The chocolate tiramisu has a thicker texture and richer flavour… satisfy your sweet tooth and enjoy this decadent variation on the most popular Italian dessert! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)
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Start with the chocolate mascarpone cream: melt the chocolate in a double boiler. Chocolate is best melted in a double boiler because direct heating would ruin it… as an alternative, you can microwave the chocolate on high for 2-3 minutes, stir and microwave at intervals until completely melted, but be careful not to burn it. Pour into a bowl and allow to cool; while it’s cooling, separate the egg whites from the yolks, we’ll use only the yolks. Add the sugar and beat until nice and fluffy. Take a bowl and add the mascarpone cheese: beat until softened, then add the chocolate, which should have cooled by now. Fold in the egg mixture: a little at first, beat, then add the rest and mix to combine. Place the chocolate mascarpone cream in the fridge.
Brew the coffee and let it cool, then pour into a bowl in which to dip the ladyfingers. You can leave it unsweetened or sweeten to taste; dissolve the sugar and take the chocolate cream out of the fridge. I’ll use a pastry bag for ease of handling. Now assemble the tiramisu: dip the ladyfingers, drain a bit and line the bottom of your dessert bowls; cut off the corner of the bag, cover with the chocolate mascarpone cream, dust with the cocoa powder, using a sieve, repeat another layer of soaked ladyfingers, then the chocolate cream and sprinkle the cocoa powder on top. The first tiramisu is ready: repeat to make 4 bowls. In the meantime, let’s see together the ingredients needed for this recipe.
Ingredients
For 4 dessert bowls, about 1 cup (220 ml) each
For the chocolate mascarpone cream
– ¼ lb (120 g) of dark chocolate
– 6 egg yolks
– ½ cup (100 g) of sugar
– 1 ¾ cups (400 g) of mascarpone cheese
For the base
– 16 ladyfingers
– 1 ¼ cups (300 g) of coffee
– 1 ½ tbsp (20 g) of sugar
For garnishing
– unsweetened cocoa powder