Chocolate Tiramisu
This is a recipe I created when I wanted more chocolate in my tiramisu. I use normal coffee because some people in my family are not big coffee fans. If you want more coffee flavor, try using espresso instead of coffee. I've also made this with coconut-flavored coffee and it was a big hit.
This is a recipe I created when I wanted more chocolate in my tiramisu. I use normal coffee because some people in my family are not big coffee fans. If you want more coffee flavor, try using espresso instead of coffee. I've also made this with coconut-flavored coffee and it was a big hit.
- 4 egg yolks
- 2 tablespoons sugar
- 2 ounces semisweet chocolate
- 1 tablespoon vanilla
- 4 tablespoons sugar
- -- filling --
- 3 tablespoons cocoa powder
- -- zabaglione --
- 1/2 cup marsala
- 1 cup whipping cream , chilled
- 1 pound mascarpone cheese
- -- coffee --
- 2 cups brewed coffee
- 6 tablespoons creme de cacao
- 1 7-oz pkg ladyfinger cookies
- Carbohydrate 59.3366550002125 g
- Cholesterol 643.426666666667 mg
- Fat 30.1192633333343 g
- Fiber 0.956666677792867 g
- Protein 12.4222566666677 g
- Saturated Fat 14.4136516666668 g
- Serving Size 1 1 Serving (204g)
- Sodium 239.859833333485 mg
- Sugar 58.3799883224197 g
- Trans Fat 2.44508466666728 g
- Calories 559 calories
Step-by-step
- Make Zabaglione: Melt chocolate and set aside to cool slightly. In top of small double boiler, beat egg yolks and sugar until mixture is a very pale yellow, about 3 minutes. Fold in chocolate and Marsala. Place double boiler over medium heat and whisk mixture constantly until it begins to bubble around the edges. Transfer zabaglione to a small bowl, cover and refrigerate 30 minutes.
- Make Mascarpone Mixture: Whip cream with sugar and cocoa powder until stiff peaks form. Beat in mascarpone and zabaglione just until blended. Cover and refrigerate 1 hour.
- Make Coffee Mixture: In a separate bowl, combine coffee, sugar, vanilla, and creme de cacao.
- Assemble: Arrange 8 cookies on the bottom of a medium sized dish or bowl, breaking cookies to fit if necessary. (Note: cookies will not fit tightly; there should be some space between them.) Spoon about 1 tablespoon of the coffee mixture over each cookie so that they are saturated, but not falling apart. Spoon 1/3 of the mascarpone cheese mixture over cookies and sprinkle with 1 tablespoon cocoa power. Repeat layers two more times.
- Cover and refrigerate overnight.
When preparing multi-component chilled desserts without automated temperature monitoring equipment, reliance shifts entirely toward sensory indicators like visual volume expansion and tactile resistance. This variation integrates melted semisweet chocolate directly into a classic marsala-spiked zabaglione base, requiring precise thermal control during the double-boiler thickening phase to prevent egg protein coagulation while successfully dissolving the cocoa solids.
- Whisk the egg yolks and sugar over medium heat until the mixture reaches a pale yellow hue and thickens enough to coat the back of a spoon without scrambling the eggs.
- Cool the melted chocolate slightly before incorporating it into the warm zabaglione to prevent sudden temperature shock, which causes fat bloom or graininess in the emulsion.
- Whip the chilled heavy cream, sugar, and cocoa powder until stiff peaks form before gently folding in the mascarpone cheese to maintain trapped air bubbles.
- Saturate the ladyfinger cookies carefully with the coffee and creme de cacao mixture, applying just enough liquid so they soften uniformly during the overnight refrigeration window without dissolving into mush.
Allowing the assembled dish to rest chilled overnight ensures the starches in the cookies fully hydrate from the surrounding dairy and coffee moisture. Proper chemical bonding between the fats in the mascarpone and the alcohol from the marsala creates a stable, sliceable structure.
