Posts Tagged ‘Tiramisu’

The Chocolate Doctor’s Tiramisu Chocolate Mousse

Friday, August 21st, 2015
Ed Engoron, Co-Founder of Choclatique
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


  1. 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.
  2. 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.
  3. 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.
  4. Stir mascarpone cheese into the Marsala mixture.
  5. Combine chocolate mixture with mascarpone mixture. Set aside and let it cool to room temperature, about 30 minutes.
  6. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
  7. Fold half of whipped cream into cooled chocolate mixture.
  8. Fold second half of whipped cream into chocolate mixture until there are no longer white streaks.
  9. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
  10. 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.

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The ChocolateDoctor’s Choclatique Tiramisu Swirl Cheesecake

Friday, March 22nd, 2013

Ed Engoron, Co-Founder of Choclatique
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

Chocolate Tiramisu Swirl CheesecakeIngredients:
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 eggs
2 teaspoons pure vanilla extract
4 tablespoons all-purpose flour
2 ounces Choclatique Midnight Unsweetened Baking Chocolate, melted
3 tablespoons Choclatique Dark Chocolate Curls


  1. Preheat oven to 350º F.
  2. Place a roasting pan of water on the bottom of oven filled about one third of the way.
  3. Prepare an 8- or 9-inch springform pan by covering the bottom with aluminum foil to seal out the water.
  4. 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.
  5. 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.
  6. Using two separate bowls divide the cream cheese mixture in half.
  7. 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.
  8. 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.
  9. Dolci del Veneto Remove from oven, and let it finish cooling.
  10. Refrigerate for at least 3 hours, or, better yet, overnight.
  11. 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.

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