Tra Vigne's Chocolate Tiramisu

Name: Tra Vigne's Chocolate Tiramisu
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 142 grams bittersweet chocolate, cut into pieces; 59 milliliters cream cheese, at room temperature; 59 milliliters dark rum; 2 larges egg yolks, at room temperature; 4 larges egg yolks, at room temperature; 237 milliliters fresh hot espresso; 1 sheet store bought chocolate sheet cake; 59 milliliters heavy cream; 118 milliliters heavy cream; 1 Tbsp light or dark rum; 59 milliliters Marsala wine; 237 milliliters mascarpone cheese, at room temperature; 28 grams bittersweet or semisweet chocolate, or 1 tablespoon unsweetened cocoa powder or powdered sugar; 59 milliliters sugar; 118 milliliters sugar; 118 milliliters sugar

Tra Vigne's Chocolate Tiramisu requires approximately 6 hours from start to finish. This recipe makes 10 servings with 440 calories, 5g of protein, and 28g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of heavy cream, chocolate cake, rum, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a rather inexpensive recipe for fans of Mediterranean food.

Instructions

To make the mousse, combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the mixture is smooth and shiny.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Microwave

Bowl

In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed until soft and creamy. Pause occasionally to scrape down the sides of the bowl.

Ingredients you will need

Cream Cheese

Mascarpone

Chocolate

Equipment you will use

Hand Mixer

Mixing Bowl

In another bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream cheese mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.)

Ingredients you will need

Cream Cheese

Chocolate

Egg Yolk

Sugar

Egg

Equipment you will use

Wooden Spoon

Spatula

Bowl

To make the zabaglione, prepare an ice water bath.

Ingredients you will need

Water

Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler.

Ingredients you will need

Marsala

Sugar

Egg Yolk

Rum

Equipment you will use

Double Boiler

Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam.

Ingredients you will need

Water

Equipment you will use

Hand Mixer

Whisk

Frying Pan

Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking.

Ingredients you will need

Water

Mounds Bar

Equipment you will use

Double Boiler

Whisk

Let cool, stirring occasionally.

In a small bowl, beat the 1/2 cup heavy cream until it begins to foam.

Ingredients you will need

Heavy Cream

Equipment you will use

Bowl

Add the remaining 2 teaspoons sugar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zabaglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.

Ingredients you will need

Whipped Cream

Cream

Sugar

To assemble the dessert, in a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the rum.

Ingredients you will need

Espresso

Sugar

Rum

Equipment you will use

Bowl

Cut off the top of the cake and reserve for another use (see Chef's Note).

Cut the cake in half horizontally. Arrange a layer of cake, cut side up, in the bottom of a deep 2 1/2-quart bowl. Moisten evenly with some of the espresso syrup.

Ingredients you will need

Espresso

Syrup

Equipment you will use

Bowl

Spread half the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup.

Ingredients you will need

Syrup

Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.

Ingredients you will need

Chocolate

Vegetable