Triple Chocolate Tiramisu
Selasa, 15 Oktober 2019
INGREDIENTS
5 large
egg yolks
1/2 cup
sugar
3/4 cup
Marsala wine
1 cup
white chocolate chips
1 pound
mascarpone cheese, softened at room temperature
1 cup
heavy (whipping) cream
1 1/2 cups
brewed espresso or very strong coffee, cooled
1
tablespoon vanilla
One
7-ounce package savoiardi or ladyfingers
2 cups
halved strawberries
1 square
semisweet chocolate, for grating
Chocolate
Curls, recipe follows, for topping
Chocolate Curls:
3 ounces
semisweet chocolate
1
tablespoon vegetable shortening
DIRECTIONS
1. In a saucepan, bring
some water to a boil, then reduce the heat to a simmer. Have ready 2 mixing
bowls that will fit over the top of the pan but not sink all the way in.
2. Put the egg yolks in one
of the mixing bowls off heat. Add 1/4 cup of the sugar and whisk until the
yolks start to turn pale. Place the mixing bowl over the saucepan with the
simmering water. Slowly add 1/2 cup of the Marsala wine and whisk to combine.
Cook over the simmering water until thick, using a rubber spatula to scrape the
bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool.
3. Put the white chocolate
in the second bowl and melt over the pan of water. Set aside to cool.
4. Put the mascarpone in a
bowl and stir until smooth. Pour in the cooled white chocolate and mix to
combine.
5. Combine the cream and
remaining 1/4 cup sugar in a mixer and whip until not quite stiff. Add the
mascarpone-white chocolate mixture and chilled egg yolk mixture to the bowl of
whipped cream and fold gently. Cover with plastic wrap and refrigerate for 1 to
2 hours.
6. Put the brewed espresso,
vanilla and remaining 1/4 cup Marsala in a bowl or measuring cup. Arrange about
a third of the ladyfingers in a single layer in a 9-by-13-inch pan. Spoon a
small amount of the coffee mixture over each ladyfinger (keep it under 1
tablespoon per cookie and you'll be fine). Plop one-third of the cold cream
mixture on top and spread it into a layer. Make a layer of one-third of the
halved strawberries and grate over some semisweet chocolate. Repeat the layers
2 more times.
7. Cover and refrigerate
for a few hours before serving; this allows for more moisture to soften the
cookies and the whole mixture to meld together. To serve, spoon out helpings
onto individual plates. Top with Chocolate Curls.
8. Chocolate
Curls:
9. Put the chocolate in a
microwave-safe bowl with the vegetable shortening and microwave until melted
and hot, 30 to 45 seconds. Stir to combine.
10.
Pour
the melted chocolate mixture onto the underside of a clean baking sheet and
then spread it in a very thin layer with an offset spatula or knife. Put in the
freezer for a few minutes.
11. After a few minutes,
check to see if it is set by pressing with your fingertip; it should leave the
slightest mark but not a depression. Using a sharp-edged spatula, begin to
scrape the chocolate from the bottom of the baking sheet--it will curl.
Transfer the curls to a cold pan or plate and put in the freezer to harden.
Store in the freezer in a ziptop bag until needed.
source : www.foodnetwork.com