This easy chocolate tiramisu for chocolate lovers that is made with layers of mascarpone cream, chocolate ganache, and ladyfingers dipped in hot chocolate. To start with a chocolate mascarpone cream, melt your chocolate in a double boiler. Chocolate is best melted in a double boiler because direct heating would ruin it.
As an alternative, you can melt the chocolate on a high for 2 to 3 minutes, stir and microwave at intervals until completely melted. Once done, allow it to cool in a bowl. While it cooling, separate the egg whites from the yolks then aad sugar to the yolks and beat until nice and fluffy.
Take a nither bowl and add the mascarpone cheese and beat until softened then add the chocolate which should have cooled by now.
Pour in the egg mixture a little at a time and continue beating it. Once you are done mixing, place the chocolate mascarpone cream in the fridge. Brew some coffee and let it cool then pour it to a bowl in which to dip the ladyfingers.
You can leave it unsweetened or sweetened to taste. Pour the chocolate cream mascarpone to a piping bag then start assembling the tiramisu by dipping the ladyfingers in the coffee and line tem at the bottom of your dessert bowl. Cover it with the chocolate mascarpone cream then dust wit cocoa powder using a sieve.
Repeat with another layer of soaked ladyfingers then the chocolate cream and finally sprinkle cocoa powder on top. Repeat to make the number of bowls that you wish.
- 1 cup hot water
- 1 ½ tablespoons unsweetened cocoa powder
- 2 tablespoon granulated sugar
- 2-3 tablespoons chocolate liqueur or brandy, optional
- 100 g/3.5 oz dark chocolate, coarsely chopped
- ½ cup (120 ml) heavy cream
- 1 cup (227 g/8 oz) mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (250 ml) heavy cream
- ⅓ cup (65 g/2.5 oz) granulated sugar
- about 200g/7 oz (18-24 units) ladyfingers
- cocoa powder or grated chocolate, to sprinkle on top
- In a small bowl, combine hot water, cocoa powder, 2 tablespoons sugar, and liqueur. Set aside to cool slightly.
- For the chocolate ganache: Place chopped chocolate and cream in a medium heat-proof bowl.
- Carefully microwave in 20-second intervals, stirring in between each interval, until melted.
- Alternatively, set it over a saucepan of simmering water, stirring occasionally. Set aside to cool slightly.
- For the filling: In a large bowl, place mascarpone and vanilla extract and whisk vigorously until creamy and smooth.
- In a different mixer bowl, using an electric mixer, whisk together heavy cream and sugar until stiff peaks form.
- Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
- Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the chocolate syrup.
- Break each one into 4 pieces and place them at the bottom of the glasses.
- Spoon a dollop of the mascarpone cream mixture on top.
- Add a thin layer of chocolate ganache, about 1-1.5 teaspoons, on top of the mascarpone cream.
- Repeat once more and finish with another layer of mascarpone cream.
- Dust the top with cocoa powder or grated chocolate.
- Refrigerate for at least 1-2 hours until set. Tiramisu will keep for 3 days in the fridge.