Classic tiramisu with chocolate – a detailed recipe cooking. 
Photo of the dish: КонPulos Time: 45 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large egg yolks
- 0.5 tbsp. Sahara
- 0.5 tbsp. and another 1/3 tbsp. dry wine marsala
- 230 gr. mascarpone cheese (about 1 tbsp.) room temperature
- 3/4 Art. cold cream
- 1 tsp instant espresso
- 0.5 tbsp. boiling water
- 200 gr. Savoyardi cookies (“ladies’ fingers”)
- 60 gr finely chopped dark chocolate
- Cocoa powder for decoration
Recipes with similar ingredients: biscuit cookies, cheese mascarpone, eggs, cream, red wine, coffee, dark chocolate, cocoa
Recipe preparation:
- Prepare Sabayon Egg Cream: Medium Heat Resistant a bowl set in a pan with almost boiling water (so that water does not touch the bowl), whisk the yolks and 1/4 tbsp. Sahara. Cook, stirring, until sugar dissolves, about 5 minutes. Not removing the bowl from the pan, stir 1/3 tbsp. wine and cook stirring constantly until the sabayon is light, foamy and a thermometer lowered into the mixture will not show 80 ° C for about 10 minutes. Remove the bowl from the pan and allow to cool completely.
- Place the mascarpone in a large bowl and mix the Sabayon into it. with a rubber spatula, then mix with a whisk until smooth (do not overdo it). In a medium bowl, whisk the whipped cream until stable peaks, then mix in mascarpone until smooth. Cover the bowl and refrigerate until use.
- In a shallow bowl, mix the remaining 1/4 tbsp. sugar and coffee; add boiling water and mix until sugar dissolves. Intervene the remaining 0.5 tbsp. the fault. One quick dip in liquid savoyardi half turning until they are on both sides will become wet, but not too much (about 2 seconds for each side of each cookie); in a square baking dish with side of 25 cm. put one layer of cookies, spread on top half the mixture with mascarpone and sprinkle with chocolate. Repeat layer “ladies’ fingers”, cover the remaining mixture with mascarpone. Sprinkle with cocoa powder. Cover classic tiramisu food film and refrigerate for at least 4 hours or overnight.
