Boozy, chocolately and lusciously rich. Chocolate Layered Tiramisu is a smooth and decadent dessert as easy to make as it is to eat. This take on Tiramisu is more of an assembly job than cooking and letting it sit in the fridge until serving time makes for better flavours and happier cooks.
When I have friends over for dinner, it is after the main course when I really start to relax. The conversation, laughter and wine are flowing and the juiciest bits of gossip start to come out. This is no time to be stuck in the kitchen. With a dessert like this in the fridge, I can sit back, knowing all I need to do is grate a bit of chocolate on top of the martini glasses.
I like to serve these in individual glasses, but it is also lovely served in a big bowl and scooped out. Marsala is a delicious fortified wine from Siciliy that is so useful in the kitchen. Feel free to substitute the alcohol: Frangelico or Amaretto would be amazing. For a less traditional but no less glorious approach, leave out the Italian booze and use Baileys or Kahlua.
You may notice in my recipe that 5 grams of chocolate are unaccounted for. I’ll let you work out what to do with it.
Chocolate Layered Tiramisu
You’ll Need …
2 x 250g pack Marscapone
100g Dark Chocolate (I used Lindt 50%)
1 cup freshly brewed coffee, cooled
1 ½ cups Marsala
1 cup cream
250g packet Savoiardi Biscuits
¾ cup Caster Sugar
Now…
Heat 75g of the dark chocolate in the microwave on medium heat until about 75% melted. Stir, letting the remaining heat melt the chocolate lumps and set aside to cool. Scoop out the first pack of marscapone into a bowl and beat to soften. Pour in ¾ cup marsala, ½ cup cream and 2 tbsp caster sugar, mixing until lovely and smooth.
To make the chocolate marscapone layer, decant the remaining marscapone into another bowl and stir in the cooled melted chocolate, ¼ cup marsala, ½ cup cream and 2 tbsp caster sugar.
In a flat bottomed container, stir together the coffee, ½ cup caster sugar and ½ cup marsala until the sugar has dissolved.
In your serving dish or dishes, start with a layer of chocolate marscapone followed by a layer of marsala marscapone. Dip the savoiardi biscuits in the coffee liquid until soaked through. Arrange the biscuits in a flat layer, pressing down around the edges. Top with another chocolate layer and finish with the buff-coloured marsala marscapone. Place in the fridge to chill for at least four hours, or even better overnight. Take them out of the fridge about 20 minutes before you want to eat them, letting them become velvety smooth. Using a fine grater, dust the tops with 20 grams dark chocolate and serve with a spoon.
© An Original Recipe by Chantelle Thompson. Please do not reproduce without permission.
