In the past few days, everything seemed to get me back to doing that Tiramisu recipe that I used to call one of my “Basics” when I was having friends for dinner in Paris.
Nothing to do with my pregnancy but I have been craving for weeks for Italian food and mood. Italian classes at Divertimenti have been taking place one after the other, friends came back from Florence with delicious Montepulciano wine and stories about amazing Trattoria with sunny terraces.
But it’s Barbara’s interview for her blog Mind Le Gap that really reminded me of that Tiramisu. Through all the funny & sometimes weird questions, one of them reminded me of how much I’d love London to be located in Italie and the Tiramisu to become the new version of the Triffle in the Gastro Pub Menus….
Anyway, have a look at her website to really feel the British, English, Londonish… way of life. She really knows how to make a good description of my everyday neighbors!
Now, let’s come back to that famous Tiramisu…..
It’s Saturday, the BBC Meteo lets us know that it will be sunny…. NO SHOWER….. JUST SUN….. and maybe even WARM….
Our friend JC has just been putting a lot of pressure on me the day before while having a drink asking me about my Cannelés for that BBQ party on Saturday. I then realized that I had not really thought about making a dessert. Pimm’s and Marinade for the BBQ of course + the Crisps but no dessert on my Menu… except maybe a nice fruit salad….
That’s how I decided to try again my Chocolate Tiramisu recipe!
Why is it called Chocolate Tiramisu? Not because of the cocoa powder that is usually sifted on top of its surface but because of the intermediate layer of dark melted chocolate that will crack under the pressure of your spoon when you start to taste it.
OK…. enough talking about my life… Let’s start with the recipe:
Ingredients for the Express Boudoirs Biscuits
If you do that recipe something like at the last minute and you discover that your Tesco does not have anything close to a Boudoir (sort of Individual Finger Sponge Cake) or even Amaretti biscuits that can be a good alternative, then you do them yourself.
- 3 eggs
- 150g of caster sugar
- 150g of flour
Whisk the eggs and sugar until white and fluffy then gently incorporate the flour in the mix.
As the biscuits will be used afterward as a layer, I don’t really need them to look like boudoir then I skipped the step where you spoon the mixture in a piping bag and on a tray lined with parchment paper, you trace 1 cm wide and a finger long lines that you bake at 170° for about 7-8 minutes.
I used my silicon mold instead but if you don’t have them and did not have the chance to find any biscuits (really unlucky that time!) then follow the indications I mentioned before.
Once they are cooked, let them cool down on a rack.
Here they don’t look that bad?
Ingredients for the Chocolate Tiramisu
For the Chocolate Layer
- 150g of dark chocolate
- 70ml of single or double cream
For the Mascarpone mix
- 6 eggs separated
- 110g of caster sugar
- 500g of Mascarpone
For the Biscuits Layer
- 30 Boudoirs or Amaretti Biscuits
- 25cl of strong coffee
- 10cl of Amaretto or Marsala
For the Finition
- 20g of dark chocolate grated and kept in the fridge
Here they are…. all the ingredients that you need for the recipe…!
For the chocolate layer
On a bain-marie, put the chocolate and get it melted then add the double cream and mix until well incorporated, keep on the side on top of the pan in order to keep it very liquid. It will be easier to spread.
For the Mascarpone mix
First whisk the egg yolks with the sugar until pale & thicker then add the Mascarpone and whisk again until fully incorporated but don’t over whisk, just get a nice smooth airy mix.
Keep in the fridge or on the side while whisking the egg whites until they form soft peaks. Spoon 1/3 of the egg whites in the Mascarpone mix, incorporate to get a lighter mixture that will be easier to work with the rest of the egg whites and prevent from breaking its airy consistency.
Spoon the rest of the egg whites and incorporate until the mix is smooth and homogeneous.
For the Biscuits layer
Have the coffee and Amaretto or Marsala at hand in bowls and also the container in which you will layer your Tiramisu.
Start dipping one by one the biscuits in both the coffee and the Amaretto/Marsala and place each biscuits at the bottom of your Tiramisu dish, close enough to each other to form a nice base. Keep the remaining biscuits dry for the next layer otherwise they will break when you will try to transfer them soaked on top of the first Tiramisu layer.
Once the base is done, drop a generous layer of the Mascarpone mixture on top of the biscuits and with a spoon, try to dispatch evenly the mixture on the surface of the biscuits.
Then, you can spread the chocolate layer on top of the Mascarpone mix. Use a spoon or a palette knife to layer it on the whole surface.
Start again with the biscuits & Mascarpone steps and cover with cling film once you have finished.
Keep refrigerated at least one hour.
For the Finition
Get the grated chocolate out of the fridge, remove the cling film from the top of your serving dish and spread the chocolate on the surface. As the Tiramisu is set, you can incline and rotate your dish in order to get the chocolate evenly distributed on the Tiramisu surface.
Serve straight away and enjoy!