Classic tiramisù doesn’t usually contain chocolate, but I love how it pairs with the coffee.
It’s just one of those magical flavor combinations.
- Yield: Makes 8 servings
- Espresso syrup:
- 1 1/2 cups espresso or strong coffee
- 1/4 cup sugar
- 1 3/4 cups mascarpone cheese, divided
- 2 tablespoons plus 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon unflavored gelatin
- 4 large egg yolks
- 1 cup chilled heavy whipping cream, divided
- 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
- About 48 soft ladyfingers
For espresso syrup:
- Stir espresso and sugar in a small bowl until sugar dissolves; set aside.
- Combine 1 cup mascarpone, 2 tablespoons sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
- Place 1 tablespoon water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
- Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
- Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 tablespoons mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.