Chocolate Chip Tiramisu
Tiramisu is the classic Italian dessert. It has the perfect combination of sweetness with a great balance of espresso and chocolate. It is fairly easy to make and it is one hell of a showstopper! I hope that you enjoy this recipe with your family and friends. Happy Eating!
In a large saucepan, bring 1 cup of water to a boil, then reduce heat to a low simmer (make sure that the water is not boiling). Find another bowl that will fit snuggly over the top of the pan. Put the egg yolks into the mixing bowl. Add 1/2 cup granulated sugar and whisk until yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Kahlua liqueur and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick. Cover with plastic wrap (place plastic wrap directly on egg mixture) and refrigerate until cool (about 45 minutes to an hour).
Place softened mascarpone cheese in a bowl and stir until smooth. In a bowl of a stand mixer, whisk the whipping cream and 4 tablespoons confectioner's sugar and whip until stiff. To the bowl of whipped cream, add the softened mascarpone cheese, mini chocolate chips and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Measure 2 cups brewed espresso. Add remaining Kahlua liqueur and vanilla. Dip each ladyfinger in the espresso/Kahlua mixture and arrange in the bottom of a trifle dish making one layer (you may break them to fit). Add 1/4 of the refrigerated cream/egg mixture on top and spread it into a smooth layer. Dust layer with cocoa powder. Repeat the process three more times.
Cover trifle dish with plastic wrap and refrigerate for at least 2-3 hours (overnight is best) before serving. Serve with additional cocoa powder. Enjoy!
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Chocolate Chip Tiramisu
- Prep Time: Cook Time:
- Difficulty: Moderate Yields: 6 to 8 servings
Ingredients:
- 5 whole large egg yolks
- 1/2 cup granulated sugar
- 3/4 cups Kahlua coffee liqueur, divided
- 1 cup heavy cream
- 3 tablespoons confectioner's sugar
- 2 (8 oz.) tubs of mascarpone cheese, softened to room temperature
- 1 (12 oz.) package of mini chocolate chips (I used Nestle)
- 2 cups brewed espresso
- 2 tablespoons pure vanilla extract
- 2 packages Savoiardi brand ladyfinger cookies
- Cocoa Powder, for dusting
Preparation Instructions:
In a large saucepan, bring 1 cup of water to a boil, then reduce heat to a low simmer (make sure that the water is not boiling). Find another bowl that will fit snuggly over the top of the pan. Put the egg yolks into the mixing bowl. Add 1/2 cup granulated sugar and whisk until yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Kahlua liqueur and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick. Cover with plastic wrap (place plastic wrap directly on egg mixture) and refrigerate until cool (about 45 minutes to an hour).
Place softened mascarpone cheese in a bowl and stir until smooth. In a bowl of a stand mixer, whisk the whipping cream and 4 tablespoons confectioner's sugar and whip until stiff. To the bowl of whipped cream, add the softened mascarpone cheese, mini chocolate chips and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Measure 2 cups brewed espresso. Add remaining Kahlua liqueur and vanilla. Dip each ladyfinger in the espresso/Kahlua mixture and arrange in the bottom of a trifle dish making one layer (you may break them to fit). Add 1/4 of the refrigerated cream/egg mixture on top and spread it into a smooth layer. Dust layer with cocoa powder. Repeat the process three more times.
Cover trifle dish with plastic wrap and refrigerate for at least 2-3 hours (overnight is best) before serving. Serve with additional cocoa powder. Enjoy!
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