So I told my Mom I would make dessert for Easter....I got some wild hair up my ass to do tiramisu (even though I had never even had it). So I go to work researching it and all the different ways to make it and it's origin. Well from what I understand it originated in Italy in the sixties at a cafe. So I was going through all these different recipes and I finally decided on Giada De Laurentiis Chocolate Tiramisu recipe(not the most authentic but my family loves chocolate). It turned out quite well, everyone seemed to like it even my grandma! I recommend getting some whip cream to serve with. Don't let any left overs sit for too many days in the fridge the espresso works its way down to the bottom of the pan. Also note that it gives you one hell of an caffeine rush so don't plan on sleeping right afterward. Here is my slightly modified version of her Recipe and I will include a link to hers at the bottom of the page.
Chocolate Tiramisu
Chocolate Tiramisu
You will need:
• 6 ounces container mascarpone cheese
• 2/3 cup whipping cream
• 1/2 cup sugar
• Chocolate Zabaglione, recipe follows
• 2 cup warmed espresso or espresso coffee (I went to Starbucks and they hooked me up with about two cups for like $7 I think?
• Approx 32 crisp ladyfinger cookies (they were a bitch to find)
• Unsweetened cocoa powder, for garnish
• Dark chocolate shavings, for garnish
Chocolate Zabaglione:
**make first it needs to chill**
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch 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, Marsala, 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, it could take up to 15 minutes use your cooking intuition you want it to be like a custard/pudding consistency. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Be careful the chocolate mixture isn’t too hot. Cover and refrigerate to chill completely.
After the Zabaglione is chilled:
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. 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, quickly dip 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 the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the last row of cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
Un-wrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu (not too thick or it can be to strong) and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
Here's Giada De Laurentiis recipe:
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