Chocolate Tiramisu

By

Giada De Laurentiis, this is directly from one of her cook books and it is So Good

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  • 8
  • 60 mins
  • 70 mins

Ingredients

  • 1 8oz container mascarpone cheese
  • ¾ C shipping cream
  • 2/3 C sugar
  • Chocolate Zabaglione (recipe follows)
  • 2.5 C cold espresso
  • 32 Savoiardi (crisp) lady fingers from 2 7 oz packages
  • Unsweetened cocoa powder for sifting
  • Chocolate Zabaglione
  • ¼ C whipping cream
  • ½ C semi sweet chocolate chips
  • 2/3 C sugar
  • 2/3 C dry Marsala
  • 8 Large egg yolks

Preparation

Step 1

In a large bowl stir the mascarpone cheese two times or just until smooth, DO NOT OVER MIX OR IT WILL BECOME STIFF). In a medium bowl, beat the cream and 1/3 cup of sugar with an electric mixer until soft peaks form. Fold the sweetened whipping cream into the mascarpone, then fold in the chocolate zabaglione. Cover and refrigerate.

Line a 9X5X3 inch loaf pan with plastic wrap. Allowing the plastic to extend over the sides. In another medium bowl, whisk the espresso and 1/3 cup sugar to combine.

Working with one cookie at a time, dip cookies into the espresso, and arrange in a single layer side by side over the bottom of the 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 on top of the tiramisu. Press lightly to compact slightly. 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 onto a platter and remove the plastic. Sift the cocoa over the top and serve.

Chocolate Zabaglione

In a small heavy sauce pan 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 together the sugar, Marsala, egg yolks and salt to blend. Set the bowl over the water and whisk the mixture until it is thick and cream and reads 160 degrees, remove from heat.
Using a large rubber spatula, fold the chocolate mixture into the egg mixture. Cover and refrigerate until cold, at least 8 hours.

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