TRIPLE CHOCOLATE TIRAMISU
This classic Italian dessert has triple the chocolate for an intense flavor sensation. Purchased ladyfingers are the key to this quick recipe.
Provided by BHG Test Kitchen
Time 6h30m
Number Of Ingredients 11
Steps:
- Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso over ladyfingers; set aside.
- In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture.
- Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with cocoa beans.
- Makes 12 squares.
Nutrition Facts : Calories 256 kcal, Carbohydrate 17 g, Cholesterol 104 mg, Protein 6 g, SaturatedFat 11 g, Sodium 42 mg, Sugar 10 g, Fat 19 g, UnsaturatedFat 7 g
CHOCOLATE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 8h36m
Yield 12 servings
Number Of Ingredients 14
Steps:
- 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. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. 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. 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.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. 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.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
CHOCOLATE TIRAMISU PIZZA
Steps:
- Preheat oven to 300 degrees F.
- In a food processor, whip the mascarpone cheese and confectioners' sugar until smooth and creamy. Add espresso, process until mixture is creamy and spreadable. Add a bit more espresso if mixture is too stiff.
- Spread the tiramisu filling over baked pizza shell. Create a dappled effect by first dusting the cheese liberally with cocoa powder, followed by a very light dusting.
- Place on a baking sheet in the oven just until slightly warmed.
TRIPLE CHOCOLATE TIRAMISU
Make and share this Triple Chocolate Tiramisu recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 6h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso over ladyfingers;set aside.
- In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture.
- Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with cocoa beans.
Nutrition Facts : Calories 144.1, Fat 9.4, SaturatedFat 5.5, Cholesterol 79.7, Sodium 31.4, Carbohydrate 13, Fiber 0.1, Sugar 7.5, Protein 2.1
CHOCOLATE TIRAMISU
Notes: This dessert is at its best the next day, and will keep for up to 3 days. null For busy cooks, tiramisu is a great quick-trick because it gives the same effect as a time-consuming cake or custard dessert ? with no cooking. You can buy mascarpone at gourmet stores or on the Internet.
Provided by Food Network
Categories dessert
Time 8h23m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
- Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate.
- Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.)
- When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours.
- Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.
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