Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa and espresso and an ethereal filling of chocolate and cream cheese. One bite and you'll be transported to your favorite trattoria.
Yield: Serves 20
Prep Time: 30 minutes
Cooking Time: 2 hours chilling time
Ingredients:
● 3 tbsp. unsweetened cocoa powder, plus more for garnish
● 3 cups heavy cream
● 8 oz. semisweet chocolate, chopped
● 2 bar (8 ounces) cream cheese, room temperature
● 1.5 cup sugar
● 36 ladyfinger cookies from a 7-ounce package (I think pound cake could work too)
● 3 tbsp espresso powder
Directions:
1. In a medium bowl, mix cocoa powder and espresso powder with 3 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/2 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
2. 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.
3. Spread 2 cups chocolate filling in the bottom of a 9x13 serving dish. One at a time, dip ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 2 cups chocolate filling. Repeat with three more layers, ending with filling.
4. Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.
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