Last month I posted a review for a Tiramisu Martini that was just divine. But I haven’t been able to get the real thing off my mind since. I thought this recipe for chocolate tiramisu would fit in with this week’s somewhat Italian theme. It started off with carbonara with a twist and continues with tiramisu with a chocolate twist.
My friend Kim’s recipe for authentic tiramisu with a chocolate twist. Creamy, chocolaty and delicious!
This recipe involved 2 stores: the grocery and liquor store, and it was a little pricey. First stop was the liquor store for the chocolate liqueur. I went to a smaller shop that’s close to home, and they didn’t have a huge selection. In fact, Godiva was the only chocolate liqueur they stocked, and they didn’t have a mini. I had to buy a full-size bottle for just over $30. I wasn’t too disappointed, though, since I have plenty left over to use in other recipes.
The next priciest item was the mascarpone cheese. Two containers were just under $10, and I needed 1 1/2 for my chocolate tiramisu. I have no idea what I’m going to do with the leftovers, but I’m sure I’ll find something. It’s too good to let it go to waste.
Apparently, tiramisu is a no-bake dessert that can be made in 30 minutes. I had no clue, or I would have been making it years ago! The directions for this recipe were very clear and easy to follow. It did take me 10 minutes longer than the time listed to prepare it, but I was being very careful.
The “work” with this dish is brewing coffee and using an electric mixer. You might be able to make it without the mixer, but I wouldn’t recommend it. Beating the egg whites alone (step 2) took 4 minutes.
As far as the coffee goes, I’m glad I brewed a little extra. I ran out halfway through soaking the ladyfingers for the second layer, and I had to add a touch more. It may have been because I dipped each one then flipped it so both sides were wet. My dip-and-flip was very fast, but the cookies sure absorbed the coffee-liqueur mixture quickly.