Midnight Mocha Tiramisu

Allergens

Milk, Eggs, Wheat

Ingredients

• 1. 1 cup heavy whipping cream, cold 2. 8 oz mascarpone cheese, softened 3. 1/2 cup powdered sugar 4. 1 tsp vanilla extract 5. 1/2 cup strong brewed coffee, cooled 6. 1/4 cup Kahlúa liqueur (optional) 7. 1 package ladyfingers (about 20) 8. 6 oz semi
• sweet chocolate, chopped 9. 2 tbsp unsalted butter 10. 1/4 cup heavy whipping cream

Instructions

1. In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Set aside.
2. In another bowl, whisk together the softened mascarpone cheese and half of the whipped cream mixture until smooth. Gently fold in the remaining whipped cream to create a marbled effect.
3. In a shallow dish, combine the brewed coffee and Kahlúa liqueur. Dip each ladyfinger into the coffee mixture briefly, ensuring they absorb the flavors without becoming too saturated. Arrange a layer of soaked ladyfingers in the bottom of a 9 inch square baking dish.
4. Spread half of the mascarpone cream over the ladyfingers, creating an even layer.
5. In a microwave safe bowl, combine the chopped semi sweet chocolate and unsalted butter. Microwave in 20 second intervals, stirring between each interval until smooth. Stir in the remaining heavy whipping cream until fully incorporated. Allow to cool slightly.
6. Pour half of the chocolate ganache over the mascarpone layer. Repeat layers starting with the ladyfingers, then the remaining mascarpone cream and finally, the rest of the chocolate ganache. Use a spatula or palette knife to create swirls in the top layer for an artistic touch.
7. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.

Chef’s Insight

Allow the dessert to sit at room temperature for 10 minutes before serving to enhance the flavors and texture.

Notes

This recipe is best enjoyed by those who appreciate a rich and indulgent dessert experience.