For every occasion, chocolate tiramisu with forest fruits is a delicious dessert in a cup. The dessert can be made the day before it is served, and the recipe is straightforward and flexible.
Ingredients
- 80 g of long biscuits – about 16 pieces
- 250 g of mascarpone cheese – strongly chilled
- 200 ml of 30% whipping cream
- 80 g of dessert or dark chocolate
- 125 ml of brewed espresso coffee*
- 3 flat tablespoons of cocoa – about 30 g
- • around 250 g of jam or “forest fruits”
Chocolate tiramisu
Step 1: Prepare cream and make coffee
First, make around 125 milliliters of espresso coffee.
5 x 25 ml espresso is equal to *125 ml Italian espresso. Seven grams of coffee beans were used to brew each.
200 cc of whipping cream should be added to a small pot and heated to a boil. Take the saucepan off of the flame. To the boiling cream, add 80 grams of chopped dark or dark chocolate. Using a spatula, combine all the ingredients until the chocolate is fully dissolved in the cream and a consistent liquid is created. Place the pot in the refrigerator for at least 40 minutes after it has cooled.
Add mascarpone in step two.
To the cold cream and chocolate cream, add 250 g of chilled mascarpone cheese.
Step 3: Process until smooth.
Using a mixer set to high speed, combine all ingredients to create a firm, frothy cream. It took me about a minute.
Step 4: Pour coffee over the biscuits.
Assemble four glasses or cups that hold a minimum of 250 milliliters apiece. Allow the biscuits to submerge in the cooled coffee for one or two seconds, starting from the point of submersion. Halve the sponge cake that has been soaked. At the bottom of the cup, place the two halves adjacent to one another. I therefore placed one or possibly two half-broken biscuits on the bottom.
Advice: I typically use Andante’s lady fingers, which are rectangular sponge cakes. The Savoiardi and Matilde Vicenzi Vicenzovo il Savoiardo sponge cakes are likewise very highly recommended. Though a little more difficult to obtain, they are also excellent.
Step 5: Layer of cream and cocoa
Now is the time to apply the first cream layer. Because the cream is thick, a spoon can be used to apply it. Sprinkle a small amount of cocoa over the cream layer, for example, using a tiny sieve (traditional dark cocoa powder).
Step 6: Arrange jam or fruit
Then top with a layer of your preferred fruit. I suggest using common wild fruits, such as blueberries and blackberries, along with raspberries and currants, for chocolate tiramisu. When in season, a frozen fruit mixture is ideal; cook it in a skillet and allow it to cool. Preparing jam, such as blueberry or cherry jam, is the simplest method. Jam and fruit are optional.
Step 7: Include sponge cakes and cream
Add half of the moistened biscuits and another layer of cream.
Step 8: Fruit and cocoa once more
Next, cover the sponge cakes with a thin layer of your preferred jam or another slice of fruit after dusting them with cocoa.
Step 9: Add the remaining cream and garnish.
It is worthwhile to add a few fruits for decorating at the end. I suggest filling a pastry bag with the remaining cream and pipetting designs out of it. Press the biscuits between the fruit and the cream after soaking them in any leftover coffee. It is recommended to serve the completed desserts cold after putting them in the refrigerator for at least two hours.
