Tiramisu, a timeless Italian dessert, is adored for its layers of creamy mascarpone, coffee-soaked ladyfingers, and a hint of cocoa. This “Chocolaty Tiramisu” recipe elevates the traditional delight with the inclusion of bittersweet chocolate, giving it a rich and luxurious twist. Whether you’re a tiramisu aficionado or a chocolate lover, this dessert is set to captivate your taste buds. Let’s embark on this delicious journey!
Ingredients:
- For the Coffee Mixture:
- 1 cup strong brewed coffee, hot
- ¼ cup instant espresso powder
- ¼ cup dark rum
- ½ teaspoon table salt, divided
- For the Mascarpone Filling:
- 3 large eggs, separated
- ½ cup (3½ ounces) sugar
- Optional: 2 teaspoons grated orange zest
- 1 pound (2 cups) mascarpone cheese, chilled
- For the Chocolate Ganache:
- ⅓ cup (2 ounces) bittersweet chocolate chips
- ⅓ cup heavy cream
- Others:
- 24 dried ladyfingers (savoiardi), divided
- Cocoa for dusting
Directions:
- In a pie plate, whisk together the coffee, espresso powder, rum, and ¼ teaspoon salt until the espresso powder is fully dissolved. Set aside.
- In a stand mixer fitted with a whisk attachment, whip the egg whites until foamy. Increase the speed and whip until stiff peaks form. Transfer the whipped whites to another bowl.
- In the same mixer bowl, combine egg yolks, sugar, optional orange zest, and the remaining ¼ teaspoon salt. Whip until the mixture triples in volume and forms ribbons when drizzled.
- Add the mascarpone to the yolk mixture and whip until smooth and lump-free. Hand-stir to ensure uniformity.
- Lighten the mascarpone mixture by whisking in one-third of the egg whites. Gently fold in the remaining whites until well combined.
- For the chocolate ganache, microwave the chocolate chips and cream together until melted and smooth, stirring halfway.
- Quickly dip 12 ladyfingers into the coffee mixture, ensuring they’re well-coated but not soggy. Arrange them in an 8-inch square baking dish.
- Spread half of the mascarpone mixture over the ladyfingers. Drizzle half of the chocolate ganache evenly over this layer. Repeat the process with the remaining ladyfingers, mascarpone mixture, and ganache.
- Dust the tiramisu with cocoa using a fine-mesh strainer. Cover with plastic wrap and refrigerate for at least 6 hours, preferably up to 24 hours.
Notes/Conclusion:
This Chocolaty Tiramisu combines the best of two worlds: the classic flavors of tiramisu and the rich depth of chocolate. The orange zest adds a fragrant touch, and the layers promise a delightful texture with every bite. Perfect for celebrations or quiet evenings, this dessert is a treat to remember. Loved the recipe? Share it with friends and family and bring a touch of Italian indulgence to their tables!