

  • Dip the bottom of the ladyfingers in the coffee mixture and arrange them in an even layer over an eight, or 9-inch, about 4-inch deep.
    Only dip each cookie for 1-2 seconds, longer will result in soggy cookies.
  • Spread half of the chocolate mascarpone filling over the cookies, then repeat with the rest of the cookies and filling.
  • Place the dish in the refrigerator while you make the whipped cream.
  • Fill a pastry bag with the whipped cream, and pipe it over the top layer of the mascarpone filling.
  • When ready to serve, dust with cocoa powder.

Chocolate Cream

  • Pour the heavy cream into a bowl of a stand mixer.
  • Add the cocoa powder, sugar, and vanilla extract.
  • Whisk on low and gradually increase speed to high as the cream thickens. Whisk until the cream has reached a stiff peak.

Notes

  • Store the tiramisu in the refrigerator, covered with plastic wrap, for up to three days.
  • If you wish to avoid using raw eggs, you can use pasteurized eggs or whip the mascarpone with the sugar, then gradually add 1 1/2 cups of whipped cream, followed by the chocolate.
  • Use high-quality chocolate and mascarpone cheese.
  • Add 1-2 tablespoons of dark rum or chocolate liqueur to the coffee mixture.
  • Coat the top of the mascarpone cream with chocolate ganache instead of whipped chocolate. Allow the cheese to set for about one hour before pouring the ganache on top.
  • Ensure the ingredients are all at room temperature. That means you may need to wait for the egg yolks and sugar mixture to cool to room temperature before adding the mascarpone cheese. Same with the hot coffee.