Espresso and Dark Chocolate Tiramisu
By Tested and Perfected in the Sur La Table Kitchen
Espresso and Dark Chocolate Tiramisu
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
8 servings
3 cups (24 ounces) mascarpone cheese, room temperature
2 vanilla beans or 2 tablespoons vanilla bean paste
1/2 cups freshly squeezed orange juice, divided, plus more as needed
1 tablespoon orange zest
5 tablespoons sugar, divided
1-1/2 cups strong brewed coffee or brewed espresso, cooled to room temperature
15 to 18 Italian ladyfingers
2 ounces fine-quality bittersweet chocolate, grated
2 vanilla beans or 2 tablespoons vanilla bean paste
1/2 cups freshly squeezed orange juice, divided, plus more as needed
1 tablespoon orange zest
5 tablespoons sugar, divided
1-1/2 cups strong brewed coffee or brewed espresso, cooled to room temperature
15 to 18 Italian ladyfingers
2 ounces fine-quality bittersweet chocolate, grated
In Italian, “tiramisu” means “pick me up,” due to the strong brewed coffee used to moisten the lady fingers. The addition of orange juice and zest provides a refreshing citrus zip to this rich dessert. This can be assembled and served in any dish you’d like, simply adjust the number of lady fingers based on how many fit in each layer
To prepare mascarpone: To a large mixing bowl add mascarpone and 3 tablespoons of sugar. Using a silicone spatula to mix until combined. If using vanilla beans: Using a paring knife, cut a lengthwise slit into the vanilla beans and scrape out seeds and add to the mascarpone. Add orange juice and zest, stir to combine. If mixture seems stiff, add additions of orange juice, one tablespoon at a time. Set aside
To prepare ladyfingers: Stir 2 tablespoons sugar into the cooled coffee, stirring to dissolve. One at a time, dip each ladyfinger into the coffee mixture and arrange in a 9x9 inch or other decorative baking dish in a tightly packed layer. Spoon or brush additional espresso over the layer of ladyfingers if desired.
Using a silicone spatula, add half of the mascarpone mixture to the first layer of lady fingers and spread to an even layer. Repeat the dipping and placing of the ladyfingers into a second layer and top with the remaining mascarpone mixture. Sprinkle the top with an even layer of the grated chocolate. Cover and refrigerate 2 hours or up to 24 hours before serving.
To serve: Spoon tiramisu into 8 chilled dessert dishes. Serve immediately.
To prepare mascarpone: To a large mixing bowl add mascarpone and 3 tablespoons of sugar. Using a silicone spatula to mix until combined. If using vanilla beans: Using a paring knife, cut a lengthwise slit into the vanilla beans and scrape out seeds and add to the mascarpone. Add orange juice and zest, stir to combine. If mixture seems stiff, add additions of orange juice, one tablespoon at a time. Set aside
To prepare ladyfingers: Stir 2 tablespoons sugar into the cooled coffee, stirring to dissolve. One at a time, dip each ladyfinger into the coffee mixture and arrange in a 9x9 inch or other decorative baking dish in a tightly packed layer. Spoon or brush additional espresso over the layer of ladyfingers if desired.
Using a silicone spatula, add half of the mascarpone mixture to the first layer of lady fingers and spread to an even layer. Repeat the dipping and placing of the ladyfingers into a second layer and top with the remaining mascarpone mixture. Sprinkle the top with an even layer of the grated chocolate. Cover and refrigerate 2 hours or up to 24 hours before serving.
To serve: Spoon tiramisu into 8 chilled dessert dishes. Serve immediately.