CHOCOLATE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 8h36m
Yield 12 servings
Number Of Ingredients 14
Steps:
- 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, 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 will 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.
- 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, 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.
EASIEST CHOCOLATE SWIRL TIRAMISU RECIPE
This cheat's tiramisu is so easy and delicious (perfect for stress-free entertaining!). Pretty much anything with coffee in it usually gets my vote!
Provided by Donna Hay
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Place the cream, mascarpone, sugar and vanilla in a large bowl and whisk until soft peaks form. Set aside. Place the chocolate, coffee and liqueur in a small bowl and whisk to combine. Swirl the chocolate mixture through the cream mixture. Divide the mixture among 4 (1-cup) glasses and serve with the ladyfingers.
CHOCOLATE TIRAMISU
Provided by Kriss Harvey
Categories Cake Chocolate Dessert Christmas Easter Valentine's Day Wedding Anniversary Birthday Engagement Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For espresso syrup:
- Stir espresso and sugar in a small bowl until sugar dissolves; set aside.
- For tiramasù:
- Combine 1 cup mascarpone, 2 tablespoons sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
- Place 1 tablespoon water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
- Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
- Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 tablespoons mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.
CLASSIC TIRAMISU WITH CHOCOLATE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, about 5 minutes. With the bowl still over the simmering water, gradually whisk in 1/3 cup Marsala and cook, whisking constantly, until the zabaglione is light, foamy and the mixture registers 170 degrees F on an instant-read thermometer, about 10 minutes. Remove the bowl from the pan and let cool completely.
- Put the mascarpone in a large bowl and fold in the zabaglione with a rubber spatula, then whisk until just smooth (do not overmix). Whisk the heavy cream in a medium bowl until stiff peaks form, then fold into the mascarpone mixture until well combined. Cover and refrigerate until ready to use.
- Combine the remaining 1/4 cup sugar and the espresso powder in a shallow bowl; add the boiling water and stir until the sugar dissolves. Stir in the remaining 1/2 cup Marsala. One at a time, quickly dip half of the ladyfingers in the liquid, turning, until wet on both sides but not soggy (about 2 seconds per side); arrange in a single layer in a 9-inch square baking dish. Spread half of the mascarpone mixture over the ladyfingers and sprinkle with the chocolate. Repeat with the remaining ladyfingers and top with the remaining mascarpone mixture. Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
CHOCOLATE LOVERS' TIRAMISU
Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream cheese. One bite and you'll be transported to your favorite trattoria.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
- Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
- Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
- Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.
Nutrition Facts : Calories 391 g, Fat 26 g, Fiber 1 g, Protein 6 g
CHOCOLATE AND ORANGE TIRAMISU
A citrusy twist on the Italian classic.
Provided by MrsFisher0729
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 12
Number Of Ingredients 8
Steps:
- Stir mascarpone and 2 tablespoons orange liqueur together in a large bowl until smooth.
- Beat cream, sugar, and vanilla together with an electric mixer in a separate bowl until soft peaks form. Fold about 1/4 of the whipped cream into the mascarpone mixture with a large rubber spatula until smooth; add remaining whipped cream and fold until the color of the mixture is consistent.
- Mix orange juice and remaining orange-flavored liqueur together in a shallow bowl. Separate ladyfingers. Quickly dip two or three ladyfingers at a time in the orange juice mixture just long enough to absorb a small amount of liquid. Arrange soaked cookies into the bottom of a 9x13-inch baking dish. Repeat soaking and placing cookies until you cover the bottom of the dish in a single layer. Spread about half the mascarpone mixture over the layer of cookies. Sprinkle about half the cocoa powder over the mascarpone. Repeat soaking and layering with remaining cookies, orange juice mixture, mascarpone mixture, and cocoa powder.
- Cover baking dish with plastic wrap and refrigerate until chilled completely, at least 5 hours to overnight.
Nutrition Facts : Calories 433 calories, Carbohydrate 25.3 g, Cholesterol 148 mg, Fat 34.5 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 19.5 g, Sodium 67.4 mg, Sugar 9.8 g
CHEATER'S TIRAMISU
This tiramisu isn't fancy but it's delicious and it's the easiest recipe I have. Always a hit.
Provided by Ash Lenz
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x13-inch glass baking pan.
- Combine cake mix, water, oil and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Poke 12 holes in the cooled cake with the base of a serving spoon or any utensil that has a rounded bottom.
- Whip whipping cream, adding sugar and vanilla when it's about halfway whipped; you want it to hold its shape, but don't overwhip.
- Pour coffee over the cake, then immediately spread whipped cream evenly over top. Dust with cocoa powder, covering it completely. Cut and serve or chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 35.6 g, Cholesterol 100.8 mg, Fat 26.2 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 11.1 g, Sodium 288.9 mg, Sugar 25.2 g
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- Make your chocolate custard: In a small saucepan over medium heat, whisk together sugar, cornstarch, milk, heavy cream, and chocolate. Stir constantly until mixture begins to bubble and thicken. Put the egg yolks in a small mixing bowl off to the side. Pour in a little of the heated chocolate mixture and beat rapidly for a few seconds, then pour the entire egg yolk mixture back into the saucepan with the chocolate. Whisk together constantly and cook for an additional 90 seconds. Remove from heat and stir in butter and vanilla until melted. Pour into a glass bowl and cool completely in the refrigerator.
- Mix the hot chocolate with vanilla extract. Working one at a time, dip the lady fingers into the hot chocolate and arrange 14 of the lady fingers on a serving platter or in a 9x9 pan to form a bottom layer. Break the lady fingers in half, if necessary, before dipping to get your desired shape.
- In a medium-size mixing bowl, use a hand mixer to beat together heavy cream and sugar until it forms stiff peaks. Fold in the mascarpone.
- Spread half of the mascarpone mixture onto the bottom layer of lady fingers. Create another layer of lady fingers using another 14, working one at a time to dip the lady fingers into the hot chocolate.
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- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
- In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy.
- Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula.
- Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion.
CHOCOLATE TIRAMISU - PRETTY. SIMPLE. SWEET.
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- For the chocolate syrup: In a small bowl, combine hot water, cocoa powder, 2 tablespoons sugar, and liqueur. Set aside to cool slightly.
- For the chocolate ganache: Place chopped chocolate and cream in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Set aside to cool slightly.
- For the filling: In a large bowl, place mascarpone and vanilla extract and whisk vigorously until creamy and smooth (there’s no need to use the mixer for this). In a different mixer bowl, using an electric mixer, whisk together heavy cream and sugar until stiff peaks form. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
- Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the chocolate syrup. Break each one into 4 pieces and place them at the bottom of the glasses (you don’t have to use all 4 pieces at once; it depends on the size of the glass.). Spoon a dollop of the mascarpone cream mixture on top. Add a thin layer of chocolate ganache, about 1-1.5 teaspoons, on top of the mascarpone cream. Repeat once more and finish with another layer of mascarpone cream. Dust the top with cocoa powder or grated chocolate.
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