Author of Ed Engoron’s Choclatique, Running Press, 2011
What is tiramisu, who invented it and when was it invented? Some say the origin of this popular coffee-flavored Italian dessert dates back to the 1960s in the region of Veneto, Italy, at the restaurant “Le Beccherie” in Treviso. Others claim that the dish was first created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori. Regardless of who invented it, it is a great tasting Italian coffee-chocolate-mascarpone mixture.
In traditional pastry, tiramisu has similarities with some Italian cakes in addition to Zuppa Inglese. While tiramisu is easy to make, I wanted to deconstruct it a little making a Tiramisu Chocolate Mousse with a ladyfinger garnish.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready In: 2 hours 30 minutes
Yield: 4 servings
4 tablespoons brewed espresso
1 tablespoon unsalted butter
3-1/2 ounces Choclatique Private Reserve Dark Chocolate, broken into small pieces
2 tablespoons Marsala wine, rum or brandy (optional)
2 large egg yolks
4 teaspoons granulated sugar
4 tablespoons mascarpone cheese
3/4 cup heavy cream
4 ladyfingers or ladyfinger chunks
- Combine the espresso and butter in the top of a double boiler over simmering water. Do not let the simmering water touch the bottom of the pan.
- Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
- Combine the Marsala wine, egg yolks and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, about 3 to 5 minutes. Remove from heat.
- Stir mascarpone cheese into the Marsala mixture.
- Combine chocolate mixture with mascarpone mixture. Set aside and let it cool to room temperature, about 30 minutes.
- Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
- Fold half of whipped cream into cooled chocolate mixture.
- Fold second half of whipped cream into chocolate mixture until there are no longer white streaks.
- Cover with plastic wrap and chill in refrigerator for at least 2 hours.
- To serve, spoon it out on a flat plate, garnish with an upright ladyfinger placed vertically in the mousse and dark or white chocolate curls or a drizzle of chocolate syrup.
ChefSecret: If you are down to broken ladyfingers in the bottom of the box, take the largest chunks and sprinkle them on top if the mousse for added texture. No ladyfingers in the house? Any broken cookie will do the job.