CHOCOLATE TIRAMISU

By BobD

Ingredients

• 12 SERVINGS
• Make tiramisu the day before so that the cookies have enough time to absorb all the flavors and the tiramisu has time to set.
• 1 (8 ounce) container mascarpone cheese
• 3/4 cup whipping cream
• 2/3 cup sugar
• 2 1/2 cups espresso, cold
• 32 Savoiardi (crisp ladyfinger cookies; from two 7-ounce packages)
• Unsweetened cocoa powder, for sifting
• Chocolate Zabaglione, cold (1/2 of the recipe)
• Other necessary recipes: Chocolate Zabaglione

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

In a large bowl, stir the mascarpone cheese two times or just until smooth (do not overmix or the mascarpone will become stiff).

In a medium bowl, beat the cream and 1/3 cup of the sugar with an electric mixer until soft peaks form.

Fold the sweetened whipped cream into the mascarpone, then fold in the chocolate zabaglione. Cover and refrigerate.

Line a 9 1/4 x 5 x 2 3/4 inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. In another medium bowl, whisk the espresso and the remaining 1/3 cup of sugar to blend.

Working with one 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 one third of the mascarpone mixture over the cookies to cover.

Repeat the dipping and layering of the cookies and remaining mascarpone mixture two 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 for at least 2 hours and up to 1 day.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter and remove the plastic.

Sift the cocoa over the tiramisu and serve.

CHOCOLATE ZABAGLIONE

1/4 cup whipping cream
1/2 cup semisweet chocolate chips
2/3 cup sugar
2/3 cup dry Marsala
8 large egg yolks
Pinch of salt

In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.

Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer.

In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend.

Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water).

Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the chocolate mixture into the egg mixture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm).