Best Chocolate Tiramisu Recipes

CHOCOLATE TIRAMISU

Steps:

• Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
• Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
• Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
• Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
• Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
• Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
• Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

WHITE CHOCOLATE-STRAWBERRY TIRAMISU

Steps:

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream., Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries., Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

WHITE CHOCOLATE TIRAMISU TRIFLE WITH SPICED PEARS

Steps:

• For spiced pears:
• Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
• Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
• For mousse:
• Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
• Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.
• For trifle assembly:
• Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.
• Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
• Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.
• Sift powdered sugar over trifle just before serving.
• * Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
• ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.

CHOCOLATE ZABAGLIONE TIRAMISU

Steps:

• In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.)
• Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve.

CHOCOLATE TIRAMISU

Steps:

• Whisk together egg yolks and white sugar in a saucepan off heat until well blended. Whisk in evaporated milk and chocolate milk; place pan over medium heat. Stir constantly until boiling, about 5 minutes. Boil for 1 minute; remove from heat and cool slightly. Cover tightly with plastic wrap; chill in refrigerator for 1 hour.
• Beat heavy cream, confectioners' sugar, and vanilla extract together in a bowl until stiff peaks form.
• Remove yolk mixture from refrigerator; whisk in mascarpone until smooth.
• Combine coffee, coconut-flavored rum, and coffee-flavored liqueur in a small bowl. Place ladyfingers in a bowl; drizzle coffee mixture over ladyfingers.
• Arrange half of the soaked ladyfingers in the bottom of a 9x5-inch baking pan. Spread half the mascarpone mixture over ladyfingers, then half the whipped cream. Repeat with remaining ladyfingers and whipped cream; end with a layer of mascarpone mixture.
• Sprinkle the tiramisu with cocoa powder and chocolate shavings. Cover with plastic wrap; refrigerate until set, 4 to 6 hours.

CHOCOLATE TIRAMISU

Steps:

• Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
• Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate.
• Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.)
• When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours.
• Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.

PUMPKIN-CHOCOLATE TIRAMISU

Steps:

• In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.
• In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.
• Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.

CHOCOLATE AND ORANGE TIRAMISU

Steps:

• Stir mascarpone and 2 tablespoons orange liqueur together in a large bowl until smooth.
• Beat cream, sugar, and vanilla together with an electric mixer in a separate bowl until soft peaks form. Fold about 1/4 of the whipped cream into the mascarpone mixture with a large rubber spatula until smooth; add remaining whipped cream and fold until the color of the mixture is consistent.
• Mix orange juice and remaining orange-flavored liqueur together in a shallow bowl. Separate ladyfingers. Quickly dip two or three ladyfingers at a time in the orange juice mixture just long enough to absorb a small amount of liquid. Arrange soaked cookies into the bottom of a 9x13-inch baking dish. Repeat soaking and placing cookies until you cover the bottom of the dish in a single layer. Spread about half the mascarpone mixture over the layer of cookies. Sprinkle about half the cocoa powder over the mascarpone. Repeat soaking and layering with remaining cookies, orange juice mixture, mascarpone mixture, and cocoa powder.
• Cover baking dish with plastic wrap and refrigerate until chilled completely, at least 5 hours to overnight.

STRAWBERRY-WHITE CHOCOLATE TIRAMISU

Steps:

• Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely.
• In a large mixer bowl, beat cream cheese until fluffy.
• Stir in melted white morsels mixture.
• In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
• Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in.
• Arrange half of remaining lady fingers on bottom of pan.
• In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
• Cover with half the cream cheese filling.
• Cover with 1/2 of the sliced strawberries.
• Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
• Top with the remaining strawberries; arranged attractively on top.
• Cover; refrigerate until set, 4 hours or overnight.
• Remove side of pan before serving.

WHITE CHOCOLATE STRAWBERRY TIRAMISU RECIPE - (4.4/5)

Steps:

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups of the whipped cream. Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-inch dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries. Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

HOT CHOCOLATE TIRAMISU

Steps:

• For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely., For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes., Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone; beat on medium speed until smooth, scraping down sides of bowl as needed., In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture., To assemble, spread a third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight.

CHOCOLATE TIRAMISU CAKE

Steps:

• For the cakes, heat oven to 180C/ 160C fan/gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.
• Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 mins until the mixture is thick and has trebled in volume - make sure the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.
• Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.
• Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.
• Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.

TRA VIGNE'S CHOCOLATE TIRAMISU

Steps:

• 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.
• 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.
• 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.)
• To make the zabaglione, prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a 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. 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. Let cool, stirring occasionally.
• In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. 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.
• 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.
• 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. 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. 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.

CHOCOLATE TIRAMISU BY GIADA DE LAURENTIIS

Steps:

• Place the mascarpone cheese in a large bowl and set aside.
• With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
• Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.
• Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
• Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
• Spoon 1/3 of the mascarpone mixture over the cookies to cover.
• Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
• Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
• Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
• Chocolate Zabaglione:.
• Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
• Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
• Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

QUICK CHOCOLATE COFFEE TORTE (AKA FAKE TIRAMISU)

Steps:

