Double Chocolate Tiramisu
I will be making this for my Christmas dessert.
Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream cheese. One bite and you’ll be transported to your favorite trattoria.
- Total Time:
- Servings: 10
- 2 tablespoons unsweetened cocoa powder, plus more for garnish
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 bar (8 ounces) cream cheese, room temperature
- 3/4 cup sugar
- 24 ladyfinger cookies (from a 7-ounce package)
In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.
A tasty kid-friendly version of tiramisu! I used mascarpone cheese because I prefer it.
I can easily find ladyfinger cookies in the cookie section of any grocery store, but you could also try an Italian bakery or deli, they usually carry tiramisu ingredients including ladyfingers.
If you want to add coffee liquor, you could add it to the cream cheese mixture but this might make it runny, I’d put it in the cocoa water and soak the ladyfingers in the liquor mixture.
Kate is the founder of Learn and Grow Books, which is a website for parents and teachers of pre-K children.