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Chocolate Tiramisù
6
Excellence 70%
30-45 minutes
Medium

This chocolate tiramisu recipe introduces chocolate to the classic traditional recipe. A beautiful combination that is sure to impress. Viva Italia!

  • 1/2 recipe of Basic Chocolate Cake (see Basic Chocolate Cake recipe), baked in an 8 inch (20 cm) square pan
  • 1 cup (125ml) strong coffee
  • 2 tablespoons (30 ml) Marsala, Kahlua or rum
  • 3 Egg Yolks, separated
  • 1/3 cup (65g) Sugar
  • 8oz (226g) Mascarpone
  • 1 cup (125ml) Heavy cream
  • 1 tablespoon (15ml) Marsala, Kahlua or rum
1

Method

  • Whip the egg yolks and sugar until fluffy.
  • Add the mascarpone and the desired alcohol. Beat until smooth.
  • Whip the heavy cream and fold into the mascarpone mixture.
2

For one Pan

  • Cut the cake in half horizontally and soak with 1⁄2 of the coffee mixture.
  • Spread half of the mascarpone mixture evenly across the cake.
  • Repeat with 2nd half of cake and remaining mascarpone mixture.
  • Cover and refrigerate 6 hours or overnight.
  • Cover the top of the Tiramisù with chopped or shaved dark chocolate. Sprinkle with cocoa powder.
  • Cut into portions and remove with a spatula.
3

For individual glasses:

  • Cut the cake into cubes and follow the above method. Depending on the size of the glass you may do three layers rather than two.
  • Cover the top of the Tiramisù with chopped or shaved dark chocolate. Sprinkle with cocoa powder.
© 2019 Chocoladefabriken Lindt & Sprüngli AG