Description
A rich and indulgent twist on the classic Italian dessert, this Double Chocolate Tiramisu layers espresso-soaked ladyfingers with creamy mascarpone and both cocoa and melted chocolate for an ultra-decadent treat.
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 6 oz dark chocolate, melted and slightly cooled
- 1 1/2 cups strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 teaspoon vanilla extract
- 24 ladyfinger cookies (savoiardi)
- 3 tablespoons unsweetened cocoa powder
- 2 oz dark chocolate, finely grated or shaved
- Pinch of salt
Instructions
- In a heatproof bowl, whisk egg yolks and sugar together. Place over a pot of gently simmering water and whisk constantly for 5–7 minutes until pale, thick, and slightly warm.
- Remove from heat and whisk in melted dark chocolate and vanilla extract. Let cool slightly.
- Fold mascarpone cheese into the chocolate egg mixture until smooth.
- In a separate bowl, whip heavy cream with a pinch of salt until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture to create a light mousse.
- In a shallow dish, combine cooled espresso with coffee liqueur if using.
- Quickly dip each ladyfinger into the coffee mixture and arrange a layer in a serving dish.
- Spread half of the chocolate mascarpone cream over the ladyfingers.
- Dust lightly with cocoa powder and sprinkle with some grated chocolate.
- Repeat with another layer of dipped ladyfingers and remaining cream.
- Finish with a generous dusting of cocoa powder and remaining chocolate shavings.
- Cover and refrigerate for at least 6 hours or overnight before serving.
Notes
- Do not over-soak ladyfingers to prevent a soggy dessert.
- For alcohol-free tiramisu, omit the coffee liqueur.
- Best flavor develops when chilled overnight.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian