Shelly's Recipe

CHOCOLATE TIRAMISU

Category: Tiramisu

Espresso Syrup
1 1/2 cups espresso or strong coffee
1/4 cup sugar

Tiramsiu
1 3/4 cups mascarpone cheese, divided
2 tbsp plus 1/2 cup sugar
1/4 tsp vanilla extract
1/2 tsp unflavored gelatin
4 large egg yolks
1 cup chilled heavy whipping cream, divided
6 oz bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
About 48 soft ladyfingers

Espresso Syrup
Combine the espresso and sugar and stir until sugar dissolves. Set aside.

Tiramisu
In a small bowl, whisk 1 cup mascarpone, 2 tbsp sugar and the vanilla until blended. Cover and chill.

Pour 1 tbsp of water in a small ramekin. Sprinkle the gelatin over the water and let stand approximately 10-15 minutes.

Meanwhile, in a medium bowl, whisk together the sugar, egg yolks, 1/4 cup whipping cream and 1/4 cup water. Place the bowl in a large saucepan that has boiling water, making sure that the bottom of the bowl does not touch the water.

Whisk the custard constantly until it thickens and reaches a temperature of 160 degrees, approximately 3-4 minutes (or 5-6). Remove the bowl from the saucepan. Add the gelatin mixture and whisk to combine, 15-20 second. Return the bowl to the saucepan and add the chocolate, whisking until it is almost melted, another 30 seconds.

Remove the bowl from the saucepan and put it in a large bowl filled with ice water. Whisk until the chocolate is fully melted and the custard is cool, 5-6 minutes. Whisk in the remaining 3/4 cup mascarpone.

In another bowl, beat the 3/4 cup whipping cream until stiff peaks form. Fold the whipped cream into the custard, one half at a time, transforming the custard into a mousse.

To assemble the tiramisu, spread 1/4 cup of the mousse in the bottom of a ramekin or 1-cup bowl or cup. Dip ladyfingers in the sweetened espresso and lay on the mousse in a single layer. Add another layer of mousse and more ladyfingers. Top with two tbsp of the mascarpone mixture that's been chilled. Garnish with chocolate shavings and serve.