Chocolate Tiramisu

Name: Chocolate Tiramisu
Yield: 4 servings
Ingredients: 1 1 1/2 cups espresso or strong coffee; 1 1/4 cup sugar; 1 1 3/4 cups mascarpone cheese, divided; 1 2 tablespoons plus 1/2 cup sugar; 1 1/4 teaspoon vanilla extract; 1 1/2 teaspoon unflavored gelatin; 1 4 large egg yolks; 1 1 cup chilled heavy whipping cream, divided; 1 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving; 1 About 48 soft ladyfingers

From the kitchen of Carly

Layers of espresso-soaked ladyfingers, silky chocolate mascarpone custard, and whipped cream create this elegant Italian dessert. Rich bittersweet chocolate and strong coffee balance each other perfectly, making tiramisu the kind of showstopper that tastes even better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups espresso or strong coffee
11/4 cup sugar
11 3/4 cups mascarpone cheese, divided
12 tablespoons plus 1/2 cup sugar
11/4 teaspoon vanilla extract
11/2 teaspoon unflavored gelatin
14 large egg yolks
11 cup chilled heavy whipping cream, divided
16 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
1About 48 soft ladyfingers

Instructions

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.