Chocolate Tiramisu

By MKMILLION

Ingredients

• 4 egg yolks, whole
• 2 tablespoons sugar
• 16 ounces mascarpone cheese -- at room temperature
• 1 cup heavy whipping cream
• 1/4 cup sugar
• 2 tablespoons espresso coffee
• 2 teaspoons vanilla extract
• 1/3 cup water
• 1/2 cup sugar
• 6 ounces espresso coffee
• 1/4 cup Brandy, dark rum or Grand Marnier
• 30 savoiardi
• bittersweet chocolate
• cocoa powder

Preparation

Step 1

To make syrup:
Combine water and 1/2 cup sugar in small sauce pan and heat to simmer stirring occasionally until sugar is disolved. Remove from heat and let cool. Transfer to small baking dish, add Brandy, and 6 ounces espresso. Stir to mix.

To make filling:
Combine egg yolks and 2 TBS of sugar in bowl and using electric mixer with whisk attachment beat together for about 5 minutes or until mixture is a thick pale yellow. Add mascarpone chese and mix until smooth. Add the 2 TBS of espresso and mix until combined. Whip the cream in bowl using whisk. As cream whips slowly add the 1/4 cup of sugar and then the vanilla. Whip until soft peaks form. Fold the whipped cream into the cheese mixture by hand using a spatula.

To assemble:
Dip each Savoiardi (lady finger) into the syrup mix for about 3 seconds. Line the bottom of 8x12 baking dish with a row of the savoiardi (about 15). Spread 1/2 of the cheese mixture over the lady fingers. Shave some bittersweet chocolate over the top. Repeat the layer of dipped lady fingers and cheese mixture.

Cover with plastic wrap and let sit in fridge at least 2 hours or over night. When ready to serve remove from fridge shave some more chocolate over the top. Place some cocoa powder in fine strainer and dust the top. Serve