Chocolate tiramisu

Name: Chocolate tiramisu
Total time: 1200 s
Cuisine: American
Ingredients: 450 g mascarpone cheese; 4 tbsp confectioners sugar; 100 g dark (70%) chocolate; 1/4 cup single cream; 2 cups whipping cream; 1 tsp vanilla extract; 6 tbsp granulated sugar; 1/4 cup brandy; 2 cups strong brewed coffee; 1 pkg ladyfingers biscuits (14 to 16 total); Cocoa powder; Milk chocolate shavings; Chocolate sprinkles

Robert Gonzal @robert

Vancouver BC

For about three straight years during the early 2010's, my go-to Christmas gift for close friends and family was homemade tiramisu. They were pretty elaborate things fit for the season, courtesy a recipe from Anna Olson. For this Christmas, I decided to revisit tiramisu, but because it's only for ourselves I pared it way down. I also bumped up the chocolate content, for my wife and daughter. No surprise, they loved it.

Robert Gonzal @robert

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Ingredients

20 minutes

450 gmascarpone cheese
4 tbspconfectioners sugar
100 gdark (70%) chocolate
1/4 cupsingle cream
2 cupswhipping cream
1 tspvanilla extract
6 tbspgranulated sugar
1/4 cupbrandy
2 cupsstrong brewed coffee
1 pkgladyfingers biscuits (14 to 16 total)
Cocoa powder
Milk chocolate shavings
Chocolate sprinkles

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Steps

20 minutes

1

Pull the mascarpone from the fridge about 30 minutes in advance, to let it come to room temperature and soften. Whisk in the confectioners sugar.
2

Crumble the chocolate into a glass bowl and pour in the single cream. Microwave in 15 second bursts until the chocolate just starts to melt. Whisk until fully melted and smooth. Add a pinch of salt and whisk once more.
3

Fold the melted chocolate into the mascarpone until fully combined. Cover and refrigerate, but pull out 10 minutes before assembly to resoften.
4

Add the whipping cream and vanilla to a large metal or glass bowl and whip to soft peaks. Add half of the granulated sugar and continue whipping to medium peaks. Cover and refrigerate until assembly.
5

Stir the brandy and remaining granulated sugar into the coffee and let cool to room temperature.
6

Dipping the ladyfingers quickly (no more than 2 seconds) into the coffee mixture, use half the biscuits to line the bottom of a 20 x 25 cm baking dish. Spread the mascarpone chocolate on top and smooth it out. Create a second layer of dipped ladyfingers, then cover with the whipped cream. Smooth the surface, then dust with a little cocoa powder. Add chocolate sprinkles and shavings as desired. Cover and refrigerate for at least 2 hours.