Serena is the chocolatier in our chocolate factory and our good Italian soul in the house. Because we have asked her so often, she has finally revealed her favorite recipe to us: Tiramisu refined with dark fine cocoa chocolate ganache. Layer by layer, a special treat for you.
Ecco la ricetta del tiramisu
Ingredients Mascarpone cream:
250 g mascarpone
50 gr sugar
2egg yolks
75 ml cream
Ingredients coffee mix:
200 ml coffee
50 gr sugar
50 ml coffee liqueur
Ingredients ganache:
100 ml cream
100 g fine cocoa chocolate 'Rausch Plantagen Ecuador 70 %'
Also: 500 gr ladyfingers and 50 gr fine cocoa powder
Preparation:
- Whip the mascarpone with the sugar and egg yolk to a mascarpone cream.
- Whip the cream until stiff and carefully fold into the mascarpone cream.
- Mix the coffee with the sugar and coffee liqueur.
- Pour the first layer of mascarpone cream onto the base of an ovenproof dish.
- Soak the ladyfingers in the coffee mixture and place on top of the mascarpone cream.
- Spread the second layer of mascarpone cream over the ladyfingers.
- Place the second layer of ladyfingers on top of the mascarpone cream.
- Spread the third layer of mascarpone cream over the ladyfingers.
- Bring the cream to the boil and pour onto the fine cocoa chocolate, stir into a ganache and add the coffee liqueur.
- Pour the ganache onto the top layer of mascaopone cream and spread to form a nice mirror.
- Chill the tiramisu for 2 to 4 hours and sprinkle with fine cocoa powder before serving.
