Let’s start this week with something sweet, shall we? With something “chocolaty”, to be precise. I don’t exactly make chocolate desserts very often, however I do enjoy eating them – if prepared with chocolate of at least 60% cocoa.
I’ve never tried chocolate tiramisu before and ever since spotting the recipe over at What’s for lunch, honey? I’ve been wanting to give it a try. Only by reading it, I could imagine the delicious taste of this tiramisu!
I tweaked the recipe slightly and replaced quark (which I also love) with fresh ricotta, I didn’t use any fruit (Meeta used raspberries) because certain eater in our household dislikes certain fruits in desserts (and that wouldn’t be me!) and also, I dipped the biscuits in a mixture of cereal coffee (which I prefer over real coffee) and home made walnut liqueur. We both enjoyed eating this tiramisu and agreed that the 2nd day it tasted even better. What a treat!
Ingredients for a rectangular dish (20x26cm):
200g heavy cream
120g chocolate, chopped (I used the one with 60% cocoa solids)
250g fresh ricotta
3 Tbsp blond cane sugar
1 cup freshly made cereal coffee (as an alternative to coffee)
a generous splash of walnut liqueur
1 Tbsp good quality cocoa powder
1 Tbsp chocolate sprinkles
1. Heat the heavy cream in a skillet, but do not bring to boil. Remove from heat and mix in the chopped chocolate Stir for it to melt and set aside.
2. In a bowl, combine the Mascarpone and ricotta. Add the melted chocolate cream to this mixture and whisk until smooth.
3. Separately, mix the cereal coffee and walnut liqueur in a small bowl. Dip each ladyfinger into this liquid, placing half of them onto the bottom of the rectangular dish. Spread half of the choco-Mascarpone cream over the ladyfingers, then layer the rest of coffee-dipped ladyfingers and spread the rest of the cream onto them.
4. Cover the dish with a cling film and transfer to the fridge. Let it set overnight. The next day, i.e. before serving, sprinkle the tiramisu with cocoa powder and chocolate sprinkles. Enjoy!