Reimagining an Italian classic with hints of chocolate for a sweet chocolate indulgence.
Layered chocolate tiramisu
Serves 8-10
Ingredients
For the chocolate layer
200g milk chocolate, finely chopped
3 Tbsp (45ml) cream
½ cup (250ml) cream
230g mascarpone
2 tsp (10ml) vanilla essence
100g white chocolate, melted
3 Tbsp (45ml) coffee liqueur
½ cup (125ml) strong espresso coffee, cooled
½ packet (100g) Lady Finger biscuits
Cocoa powder, for dusting
Method
- Line a 20x25x7cm tin with clingfilm.
- For the chocolate layer, place the chocolate and cream in a microwave-safe bowl and heat in bursts of 15 seconds until melted, stirring in between bursts. Set aside until needed.
- For the mascarpone layer, whip the cream until soft peaks. Gently whisk through the mascarpone and vanilla, then fold through the white chocolate.
- Combine the coffee liqueur and espresso in a shallow bowl. Swiftly dip the Lady Fingers into the coffee mixture as needed and start layering.
- Start with a layer of Lady Fingers, followed by chocolate layer, Lady Fingers and the mascarpone layer. Continue until all the ingredients used.
- Fold over the overlapping clingfilm and refrigerate for about 2-3 hours.
- Unmould and dust with cocoa powder and enjoy
By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Molten tiramisu pots
