Chocolate Espresso Tiramisu
My friend Molly and I got along superbly as roommates, perhaps in part because we both loved food and enjoyed cooking. We still do. It’s no wonder that we’d cook at least once during my visit. Molly mentioned that she had made a Chocolate Espresso Tiramisu for a friend’s birthday. I love tiramisu, but I never make it at home since Alex doesn’t like coffee, so I promptly asked if we could make one while I was there.
The tiramisu was delicious. You could taste both the espresso and the chocolate in it. The filling was creamy and fluffy. The tiramisu managed to be both light and rich at the same time. Preparing the tiramisu didn’t involve using the stove or the oven, which is nice for a change. The recipe was incredibly easy to make – I should make tiramisu all the time! This dessert was fantastic. I will definitely make it again sometime, even if I have to eat it all myself.
- 24 ladyfingers (split in half lengthwise)
- 6 tablespoons espresso (divided)
- 3 ounces bittersweet chocolate
- 8 ounces mascarpone cheese, softened (1 carton)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- additional bittersweet chocolate for drizzling on top
- Layer half of the ladyfingers along the bottom of an 8-inch square pan. Drizzle with 2 tablespoons of the espresso.
- Melt 3 ounces bittersweet chocolate. (Microwave on high for 30 seconds. Stir, then microwave for another 10 seconds. Repeat as needed until chocolate is completely melted and smooth.) Set aside to cool briefly. In a large mixing bowl, combine mascarpone cheese, powdered sugar, 2 tablespoons espresso, and vanilla. Beat until smooth and creamy, then beat in whipping cream until soft peaks form. This is easiest with an electric mixer, but you can do it with a whisk instead - it will just take a while. Add cooled chocolate and stir until combined.
- Spoon half of the mascarpone mixture over the ladyfingers. Top with remaining ladyfingers. Drizzle remaining 2 tablespoons espresso on the ladyfingers; top with remaining mascarpone. Melt additional chocolate and drizzle on the tiramisu. Cover and chill for at least 6 hours; we ate ours after 15 hours.