Chocolate Tiramisu

First let me make it clear that it is not your "traditional" Tiramisu, as in I haven't used Ladyfingers in my version, instead I have used a Chocolate Sponge sheet, cut into vertical slices exactly 1/4 inch thick and then proceeded to soak it in strong coffee followed by layering of zabaglione custard combined with mascarpone cheese.

Tiramisu, literally "pick me up", is an Italian cake and dessert. Tiramisu is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa.The recipe has been adapted into many varieties of puddings, cakes and other desserts.

But that description just doesn't do it justice..A bite of Tiramisu tastes like an explosion of chocolate kissed with coffee accompanied by mocha flavoured cream with tantalizing hint of liquor. A bit graphic isn't it? But thats what Tiramisu tastes like...a dream. I apologise for I have no photographs of actual making of this dessert ( as the camera was with Sagar ) but don't worry the instructions are pretty thorough. Also, I didn't have any Marsala wine at home instead I have used Port wine in my recipe. You can also use Dark Rum. One more thing, the original recipe calls for strong espresso syrup. I didn't have any espresso coffee at home so instead I used instant coffee. I know the taste will slightly differ but hey a chocolate-coffee concoction is always a winner, espresso or no espresso, right? Chocolate Tiramisu  Step 1 Chocolate Sponge Sheet Adapted from dailydelicious Ingredients:

3 eggs
90 grams caster sugar
55 grams all purpose flour
15 grams cornflour
15 grams cocoa powder
20 grams unsalted butter, melted
15 grams cream or milk, warm

Method:
Preheat oven to 180 degree Celsius. Grease and line a 30 cm x 30 cm pan with parchment paper. Sift the flour with cornflour and cocoa and set aside.
Whisk the egg until lighten and add the sugar gradually until thick and it lightens to pale yellow (thick ribbon stage).
Take 1/4th cup of batter and mix with the warm cream or milk and melted butter, fold to combine.
Sprinkle the flour mixture over the egg batter and fold to combine. Pour the whipping cream and butter back, and fold to combine.
The batter will be smooth and thick. Pour the batter into the pan and bake the cake for 14-16 minutes.



Step 2
Zabaglione Filling
Adapted from annamariavolpi
Ingredients:

4 egg yolks  
1/2 cup (100 g) sugar
 1/2 cup (120 ml) Marsala wine (if unavailable, substitute with another sweet wine like Port or Madeira)
 1 lb (450 g) mascarpone cheese at room temperature
 1-1/2 cup (360 ml)  low fat cream

Method: 
Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler until they become fluffy. Beat in the sugar and the wine. Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear. 
 Mash the mascarpone cheese in a bowl with a rubber spatula until creamy. Add the zabaglione into the mascarpone cheese and beat to mix very well. Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth. 


Step 3
Coffee Syrup
Ingredients: 
3 teaspoons instant coffee 
1 1/2 cup (360 ml) water, warm
3 teaspoons of sugar


Mix all the ingredients and let cool to room temperature.


Step 4
Assemble the tiramisu:
200 ml low fat cream
2 tablespoon of sugar
1 teaspoon vanilla extract
Whip the cream with sugar and vanilla extract until soft peaks form.


Cut the Chocolate Sponge Cake into vertical slices exactly 1/4 inch thick. Place a layer of the slices in the bottom of an ungreased shallow container about 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep). Soak them with 1/3rd of coffee syrup. Stir the Zabaglione Filling, and then spread with half of it over the coffee syrup soaked cake pieces. Repeat with the sponge, another third of the syrup, and the remaining filling. Place a last layer of sponge on the top and soak with the remaining syrup.  Place a last layer of sponge on the top and soak with the remaining syrup. Spread the whipped cream on the surface of the dessert. Cover and refrigerate for 3 to 4 hours, preferably for a day before serving. Also, this dessert cuts beautifully when it is cold. You can get nice neat squares for service.

Serve:
Dust the top of the cake with sifted cocoa powder. Strawberries, chocolate shavings, toasted and chopped nuts, or mixed berries can also be used to garnish the dessert with.