Bring in this weekend with Chocolate Tiramisu – a delish twist on the Italian classic that will have you swooning!
Four years ago, in late June, I started this blog. I wish I could say I had spent hours contemplating the decision. Or that I had given it ample thought and that this was what I wanted to do with my life. In truth, I started this blog on a whim. Friends and family felt I was wasting my talent just baking and putting up pictures on Facebook (check my page out!). I must start a food blog, they said.
After hearing the same for the umpteenth time, I woke up one morning, signed up for a new WordPress blog site (this is not my first blogging stint) and within the hour, I had a food blog. Just like that!
Over the years the blog and I have huffed and puffed through to make our way in a world that is now chock-a-block with bloggers from various niches. And so, it has been both rewarding and rough. But one thing that the blog has always brought us, is a cause for celebration.
Through the blog we celebrate this beautiful community of people (you, Dear Reader); we celebrate tradition and fusion; family and friends; passion, talent and skill; life and most importantly – FOOD. And have I told you how grateful I am that you’ve chosen to hop on to this crazy ride? Thank you, from the bottom of my heart. ❤
This being The Foodscape’s birthday month, I thought it would be fitting to share food and recipes that are worthy of a celebration with you. Are you thinking what I’m thinking? On the count of 3 let’s say it together. One. Two. CHOCOLATE TIRAMISU! 😛
I’ve never believed that the classic Tiramisu can be made better. It’s pretty perfect to me, despite the fact that I make an egg-free version that is right up there near the classic! But yeah, never better. And I stand by that. However, it turns out, you can make a Chocolate Tiramisu that is just as good as a traditional Tiramisu. Do you know how hard it is for me to say this, considering I’m a coffee fanatic and not a chocoholic?
This Chocolate Tiramisu is as incredible, breathtaking and show stopping as a traditional Tiramisu. No joke. There, I said it.
Here’s what you need:
- Savoiardi Biscuits – a pack of 24 (also known as Ladyfingers)
- Instant Coffee – 5 tbsp
- Cold Water – 250 ml
- Mascarpone Cheese – 250 g
- Caster Sugar – 3 tbsp (or more, depending on how sweet you want the dessert to be)
- Heavy Whipping Cream – 250 ml
- Dark Chocolate – 113 g, melted and cooled
- Dark Rum – 2 tbsp (optional)
- Vanilla Extract – 1 tsp
- Cocoa Powder – to drizzle
Here’s how you make delectable Chocolate Tiramisu:
- In a pot combine cold water and instant coffee. Stir until the coffee dissolves and refrigerate till using.
- While the coffee is chilling, in a bowl, beat mascarpone cheese, sugar and heavy whipping cream until it is thick and creamy, about 2 minutes. Add in the melted, cooled dark chocolate and gently fold until the chocolate is fully incorporated. Pour in the vanilla extract and dark rum and mix. Refrigerate until using.
- Take the coffee out from the refrigerator and begin quick-dipping the savoiardi biscuits in it one-by-one and placing them in a layer in a large deep square/rectangular dish.
- Once the entire bottom of the dish is lined with coffee-soaked ladyfinger biscuits, pour half of the prepared chocolate mascarpone cream over the biscuits and even the layer out with a spatula. Then lightly drizzle cocoa over the cream.
- Repeat the same procedure, layering coffee-soaked biscuits, chocolate mascarpone cream and cocoa alternatively until the dish if filled to a little over 3/4th of its capacity.
- Cover the dish with aluminium foil and place it in the refrigerator for 24 hours.
- Serve chilled.
If I were put up to the challenge, I could write a book about Tiramisu, my love for it and my willingness to try different versions and incorporate various flavour combinations into this exquisite dessert. All thanks to this Chocolate Tiramisu. Actually, I’d have to say all thanks to the boyfriend, ’cause had he not badgered me to try my hand at Chocolate Tiramisu, I would have never gotten around to it. 😀
I digress. There are many things I love about this Chocolate Tiramisu, which if you are a chocolate + coffee lover, I’m certain will blow your mind too! Here goes.
- The Aroma: Have a Chocolate Tiramisu placed in front of you and I dare you not to lean forward and take a whiff of this sweet-scented confection. Impossible, right? The fragrances emitting from this dessert wrap you in a reverie, the kind induced by morning coffee or a cube of creamy dark chocolate slowly melting on your tongue. Irresistible!
- The First Bite: Scoop out a spoonful and place it in your mouth, and suddenly it feels like a millions little explosions are going off, in the best way; kind of like a pop rocks situation, but minus the crackle and mess. These explosions are pure flavour. And you can’t stop it from drawing you in further. There’s no way out now.
- The Flavours: The warmth and earthiness of bitter dark chocolate paired with the smokiness of the coffee, beautifully offset by the sweet, creamy richness of the mascarpone cheese, and elevated by the boozy punch of the rum. I couldn’t fault it if I tried.
- The Textures: If I was to best describe the textures in a Chocolate Tiramisu, I’d say it’s all about layers of velvet and the most delicate sponge. Making for a melty, sumptuous mouthful.
- The Perfect Balance: Bring together all these wonderful aspects, and you’ve got a Chocolate Tiramisu that is a winner all the way! And balance is everything. It has a lush and opulent feel with the smoky coffee cutting through it. It’s subtly sweet, allowing for every flavour to shine distinctly. And it’s the right amount of chocolaty, stopping short of overkill. Simply flawless.
Tips to make the most amazing Chocolate Tiramisu:
- While this dessert is super quick and easy to put together, I recommend you stick to the 24-hour chilling time which will allow the flavours to really meld together and be the awesomeness that is Chocolate Tiramisu.
- For some flair, you can serve the Chocolate Tiramisu in glassware. Wine goblets, or coupe glasses work beautifully. Following the above instructions, layer the coffee-soaked ladyfingers and chocolate mascarpone cream in glassware, garnish with shards of dark chocolate, cover and chill for 24 hours.
- The flavours in a Tiramisu get better over time. So the longer you have it refrigerated, the better it will taste. I would, however, put a cap of 5-7 days; not that it would ever remain in your fridge untouched for a week! 😉
The boyfriend was over the moon. He couldn’t believe his eyes, and when he first tasted it, he couldn’t believe how amazing it was. He ate eagerly, ooh-ing and ahh-ing, with the kind of haste that showed he couldn’t get enough. He savoured every bite, leaning back. And when he was done, he looked over at me, with an expression that read regret for having eaten it too quickly. 😛
Take it from a person who can’t eat more than a few spoons of a chocolate dessert; Chocolate Tiramisu is magic. I kept going back for more, and as I write this, I’m already pumped about making a new batch!
Dear Reader, I hope you make responsible decisions this weekend. And by that I mean that you’ll make yourself, your family and friends a nice, big batch of Chocolate Tiramisu! Go on, it’s the right thing to do. 😉 ❤
Want to Pin This recipe for later? Here you go…
Psst… If you’d like to, you could come check me out on Pinterest! I pin a tonne of fun stuff – chocolate, lots of dessert, easy weeknight recipes; and home decor (I’m obsessed with home office spaces!)😛
Also, for regular updates on what’s happening in The Foodscape kitchen, follow me on Instagram at @thefoodscape! You’ll love all the deliciousness there, I promise! ❤