This variation on the classic tiramisu combines a creamy mascarpone cream with chocolate pudding and sponge fingers dipped in espresso. The result is a rich, creamy dessert with a pronounced chocolate flavour.
Chocolate tiramisu
Chocolate tiramisu
Method
01
Make the chocolate pudding
Mix the pudding powder with the sugar and about 100 ml of the milk until smooth.
Bring the rest of the milk to the boil. Add the pudding mixture and simmer gently for about 1 minute, stirring constantly.
Cover the pudding with cling film, pressed directly onto the surface, and leave to cool completely.
02
Make the cream
Stir the cooled chocolate pudding together with the mascarpone until you have a smooth cream.
03
Build the first layer
Briefly dip half of the sponge fingers in the espresso and lay them side by side in an ovenproof dish.
Spread half of the chocolate cream over the top.
04
Make the second layer
Dip the remaining sponge fingers in the espresso and arrange them over the cream.
Finish with the remaining chocolate cream.
05
Leave to set
Chill the tiramisu for at least 30 minutes.
Just before serving, dust with cocoa powder.
Tips & notes
For a more grown-up flavour, you can mix some amaretto into the espresso. Dip the sponge fingers into the coffee briefly; soaking them for too long makes them soggy. For a firmer texture, leave the tiramisu to set for longer. Keep the tiramisu covered in the fridge and eat it within 2 days.
Contains:
Milk
Gluten
Eggs
| Calories | 432 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 47 g |
| Fat | 22 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
