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Chocolate Tiramisu
Fancy a quick chocolate tiramisu? Julian Kutos offers the perfect recipe for impatient chocoholics.
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | cups | Espresso |
| 1 | tablespoon(s) | whisky |
| 1 | tablespoon(s) | rum |
| 1 | tablespoon(s) | Cognac |
| 24 | sponge fingers/Savoiardi biscuits | |
| 500 | mascarpone | |
| 4 | egg yolks | |
| 100 | granulated sugar | |
| 1 | pinch(es) | salt |
| 6 | tablespoon(s) | cocoa powder |
| 100 | g | dark chocolate |
| pulp of half a vanilla pod | ||
| chocolate to sprinkle | ||
- Mix cold espresso with alcohol. Dip in the sponge fingers once briefly so they absorb the alcohol but do not become soggy and put to one side. Place the alcohol mix to one side for later.
- Break each sponge finger into half. Coarsely chop chocolate and melt in a bowl in a water bath.
- In a separate bowls, mix the egg yolks with the sugar until the egg is pale yellow. Add the melted chocolate to the egg and mix well with an electric whisk.
- Add salt, vanilla pulp, coffee powder, 2 tablespoons of the coffee-alcohol mixture and mascarpone cheese. Mix well with a whisk until a thick cream is formed.
- Put some chocolate cream on the bottom of a plate or bowl. Press 4 biscuit halves onto the chocolate cream, drizzle with a little alcohol mix.
- Spread chocolate cream on top of the biscuits with a knife. Repeat this process twice until you have a tiramisu with 3 layers of chocolate cream and 3 layers of sponge cake.
- Grate the chocolate and sprinkle over the tiramisu. Serve immediately.
Step by step pictures of the preparation:
