Ok, I know that when you first read through this it will sound complicated, but it’s surprisingly easy and a crowd pleaser!
The day before you want to serve your tiramisu make the chocolate zabaglione. To make this tiramisu you only need half of this zabaglione recipe.
Chocolate Zabaglione
Ingredients
- 1/4 c whipping cream
- 1/2 c semisweet chocolate chips
- 2/3 c sugar
- 2/3 c dry Marsala wine
- 8 egg yolks
- pinch of salt
Preparation
- In a small saucepan bring the cream to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until melted and smooth. Set aside.
- 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 bowl over the saucepan of simmering water (make sure that the water does not touch the bowl). Whisk the egg mixture constantly until it is thick and creamy, about 4 minutes. Remove from heat.
- Use a large rubber spatula to fold the chocolate mixture into the egg mixture.
This zabaglione sauce can be served warm with fresh berries! BUT for this recipe we will cover and refrigerate until cold, at least 8 hours or 1 day.
Chocolate Tiramisu
Ingredients
- 8-oz Mascarpone cheese
- 3/4 c Whipping cream
- 1/3 c Sugar
- 1/2 Zabaglione sauce
- 2 1/2 Coffee liqueur
- 14 oz Ladyfinger cookies or slices of pound cake
- Unsweetened cocoa for dusting
Preparation
- In a large bowl stir the mascarpone cheese until smooth. (don’t over-mix, or the cheese will become stiff)
- In a medium bowl beat the cream and 1/3 c sugar with electric mixer until soft peaks form. Fold the sweetened whipped cream into the mascarpone, then fold in the chocolate zabaglione (1/2 of the recipe). Cover and refrigerate.
- Line a loaf pan (9x5x3′ aprox.) with plastic wrap, allowing the plastic to extend over the sides. In another medium bowl pour the coffee liqueur.
- Working one cookie at a time (or one slice of pound cake at a time) dip 8 cookies into the liqueur and arrange a single layer side by side along the bottom of the pan. Spoon 1/3 of the mascarpone mixture over the cookies. Repeat two more times Dip remaining cookies into the liqueur and arrange over the top of the tiramisu. Press lightly to compact slightly. (This last layer will extend above the sides of the pan.) Cover the tiramisu with plastic wrap and refrigerate at least 2 hours and up to a day.
To serve, unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter and remove the plastic. Sift cocoa over the tiramisu, slice to serve.
I like to serve with strawberries or raspberries and a dollop of whipped cream.
Also, instead of preparing this in a loaf pan, I’ve also made individual servings in cappuccino mugs, or small dessert dishes.
Did you try this recipe??? Please let us know what you think by writing a reply below.