I’m not big on sweets, never was.
The only thing I’m partial to is chocolate. So when it comes to dessert making for my
guests, my first choice (besides a cheese plate) is always something chocolaty. But
then, even if a particular dessert doesn’t regurlarly contain chocolate, it wouldn’t
hurt to add some anyways, would it?
Like traditional Italian tiramisu which, to my taste, becomes even better with a luscious layer of chocolate mousse on top.
You will need:
- 3 extra large eggs
- 8 oz mascarpone (I prefer the one from Trader Joe’s, it’s thick, smooth and delicious)
- 2.5-3 oz dark chocolate, chopped
- 1.5 oz whipping cream
- 2 Tbsp Baileys
- 1 pack savoiardi (lady’s fingers), about 24 cookies
- 1/3-1/2 cup plus 2-3 Tbsp sugar (depending on how sweet you like your desserts)
- 2 tsp natural raspberry flavor or raspberry liqueur
- About 1 cup very (!) strong coffee mixed with a teaspoon of sugar and 1 Tbsp Baileys
- A flat bottomed container, about 8” by 8”.
Put the chocolate and cream into a bowl and heat in a microwave oven on medium high heat about 40-50 seconds or until almost all the chocolate melts. With a spatula, stir until the rest of the chocolates melts and the mixture becomes smooth. Stir in raspberry extract.
Separate egg whites from the yolks. Put the whites into a bowl of a standing mixer and start whipping with a whisk attachment on speed 4. Alternatively, you can whip them with a hand mixer.
When the whites approached a soft peak stage, slowly add 2-3 tablespoons sugar. Keep on whisking until the peaks get stiff, but not overly stiff.
Set aside a bit less than a quarter of the whites and gently fold the rest into the chocolate mixture in several batches, folding the next portion of whites only after the previous was completely incorporated. While doing this, work with a spatula in vertical, rather than horizontal, circles.
Whip the egg yolks with 1/3-1/2 cup sugar until they become thick and pale yellow, almost white.
Add mascarpone and
Baileys and whip some more until the mixture looks smooth and thick. With a
wide spatula, gently fold in the reserved egg whites.
Spread a bit of mascarpone mixture
on the bottom of a container.
Quickly dip both sides of each cookie in the
coffee - dip-dip - and arrange them on
the bottom side by side in one layer. Break or cut the cookies into smaller
pieces if they don’t fit whole.
Top with a half of the mascarpone mixture. Put another layer of coffee-dipped cookies and cover with the second half of the mascarpone.
Evenly spread the chocolate mousse on top, cover the container with plastic wrap or foil and refrigerate overnight.
Right before serving, cut into pieces, carefully scoop out with a pie server and transfer to serving plates. Sprinkle with cocoa powder and put several fresh raspberries on top if you want.
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