Creamy, chocolatey, and a snap to make, this chocolate lover's tiramisu gets an extra pick me up with a shot of coffee liquor.
Notes: When whisking the mascarpone, take care not to over-whisk or the mixture will curdle. If you choose not to use the coffee liquor, increase the coffee to 1 3/4 cups.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- Yield:serves 9
- Active time: 20 minutes
- Total time:2 hours
- 1 1/2 cups strong brewed coffee (see note above)
- 1 tablespoon granulated sugar
- 2 tablespoons cocoa powder, divided
- 5 tablespoons coffee liquor such as Kahlua (optional), divided (see note above)
- 28 ladyfinger cookies
- 2 cups (about 17 1/2 ounces) mascarpone, slightly softened
- 3 ounces bittersweet chocolate, melted
- 6 tablespoons confectioners sugar, divided
- 1 tablespoon pure vanilla extract, divided
- 2 cups heavy cream, very cold
- Cocoa powder for dusting
In liquid measuring cup, stir together coffee, granulated sugar, 1 tablespoon cocoa, and 4 tablespoons (1/4 cup) coffee liquor. Lay 14 ladyfinger cookies in single layer in bottom of pan. With pastry brush or spoon, douse ladyfingers with 1/2 of coffee mixture.
In large bowl, gently whisk mascarpone, melted chocolate, 3 tablespoons confectioners sugar, remaining 1 tablespoon coffee liquor (if using), and 1 teaspoon vanilla until just combined. Spread over soaked ladyfingers in pan and smooth top. Place 14 more ladyfingers in single layer over mascarpone mixture. Soak with remaining coffee mixture.
Using stand mixer or handheld mixer, whip cream with remaining 3 tablespoons confectioners sugar, remaining tablespoon cocoa, and remaining 2 teaspoons vanilla to medium peaks. Spread over soaked ladyfingers and smooth top.
Chill for 1 to 2 hours to allow ladyfingers to completely soften. Dust with cocoa, cut into squares and serve.