Chocolate Tiramisu

By cheeserohan

Ingredients

• Espresso Syrup
• 1 1/2 cups espresso or strong coffee
• 1/4 cup sugar
• Tiramisu
• 1 3/4 cups mascarpone cheese, divided
• 2 Tbsp. plus 1/2 cup sugar
• 1/4 tsp. vanilla extract
• 1/2 tsp. unflavored gelatin
• 4 large egg yolks
• 1 cup chilled heavy whipping cream, divided
• 6 oz. bittersweet chocolate, chopped, plus more for shaving
• 48 about 48 soft ladyfingers

Details

Servings 8

Preparation

Step 1

Espresso Syrup: Stir espresso and sugar in a small bowl until sugar dissolves; set aside.

Tiramisu: Combine 1 cup mascarpone, 2 Tbsp. sugar, and vanilla in a small bowl and whisk to blend; cover and chill.

Place 1 Tbsp. 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 160F 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 Tbsp. mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.