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Chocolate Tiramisu

Chocolate Tiramisu
©Julian Kutos
Home Food & Drinks Recipes Cooking Chocolate Tiramisu

Chocolate Tiramisu

Dessert
Whisky

Fancy a quick chocolate tiramisu? Julian Kutos offers the perfect recipe for impatient chocoholics.

Julian Kutos

Ingredients
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:

Chocolate Tiramisu
Chocolate Tiramisu
Chocolate Tiramisu
Julian Kutos
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