Description
A rich and creamy tiramisu with chocolate in three layers, with a perfectly balanced flavor that lets the chocolate and coffee shine.
Ingredients
Scale
- 300g semi-sweet chocolate (or mix dark chocolate and milk chocolate in equal parts)
- 1 1/4 cup heavy cream (300g)
- 12 oz mascarpone cheese (340g), cold from the fridge; I recommend Galbani
- 3 egg yolks
- 1/2 cup granulated sugar (100g)
- 1 tsp vanilla
- ¼ tsp salt
- 1 cup heavy cream, chilled (240g)
- 1 ½ cup strong black coffee, room temperature (360g)
- 2 tbsp cocoa powder
- 30–36 ladyfingers
- 2 tbsp cocoa powder to dust
Instructions
- Add the chopped chocolate and heavy cream to a microwave safe bowl. Microwave in 20 second increments, stirring gently in between, until the chocolate melts and a smooth ganache forms. Set aside to cool down.
- Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.
- In a separate heat-proof bowl, add the egg yolks, sugar, salt and vanilla. Boil 1-2 inches of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy.
- Pour the egg yolk and sugar mixture onto the mascarpone cheese. Whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy).
- Add 1 cup of the ganache from step 1. Whisk on low speed until just combined; do not overmix.
- In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks.
- Add the whipped cream to the chocolate mascarpone mixture in 2-3 additions, folding gently with a rubber spatula.
- Make the coffee however you normally do and whisk in the cocoa powder. Pour into a wide bottomed bowl and let it cool down to lukewarm temperature.
- Dip each ladyfinger quickly into the coffee and add a layer of soaked ladyfingers in the bottom of an 8×9.5 inch rectangular dish.
- Spread on half of the chocolate mascarpone cream evenly. If the cream feels soft, refrigerate for 10 minutes.
- The ganache should be runny but not hot. If it’s too thick, microwave for 10 seconds until it reaches the desired consistency. Pour half of the ganache on top of the mascarpone layer.
- Repeat with another layer of soaked ladyfingers. Top with the remaining chocolate mascarpone cream and spread on the rest of the ganache on top.
- Cover and refrigerate for at least 6 hours, or ideally overnight.
- When ready to serve, use a hair-dryer on low heat to slightly warm up the ganache layer until it becomes shiny. Then sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve.
Notes
- Make sure to use cold mascarpone for the best texture.
- If using instant coffee, adjust the amount based on your preference for strength.
- Let the tiramisu chill overnight for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling and Layering
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Triple Chocolate Tiramisu, Tiramisu Recipe, Chocolate Dessert