Monday, March 29, 2010

Triple Chocolate Tiramisu

2 3-ounce packages ladyfingers, split
1/4 cup brewed espresso or strong coffee
1 8-ounce carton mascarpone cheese
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/3 cup chocolate liqueur
1 ounce white baking chocolate, grated
1 ounce bittersweet chocolate, grated
unsweetened cocoa powder
chocolate-covered coffee beans, chopped

Preparing the tiramisu:
Line the bottom of an 8-inch by 8-inch by 2-inch baking pan with enough ladyfingers to cover, cutting to fit. Brush with half of the espresso; set aside.

In a medium bowl combine mascarpone cheese, cream, powdered sugar, and vanilla. Beat with an electric mixer on medium speed just until stiff peaks form. Add liqueur; beat just until combined.

Spread half of the mascarpone mixture over ladyfingers in pan. Sprinkle with white chocolate and bittersweet chocolate. Top with another layer of ladyfingers, cutting to fit. Brush with the remaining espresso. Spread the remaining mascarpone mixture over ladyfingers in pan. Cover and chill for 6 to 24 hours.

Before serving, lightly sprinkle cocoa powder over top of dessert. Garnish with chocolate covered coffee beans.

Serves 12


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