Author of Ed Engoron’s Choclatique, Running Press, 2011
I was at a famous Italian restaurant in San Francisco last month where Tiramisu was described on the menu as “a traditional classic Venetian dessert created in the 1800’s.” While there is some debate regarding the origin of Tiramisu there is no question the earliest mention I could find was in the Washington Post on December 24, 1969. The dessert was first made in Via Sottotreviso at Treviso, near Venice. The recipe was documented in Giovanni Capnist’s 1983 cookbook, Dolci del Veneto.
White this dessert is neither traditional or a classic I felt safe that I could take the liberty of expressing my own personality and preferences to this Tiramisu Swirl Cheesecake.
Prep Time: 35 minutes
Bake Time: 60 minutes
Ready In: 3 hours (best overnight if you can wait that long)
Yield: 1 9-inch cheesecake
1 (7-ounce) package ladyfingers, dried
4 tablespoons butter, melted
6 tablespoons strong cold coffee
3 (8-ounce) packages cream cheese
1 (8-ounce) container mascarpone cheese
1 cup granulated sugar
2 teaspoons pure vanilla extract
4 tablespoons all-purpose flour
2 ounces Choclatique Midnight Unsweetened Baking Chocolate, melted
3 tablespoons Choclatique Dark Chocolate Curls
- Preheat oven to 350º F.
- Place a roasting pan of water on the bottom of oven filled about one third of the way.
- Prepare an 8- or 9-inch springform pan by covering the bottom with aluminum foil to seal out the water.
- In a small bowl crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee. Press into the bottom and up the sides of a prepared springform pan.
- In a large bowl, mix the cream cheese, mascarpone and sugar until very smooth. Add the eggs, vanilla extract and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream.
- Using two separate bowls divide the cream cheese mixture in half.
- Add the melted chocolate and 4 tablespoons coffee to the half the cream cheese batter and mix thoroughly. Pour the chocolate cream cheese batter into crust followed by the remaining cream cheese batter. Using the broad side of a knife or spatula swirl the two batters to marble.
- Place springform pan into the roasting pan of hot water. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Let cake to cool in oven for 20 minutes.
- Remove from oven, and let it finish cooling.
- Refrigerate for at least 3 hours, or, better yet, overnight.
- Right before serving sprinkle with chocolate curls.
ChefSecret: The literal translation of the Italian name tiramisù (tirami sù) means “pick- me-up” or metaphorically, “make me happy.” This may refer to the caffeine in the coffee and effect of cocoa used in the original recipe.