Thursday, 20 November 2008

Chocolate Tiramisu

6 ounce container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe below
2-1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
  • Place the mascarpone cheese in a large bowl and set aside. 
  • With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. 
  • Fold the whipped cream into the mascarpone. 
  • Then fold in the chilled Chocolate Zabaglione (see recipe below). 
  • Cover and refrigerate. 
  • Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. 
  • Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. 
  • Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. 
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover. 
  • Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. 
  • Press lightly to compact slightly (the last layer may extend above the pan sides).
  • Cover the tiramisu with plastic and refrigerate at least 6 hours. 
  • Unwrap the plastic from atop the tiramisu. 
  • Invert the tiramisu onto a platter. 
  • Remove the plastic. 
  • Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.


Chocolate Zabaglione:
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup coffee or chocolate liqueur 
Pinch of salt 

  • Add cream and chocolate to a heavy small saucepan. 
  • Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. 
  • Set aside and keep warm. 
  • Whisk the egg yolks, sugar, liqueur, and salt in a large glass bowl until blended. 
  • Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. 
  • Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. 
  • Remove from the heat. 
  • Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
  • Cover and refrigerate to chill completely.