Hooray! Four states and over 2,000 miles later, the rolls FINALLY arrived at my friend’s doorstep! Of course, after an 11 day journey they are no longer edible… 🙁 What am I talking about? Catch up on your reading and you’ll find out!
When it came time to choose a recipe to represent the last leg of the journey from Pennsylvania to Ohio, I decided to go straight to the source! I texted my friend, Carrie, “Random question – what is your favorite dessert?” Her response was, “I love anything chocolate. Tiramisu is one of my tops.” Ask and you shall receive! Not just any old tiramisu, but ladyfingers laced with CHOCOLATE zabaglione and slathered with a layer of sweetened whipped cream with a dusting of cocoa powder. Drooling yet????
Zabaglione is an Italian dessert made with egg yolks, sugar and wine (which I omitted so my kids can indulge as well). The custard is whipped over a double boiler until thick, then folded into marscarpone cheese and whipped cream. Zabaglione is delicious served over berries, or layered between ladyfingers dipped in espresso to make tiramisu. Layered desserts are extremely popular in many cultures. For example, the French adore charlotte russe, while the English coined the term trifle. However, it’s the Italians who have perfected my favorite combination: chocolate + espresso. Enjoy, I know I
did will!!!! 🙂
Adapted from: Everyday Italian cookbook
1/4 cup semisweet chocolate chips (I prefer the Ghirardelli brand)
4 egg yolks
1/2 cup sugar + 2 TBSP, divided
Pinch of salt
6 oz container mascarpone cheese (available in the specialty cheese section at most grocery stores)
1 cup whipping cream + 2 TBSP, divided
1 1/2 cups espresso, warm
24 – 30 crisp ladyfingers (I used the Savoiardi brand, I buy them at a local Italian market)
1/4 tsp vanilla
Unsweeted or Dutch processed cocoa, for garnish
Add 2 TBSP whipping cream and the chocolate chips to a small saucepan over medium heat. Sitr until the mixture is melted and smooth. Set aside and keep warm. Whisk the egg yolks, 1/4 cup sugar and pinch of salt in a glass bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk constantly until the mixture is thick and creamy, about 4 minutes. Add chocolate ganache to the custard off the heat. Whisk to combine. Cover and refrigerate for one hour.
Place mascapone in a large mixing bowl to soften at room temperature. With a hand mixer or stand mixer fitted with a whisk attachment, beat 2/3 cup of cream and 1/4 cup of sugar until soft peaks form. Whip mascarpone with the same whisk attachment for 30 seconds, then using a spatula add it to the whipped cream and fold the mixture together. Then fold in the chilled chocolate zabaglione. Cover and refrigerate for one hour.
Combine the warm espresso and 1/4 cup of sugar in a bowl. Line a metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Dip ladyfingers for ONE SECOND (unfrosted side only) and arrange in the bottom of the pan with the espresso dipped side facing up. If you dip them longer they will become soggy. Spoon half the mascarpone mixture over the ladyfingers, spreading to the edges of the pan. Dip and arrange another layer of ladyfingers, add the remaining mascarpone mixture, and dip and arrange the last layer of ladyfingers with the frosted, non-dipped side facing up.
Cover and refrigerate at least 6 hours. When you are ready to serve the tiramisu, invert onto a platter and remove the plastic. With a hand mixer or stand mixer fitted with a whisk attachment, beat the remaining 1/3 cup whipping cream, 2 TBSP sugar and 1/4 tsp vanilla until soft peaks form. Spoon over the tiramisu, then dust with cocoa powder. Slice and serve. Refrigerate leftovers.