Chocolate Tiramisu recipe

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Ingredients

6 egg yolks
¾ cup white sugar
⅓ cup evaporated milk
⅓ cup chocolate milk
½ cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 (8 ounce) container mascarpone cheese
½ cup strong brewed coffee, room temperature
1 ½ teaspoons coconut-flavored rum (such as Malibu®)
1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)
10 ladyfingers, split lengthwise
1 tablespoon Marsala wine (such as Cremovo®)
1 tablespoon unsweetened cocoa powder
1 tablespoon 70% cacao chocolate shavings

Nutrition Info

462.3 calories
carbohydrate: 47.4 g
cholesterol: 291.2 mg
fat: 26.7 g
fiber: 0.7 g
protein: 9.4 g
saturatedFat: 13.8 g
servingSize: -
sodium: 100.7 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together egg yolks and white sugar in a saucepan off heat until well blended. Whisk in evaporated milk and chocolate milk, place pan over medium heat. Stir constantly until boiling, about 5 minutes. Boil for 1 minute, remove from heat and cool slightly. Cover tightly with plastic wrap, chill in refrigerator for 1 hour.

  2. Beat heavy cream, confectioners' sugar, and vanilla extract together in a bowl until stiff peaks form.

  3. Remove yolk mixture from refrigerator, whisk in mascarpone until smooth.

  4. Combine coffee, coconut-flavored rum, and coffee-flavored liqueur in a small bowl. Place ladyfingers in a bowl, drizzle coffee mixture over ladyfingers.

  5. Arrange half of the soaked ladyfingers in the bottom of a 9x5-inch baking pan. Spread half the mascarpone mixture over ladyfingers, then half the whipped cream. Repeat with remaining ladyfingers and whipped cream, end with a layer of mascarpone mixture.

  6. Sprinkle the tiramisu with cocoa powder and chocolate shavings. Cover with plastic wrap, refrigerate until set, 4 to 6 hours.

Recipe Yield

1 9x5-inch baking pan

Recipe Note

A traditionally Italian, no-bake cake made with spongy ladyfingers, coffee, and chocolate custard.

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