Easy Chocolate Tiramisu
(from largomason’s recipe box)
When whisking the mascarpone, take care not to over-whisk or the mixture will curdle. If you choose not to use the coffee liquor, increase the coffee to 1 3/4 cups.
Ingredients
- 1 1/2 cups strong brewed coffee (see note above)
- 1 tablespoon granulated sugar
- 2 tablespoons cocoa powder, divided
- 5 tablespoons coffee liquor such as Kahlua (optional), divided (see note above)
- 28 ladyfinger cookies
- 2 cups (about 17 1/2 ounces) mascarpone, slightly softened
- 3 ounces bittersweet chocolate, melted
- 6 tablespoons confectioners sugar, divided
- 1 tablespoon pure vanilla extract, divided
- 2 cups heavy cream, very cold
- Cocoa powder for dusting
Directions
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In liquid measuring cup, stir together coffee, granulated sugar, 1 tablespoon cocoa, and 4 tablespoons (1/4 cup) coffee liquor. Lay 14 ladyfinger cookies in single layer in bottom of pan. With pastry brush or spoon, douse ladyfingers with 1/2 of coffee mixture.
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In large bowl, gently whisk mascarpone, melted chocolate, 3 tablespoons confectioners sugar, remaining 1 tablespoon coffee liquor (if using), and 1 teaspoon vanilla until just combined. Spread over soaked ladyfingers in pan and smooth top. Place 14 more ladyfingers in single layer over mascarpone mixture. Soak with remaining coffee mixture.
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Using stand mixer or handheld mixer, whip cream with remaining 3 tablespoons confectioners sugar, remaining tablespoon cocoa, and remaining 2 teaspoons vanilla to medium peaks. Spread over soaked ladyfingers and smooth top.
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Chill for 1 to 2 hours to allow ladyfingers to completely soften. Dust with cocoa, cut into squares and serve.