Chocolate Tiramisu
6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
Place the mascarpone cheese in a large bowl and set aside. With an electric
mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks
form. Fold the whipped cream into the mascarpone. Then fold in the chilled
Chocolate Zabaglione. Cover and refrigerate.
Whisk the warmed espresso and the remaining 1/4 cup of sugar
in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf
pan with plastic wrap, allowing the plastic to extend over the sides. Working
with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a
single layer side by side over the bottom of the prepared pan.
Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8
of the cookies in the espresso and layering the cookies and remaining mascarpone
mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange
side by side atop the tiramisu. Press lightly to compact slightly (the last
layer will extend above the pan sides). Cover the tiramisu with plastic and
refrigerate at least 6 hours.
Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter.
Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable
peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
Chocolate Zabaglione
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt
Add cream and chocolate to a heavy small saucepan. Cook over medium heat,
stirring often, until the chocolate chips are melted and smooth. Set aside and
keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large
glass bowl until blended. Set the bowl over a saucepan of simmering water, but
do not allow the bottom of the bowl to touch the water. Whisk the egg mixture
over the simmering water until it is thick and creamy, about 4 minutes. Remove
from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg
mixture. Cover and refrigerate to chill completely.
Source: Food Network by Giada De Laurentiis
