Chocolate Tiramisu

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 12
• 6 ounces mascarpone cheese
• 2/3 cup whipping cream
• 1/2 cup sugar
• 2 1/2 cups espresso coffee, warmed
• 24 crisp french-style ladyfinger cookies (recommended ( savoiardi)
• unsweetened cocoa powder, for garnish
• dark chocolate shavings, for garnish
• 2 tablespoons whipping cream or 2 tablespoons heavy cream
• 1/4 cup semi-sweet chocolate chips
• 4 large egg yolks
• 1/3 cup sugar
• 1/4 cup dry marsala
• 1 pinch salt

Recipe

• 1 place the mascarpone cheese in a large bowl and set aside. with an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form.
• 2 fold the whipped cream into the mascarpone.
• 3 then fold in the chilled chocolate zabaglione. cover and refrigerate.
• 4 whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.
• 5 line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
• 6 working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
• 7 spoon 1/3 of the mascarpone mixture over the cookies to cover.
• 8 repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
• 9 dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu.
• 10 press lightly to compact slightly (the last layer will extend above the pan sides).
• 11 cover the tiramisu with plastic and refrigerate at least 6 hours.
• 12 unwrap the plastic from atop the tiramisu. invert the tiramisu onto a platter.
• 13 remove the plastic. sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
• 14 for the chocolate zabaglione: add cream and chocolate to a heavy small saucepan.
• 15 cook over medium heat, stirring often, until the chocolate chips are melted and smooth.
• 16 set aside and keep warm.
• 17 whisk the egg yolks, sugar, marsala, and salt in a large glass bowl until blended.
• 18 set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water.
• 19 whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes.
• 20 remove from the heat.
• 21 using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
• 22 cover and refrigerate to chill completely.