BLACK BOTTOM TIRAMISU

Gayle Hansen

Ingredients:
1-1/2 cups HEAVY CREAM
24 ounces MASCARPONE
1/2 cup POWDERED SUGAR
1 cup + 3 tablespoons hot, freshly brewed espresso

1/4 cup + 2 tablespoons Kahlua
I cup melted and slightly cooled CHOCOLATE CHIPS (pick your favorite but not white)
1-1/2 packages ITALIAN LADYFINGERS (Un Fugato di Savoyard is a good brand)
1-1/2 tablespoons unsweetened COCOA POWDER

Optional: shaved chocolate for decoration – can be any bar chocolate

Directions:

Whip cream in a chilled bowl with chilled beaters until the whipping cream is stiff. In a large bowl, combine cheese, powdered sugar, 3 tablespoons cool coffee and 2 tablespoons coffee liqueur. Beat on medium speed, until just blended for about 1 to 2 minutes but do not overbeat. Fold the whipped cream into the cheese mixture. Divide the mixture in half and fold the melted chocolate into one of the halves until there are no white streaks remaining. Mix the remaining 1 cup of hot coffee and the remaining 1/4 cup of coffee liqueur in a pie plate. Quickly dip ladyfingers  into coffee/liqueur mixture one at a time and line the bottom of the pan with dipped ladyfingers trimming as needed. Line inside edge of pan with undipped ladyfingers (trim them even with top of pan). Spread the chocolate mascarpone mixture over the ladyfingers in the bottom of the pan. Cover with another layer of quickly-dipped ladyfingers cutting them to fit as need be, setting them dipped side up. Spread remaining white cheese mixture over the ladyfinger layer. Loosely cover with plastic wrap and refrigerate 6 hours or overnight. To serve, loosen the Tiramisu by carefully running a knife around inside of the spring form pan. Remove the sides of the spring form pan. Sift cocoa over the top just prior to serving and add shavings.

Print This Post