FOOD: The Bake with Paris – Chocolate Tiramisu

By Paris Brown, NNPA Newswire Contributor

Italian baking is one of my favorite cuisines. It’s almost like you can taste the love when you eat it.

So, this week, I made a chocolate tiramisu and tried to get that warm, authentic feeling from it when you eat it.

This recipe is super simple and super tasty.

Not only does it taste good, but it also looks fantastic! The distinct layers of cake and cream really pull the whole thing together. I think that part is crucial.

Sometimes presentation is what makes desserts look finished.

The inspiration for this recipe came because I wanted chocolate coffee flavors, and my mom wanted tiramisu.

So, I combined the two and bam! There you go- chocolate tiramisu.

The soft ladyfingers with the creamy, chocolate mascarpone are such a treat. All that plus the coffee is just so delicious. The best part about this recipe is that you have a mouthwatering fan-favorite dessert that everyone will love in only a few steps.

Ingredients

• 1/4 cups very espresso
• 40–45 ladyfingers
• 16 ounces room temp mascarpone
• 4 large egg yolks
• 1/2 cup sugar
• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup cocoa powder
• 1 1/2 tsp vanilla extract
• 1 tbsp instant espresso powder

Instructions

1. One at a time, quickly dip each side of the ladyfinger into the espresso. Arrange in a deep pan in one layer.
2. In a stand mixer, beat the mascarpone and vanilla extract until smooth. Set aside.
3. In a double boiler, whisk the egg yolks and sugar for 5 minutes or until light and foamy. Pour into the mascarpone and beat until combined.
4. Beat heavy cream until soft peaks form. Mix into the mascarpone mixture. Add cocoa powder and espresso powder.
5. Put a layer of cream over the ladyfingers and continue to alternate layers until full, ending with cream. Refrigerate overnight.
6. Sprinkle with cocoa powder and espresso powder. Slice and serve.
7. Enjoy!!