Chocolate tiramisu with forest fruits is a wonderful dessert in a cup for any occasion. The recipe is simple and allows for many modifications, and the dessert can be prepared the day before serving.
Ingredients for Chocolate tiramisu
- 80 g of oblong sponge cakes – about 16 pieces
- 250 g mascarpone cheese – well chilled
- 200 ml whipping cream 30%
- 80 g of dark or dark chocolate
- 125 ml brewed espresso coffee*
- Three flat tablespoons of cocoa – about 30 g
- about 250 g of “forest fruits” or jam
Chocolate tiramisu
Step 1: Make coffee + prepare cream
First, brew approximately 125 ml of espresso coffee.
*125 ml Italian espresso = 5 x 25 ml espresso. Each is brewed with 7 grams of coffee beans.
Pour 200 ml of whipping cream into a small pot and bring to a boil. Remove the pot from the burner. Add 80 grams of dark or dark chocolate chopped with a knife to the hot cream. Mix everything with a spatula until the chocolate completely dissolves in the cream and a uniform liquid is formed. After cooling down, place the pot in the refrigerator for at least 40 minutes.
Tip: You can pour 30-40 ml of Amaretto or Frangelico liqueur into the cooled coffee. Marsala wine, Luxardo Maraschino liqueur, or even rum, brandy, or Bailey’s may also be used. You can easily replace coffee with homemade cocoa or brewed grain coffee.
Step 2: Add mascarpone
Add 250 g of cold mascarpone cheese to the cold cream and chocolate cream.
Step 3: Blend until fluffy
Mix everything with a mixer at high speed until you get a fluffy, stiff cream. It took me about a minute.
Step 4: Dip the biscuits in coffee
Prepare four cups or glasses with a capacity of at least 250 ml each. Immerse the biscuits in the cooled coffee for 1-2 seconds, counting from the moment of immersion. Break the soaked sponge cake in half. Place both halves next to each other at the bottom of the cup. Therefore, I put one or at most two biscuits broken in half on the bottom.
Tip: I usually use lady fingers oblong sponge cakes from Andante. I also highly recommend the Savoiardi and Matilde Vicenzi Vicenzovo il Savoiardo sponge cakes. They’re a little harder to get, but they’re great too.
Step 5: Cream + cocoa layer
It’s time for the first layer of cream. The cream is thick so you can apply it with a spoon. Cover the cream layer with cocoa, e.g., through a small strainer (classic dark cocoa powder).
Step 6: Place fruit or jam
Next, add a layer of your favorite fruit. For chocolate tiramisu, I recommend typical forest fruits, such as blackberries, blueberries, raspberries, and currants. Out of season, a frozen fruit mixture will be perfect—I recommend frying it in a pan and letting it cool. The easiest way is to make jam, e.g., cherry or blueberry jam. You can also omit fruit and jam.
Step 7: Add cream and sponge cakes
Place another layer of cream and halves of soaked biscuits.
Step 8: Cocoa and fruit again
Sprinkle the sponge cakes with cocoa and top with a second portion of fruit or a thin layer of your favorite jam.
Step 9: Rest of the cream and decoration
In the end, it is worth adding a few fruits for decoration. I recommend putting the rest of the cream into a pastry bag and pipe out patterns. If you have some coffee left, soak the biscuits in it and press them between the fruit and the cream. It is best to put the finished desserts in the fridge for at least two hours and serve chilled.
Enjoy your meal.