• Gather all ingredients! This recipe goes so quickly that you really need everything within arm's reach.
• If your poundcake comes from the freezer aisle, go ahead and defrost it according to the package.
• Cut poundcake into 1"-2" cubes.
• Set poundcake cubes on a plate or in a bowl and drench with that coffee liqueur! (I typically use more than 1 cup, but adjust according to taste).
• While poundcake is getting drunk, take this time to make that box of instant pudding mix. Just like the package says, stir the mix into 2 cups cold water with a wire wisk.
• Now, as the pudding begins to set, I like to add the dutch process cocoa (any unflavored cocoa powder will work), and then the amaretto. If you add the amaretto, MAKE SURE you don't add it directly to the milk--the alcohol might curdle the milk!
• Set your setting pudding aside to set, and mix the graham crackers and ginger snaps. I use a food processor for this, but a blender or even a meat tenderizer and a plastic bag will work. (at this point I also check the poundcake and add a little more liqueur if it looks dry).
• Now for that last beautiful step! Line the bottom of a casserole (a large bowl also works) with half of the cookie crumbs. Pour/spoon/scoop half of your pudding in over the cookie crumbs and carefully spread to cover the crumbs. Place (or dump) your poundcake into the casserole, making sure to press it down into the pudding. Don't be afraid to leave out whatever doesn't fit, or to tear the poundcake cubes in half to fill up gaps. Cover the poundcake with the rest of your pudding, spread it nicely, and finish with the rest of the crumbs, also spread nicely. You're done!
• Now cover and refrigerate for at least three hours before serving. This gives the alcohol time to disperse within your torte, and lets the pudding get nice and firm.
• Enjoy with friends and family!
• Take an aspirin with a glass of water and call me in the morning. Hey, this stuff's pretty potent! ^_^.

INDIVIDUAL WHITE CHOCOLATE TIRAMISU

Steps:

• To make the white chocolate cream: heat the milk over low-medium heat until bubbles form around the edges of the saucepan. Place the white chocolate pieces in a small bowl and pour the hot milk over. Whisk until the chocolate is completely melted.
• Meanwhile, in a medium bowl, whisk the sugar into the mascarpone. Set aside. In a small, chilled bowl, whip the cream with the vanilla until soft peaks form (do not overbeat.) Whisk the white chocolate mixture into the mascarpone. Fold in the whipped cream. The texture should be like lightly whipped cream; if it doesn't "flow", thin the mixture slightly by stirring in some milk, 1 tablespoon at a time.
• Spoon the liqueur evenly over the cake slices. Place 1 slice of cake in the bottom of each goblet. Spoon half of the cream mixture over the cake slices (about 2 1/2 tablespoons for each slice.) Sprinkle each with 1/2 tablespoon of the grated chocolate. Slice 8 strawberries and place some slices over the chocolate in each goblet. Repeat the cake, cream and chocolate layers. Refrigerate for 4 to 8 hours.
• To make the chocolate leaves: line a plate with waxed paper. In a double boiler over low heat, melt the grated semisweet chocolate. Remove the chocolate from the heat. Using a pastry brush, spread the underside of each leaf with a layer of chocolate. Place the painted leaves, chocolate side up, on the prepared plate. Freeze until the chocolate is set. Carefully peel the leaf off the chocolate, handling the chocolate leaf as little as possible. Return the leaves to the freezer if the chocolate is melting.
• Just before serving, top each tiramisu with raspberries and garnish each with a strawberry half and chocolate leaves.

STRAWBERRY WHITE CHOCOLATE TIRAMISU

Steps:

• 1. Melt the white chocolate and 1/4 cup of heavy cream over hot (not boiling) water, stirring until smooth; cool completely. 2. In a large mixer bowl, beat cream cheese until fluffy.Stir in melted white morsels mixture. 3. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream until stiff peaks form; fold into cream cheese mixture. 4. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in. Arrange half of remaining lady fingers on bottom of pan. 5. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan. 6. Cover with half the cream cheese filling and with 1/2 of the sliced strawberries. 7. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture. 8. Top with the remaining strawberries; arranged attractively on top. 9. Cover; refrigerate until set, 4 hours or overnight. 10. Remove side of pan before serving.

CHOCOLATE TIRAMISU

Steps:

• For espresso syrup:
• Stir espresso and sugar in a small bowl until sugar dissolves; set aside.
• For tiramasù:
• 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.

TRA VIGNE'S CHOCOLATE TIRAMISU BY MICHAEL CHIARELLO

Steps:

• To make 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 misture is smooth and shiny.
• In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed untilsoft and creamy. Pause occasionally to scrape down the sides of the bowl.
• In anotehr 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 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.).
• To make the zabaglione:.
• Prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (nottouching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. 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. Let cool, sitrring occasionally.
• In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sagar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zaboglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
• 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 dark rum.
• Cut off the top of the cake and reserve for another use (see chefs note). Cut the cake in half horizontally. Arrage 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 (can use a turkey baster). Spread half of 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. 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.
• Chefs Note:.
• The shiny to of the cake will not readily absorb syrup. If you do not cut it off, you might find dry spots in your tiramisu. But don't throw the top out! Crumble it inot crumbs and place them in a 150 degree to 200 degree oven until thoroughly dry and crunchy. Use to decorate the top of the tiramisu, or save them to add to cookie batters or to scatter in pies and tarts to absorb juices.

TIRAMISU CHOCOLATE MOUSSE

Steps:

• Combine espresso and butter in the top of a double boiler over simmering water.
• Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
• Combine Marsala, egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. Remove from heat.
• Stir mascarpone cheese into marsala mixture.
• Combine chocolate mixture with mascarpone mixture. Cool to room temperature.
• Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
• Fold half of whipped cream into cooled chocolate mixture.
• Fold second half of whipped cream into chocolate mixture. Cover with plastic wrap and chill in refrigerator for at least 2 hours.