What is better than Tiramisu?

Other than..... 

Giada's Chocolate Tiramisu 

The other night, we had the pleasure of hosting more family for supper for a special occasion (cousin Natalie's birthday).  So I pulled out an all-time favorite recipe, Chocolate Tiramisu.  I like tiramisu, but most of them I find a bit mushy or without enough chocolate.  But I think this one, with chocolate mascarpone cream with layered crisp ladyfingers solves all of those problems.  The dry Marsala wine gives it an extra level of sophistication.

I take no credit for this recipe other than a couple simple alternations and the picture above.  I found it a bit sweet and so added another three ounces of mascarpone.  It is a little bit labor-intensive, so I tend to prepare the night before and freeze, then remove from the freezer while preparing and serving dinner so that it is thawed but not soggy.  It is completely worth the effort!  The recipe is Giada DeLaurentiis and can be found here.

Ingredients

Part 1: Chocolate Mascarpone Cream

2 tablespoons whipping cream

1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

  
Part 2: Finishing the cream

9 ounces container mascarpone cheese
2/3 cup whipping cream
1/4 cup sugar

Part 3: Assembly of Tiramisu layers

2 1/2 cups espresso coffee, warmed
1/4 cup sugar
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish

1. Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.

2. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

3. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

4. Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.

5. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

6. Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours or freezer the night before and then remove and put in the fridge 2 hours before serving, as I do.

7. Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.

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