Recipe Tip: Chocolate Tiramisu - Falstaff
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Fancy a quick chocolate tiramisu? Julian Kutos offers the perfect recipe for impatient chocoholics.
- 2 cup(s)Espresso
- 1 tablespoonwhisky
- 1 tablespoonrum
- 1 tablespoonCognac
- 24sponge fingers/Savoiardi biscuits
- 500 gmascarpone
- 4egg yolks
- 100 ggranulated sugar
- 1 pinch(es)salt
- 6 tablespooncocoa powder
- 100 gdark chocolate
- pulp of half a vanilla pod
- chocolate to sprinkle
Step 1Mix cold espresso with alcohol. Dip in the sponge fingers once briefly so they absorb the alcohol but do not become soggy and put to one side. Place the alcohol mix to one side for later.
Step 2Break each sponge finger into half. Coarsely chop chocolate and melt in a bowl in a water bath.
Step 3In a separate bowls, mix the egg yolks with the sugar until the egg is pale yellow. Add the melted chocolate to the egg and mix well with an electric whisk.
Step 4Add salt, vanilla pulp, coffee powder, 2 tablespoons of the coffee-alcohol mixture and mascarpone cheese. Mix well with a whisk until a thick cream is formed.
Step 5Put some chocolate cream on the bottom of a plate or bowl. Press 4 biscuit halves onto the chocolate cream, drizzle with a little alcohol mix.
Step 6Spread chocolate cream on top of the biscuits with a knife. Repeat this process twice until you have a tiramisu with 3 layers of chocolate cream and 3 layers of sponge cake.
Step 7Grate the chocolate and sprinkle over the tiramisu. Serve immediately.