Tiramisu made even better
On a recent trip to Whole Foods I discovered chocolate extract and chocolate lady fingers! SO, I had to try to make a triple chocolate tiramisu with some melted chocolate. Technically I guess it would be quadruple chocolate with the cocoa powder but since the cocoa powder was mostly a garnish I didn’t count it. I also created an egg-less version to see what it would taste like. I made two versions, one with coffee liqueur and the other with Marsala wine and they taste almost identical so use whatever you have on hand. I know that some people completely omit the liqueur and just use more coffee for dipping the lady fingers as well. The egg-less version is still light, fluffy and not too sweet so you will not miss the eggs at all. I gave some to a friend’s mom who is a tiramisu lover and she gave the recipe two thumbs up. I forgot to take a picture of the whipped cream and chocolate mascarpone cheese being folded together so sorry! Recipe and pictures below:
Triple Chocolate No Egg Tiramisu
Servings: 8-10 servings
Prep Time: 25-30 minutes
Refrigeration Time: 4-8 hours
2 boxes of chocolate lady fingers (approximately 40 lady fingers also known as Savoiardi biscuits)
1 cup of strong coffee, cooled to room temperature (substitute espresso for a stronger bitter flavor)
1 Tablespoon of chocolate extract (can omit per your preference)
4 Tablespoons of Marsala wine or a coffee flavored liqueur like Kahlua (substitute rum or brandy and if you like a stronger alcohol flavor increase liqueur amount to your preference)
1 lb or 16 oz of mascarpone cheese, softened to room temperature
2 cups of cold heavy whipping cream (heavy cream must be very cold)
½ cup of granulated white sugar (can use 1/3 cup of sugar instead if you prefer less sweet)
2 teaspoons of chocolate extract (or substitute with vanilla extract)
4 oz of semi-sweet chocolate melted and cooled
2 oz of grated semi-sweet chocolate, divided
2 teaspoons of unsweetened cocoa powder
In a small bowl, combine the dipping liqueur ingredients and stir to combine. Set aside.
In a medium-sized bowl gently stir the softened mascarpone cheese with the cooled melted chocolate using a wooden spoon until well incorporated. Do not overbeat mascarpone because it can curdle. Set aside.
Using a stand mixer or hand mixer, pour the sugar, chocolate extract and cold heavy cream into a large bowl and beat on high until soft peaks form. I usually will scrape the bowl mid-way through to make sure the sugar has not settled to the bottom.
Gently fold in the sweetened whipped cream with the chocolate mascarpone mixture until well combined. The mixture will be a brown color with a soft as cloud texture. Haha, I couldn’t think of a better description except for cloud like. This would also be a great frosting to use on other baked goods.
Using a 13×9 sized baking dish quickly dip 20 lady fingers one at a time for a few seconds in the dipping liqueur to create the bottom layer. There should be 10 lady fingers in two rows. Be careful to completely dip each lady finger in the liqueur but only for a few seconds otherwise they will become too soggy and fall apart. BUT there are some people who like a soggy tiramisu so it’s up to you! I like my lady fingers to be soft but still have some texture like a cake. Also, it doesn’t matter if the lady fingers break because you will be covering it with the cream.
Layer and smooth about half the creamy filling over the bottom layer of the lady fingers covering all sides. I like to cover all sides but you don’t have to. Sprinkle about half the grated shavings all over the bottom layer.
Repeat the same process with remaining lady fingers, creamy filling and grated chocolate for top layer. Sprinkle about 2 teaspoons of cocoa powder all over top. You can wait to add the cocoa powder as the last step before serving as well. I didn’t really notice a difference in texture.
Cover with plastic and refrigerate for 4-8 hours before serving.