I think I deceived some people last Sunday when I showed up to Easter dinner at my aunt and uncle’s house without that almond citrus cake. Luckily, I had made this chocolate tiramisu, which I think relieved any disappointment.
My Aunt Grace is known for her tiramisu, but when I heard she wasn’t making it for Easter this year, I decided that instead of depriving my family of the sweet and creamy Italian dessert, I’d step up to the plate.
I decided to make a chocolate variation of traditional tiramisu since I can think of very few pairings better than chocolate and coffee. Putting a twist on Giada’s recipe, I added a layer of chocolate on top of the whipped cream mixture to amp up the chocolate component. I think that layer was the best part.
This recipe only takes about an hour to make, from melting the chocolate to assembling the layers. But it does take a bit longer to set. The lady fingers in my tiramisu still had a bite after a few hours in the fridge, so I think some extra refrigeration time would have done it well. By the time the tiramisu is ready, the cookies should be softened from the coffee bath and cream, and all three layers should be singing in unison.
This tiramisu is a definitely a winner that would be the perfect end to a dinner party or any meal where you’re looking to impress. The prep work is simple, and the results are fancy and decadent. You can also finish the top layer off with a shaving of dark chocolate or a dusting of cocoa powder, but I think the chocolate swirl looks divine. I can’t wait to make this one again.
Adapted from Giada De Laurentiis
– 1 ½ cups semi-sweet chocolate chips
– 4 cups heavy cream
– 4 egg yolks
– ¾ cup sugar
– 1 tsp. salt
– 12 oz. mascarpone cheese
– ½ cup coffee
– About 25 lady fingers
Melt the chocolate chips with 2 cups heavy cream and ½ tsp. salt in a saucepan over medium heat. Stir until melted and smooth. In a separate bowl, whisk together egg yolks, ¼ cup sugar, and the remaining ½ tsp. salt. Continue whisking over a pot of simmering water until the mixture has thickened and is pale yellow in color. Take the bowl off the heat, and fold in ½ cup of the melted chocolate. Refrigerate once incorporated.
Using an electric mixer, beat the remaining 2 cups heavy cream with the remaining sugar until stiff peaks form. In a separate bowl, whip the mascarpone cheese using an electric mixer until soft and airy. Fold the mascarpone into the whipped cream until incorporated. Fold the chocolate mixture into the whipped cream mixture until incorporated and smooth.
Dip the lady fingers into the coffee, and place in a layer on the bottom of a 5-inch deep dish. Spoon the whipped cream mixture on top of the lady fingers, then spoon the melted chocolate on top of the whipped cream. Repeat until another three layers are formed. Refrigerate for at least 6 hours.