I was delighted when my friend, Annie, of From the Bookshelf invited me to do a guest blog post…but it’s always a little daunting knowing you have to make something extra special…hoping it both tastes wonderful and photographs well. I decided this was the perfect time to tackle tiramisu. On a trip to Vancouver a few summers back, we ended up at a Romano’s Macaroni Grill for the first time. The star of the show was their decadent tiramisu…which my oldest son, Tom, ordered for dessert. He shared a few bites…and it was heavenly. After returning home, I googled this lovely dessert, hoping to make it at home….well, after seeing that it had nearly 1500 calories per serving and no tried and true copy cat version, I gave that idea a rest.
Since Annie was returning from a fabulous trip to Italy, I thought it only fitting to make something Italian. And May’s Bon Appetit featured a chocolate tiramisu. I was hopeful that I could finally get Nick and hubby, Bill, to enjoy this dessert if there was more chocolate involved than a sprinkle of cocoa powder.
1 cup heavy cream, divided
48 soft ladyfingers
Stir coffee, Kahlua and sugar in a small bowl till sugar dissolves. Set aside.
Whisk together 1 cup of the mascarpone, 2 tablespoons sugar and vanilla in a small bowl. Cover and keep chilled.
Put 1 tablespoon of water in a small bowl. Sprinkle with gelatin and let stand till gelatin softens, about 15 minutes. Set aside.
Mix together egg yolks, 1/2 cup sugar, 1/4 cup cream and 1/4 water in a medium metal bowl. Place bowl over a saucepan of boiling water and whisk continuously till temperature reaches 160º…about 3-4 minutes. Remove bowl and whisk in gelatin till combined, then return bowl to heat and add the chocolate. Whisk till smooth and melted. Remove from heat and set in an ice bath (I partially fill the sink with water and ice cubes). Let custard cool about 5 minutes.
Whip remaining 3/4 cup cream to firm peaks. Fold half of cream into chocolate custard till well combined, then fold in remaining whipped cream.
Spread 1/4 cup of mousse in bottom of 8 one cup ramekins or teacups. Dunk 2-3 ladyfingers in the coffee liquid quickly, and lay on top of mousse. Cover with more mousse, then another layer of dunked ladyfingers. Spread about 2 tablespoons (or less) mascarpone mixture on top of ladyfinger layer, and garnish with shaved chocolate and cocoa if desired.