Tiramisu with chocolate ganache
I can’t believe the new year is already on it’s way for a week and I have failed to wish most of you a happy new year!! I know it is late and I think officially not allowed anymore, but good wishes are ok any time of year right? So to all of you out there I wish you a fabulous 2011. May it be filled with love, laughter and lots of fun! We’ve survived the holidays.. 🙂 and are in the midst of preparing for our trip to Costa Rica. Tom has started with his new job beginning of this week, so he’s been rather busy and I’ve… well, I wish I could say I have been incredibly busy and that is why I haven’t visited all of you but I can’t seem to get back into the swing of working…lol… As a matter of fact; I should be in the studio at this very moment shooting Armani underwear but I’m stalling…. It’s product photography so no models required so no one is waiting for me to arrive… I still need to do it though as I am sure the customer would like to see the photos so I will go as soon as I finish this post… *sigh*
My head is already on vacation I fear…!
And just as late am I with this dessert that we had for christmas… But it’s delicious, so you can eat it any day of the year really. It’s fairly heavy so don’t eat it after a full dinner! I’ve been using this tiramisu recipe for a while and I added the chocolate ganache into it as I figured that would make a perfect combination and it does. It’s incredibly rich. For christmas I did make a little bit too thick a layer of the chocolate ganache so in the recipe I have halved the qty’s for the ganache as a thinner layer would work better and would make it less heavy.
Also try my strawberry tiramisu!
Tiramisu with chocolate ganache
- 20-22 cm round tin
- 3 large eggs split
- 4 tbsp caster sugar
- 300 gr mascarpone
- 3 tbsp amaretto
- 2 dl strong freshly made coffee
- 1 package of lady fingers
- chocolate for decoration
- For the ganache: 125 gr dark chocolate and 90 ml double cream
- Beat the eggyolks with the sugar to a creamy yellow. Stir the mascarpone with one tbsp of the amaretto and add this to the sugar/egg mixture. Beat the eggwhites stiff and fold through the mixture.
- Mix the coffee with the 1 dl water and 2 tbsp of amaretto. Dip your ladyfingers into the mixture and put them in a large enough bowl to hold it all. Make sure the bottom is covered with the ladyfingers.
- Add half of the mascarpone mixture to the bowl and smooth the top. Crumble some biscotti cookies over this to form a small layer. Don’t make the crumbles to small. Chunky is fine.
- Make the chocolate ganache by putting the cream and chocolate into a bowl and heat this au bain marie untill it becomes silky and smooth. Allow to cool before adding it to the tiramisu layers. Once cool add to the biscotti layer and smooth the top of the chocolate. Finally add the other half of the tiramisu and sprinkle with either cacaopowder or chocolate sprinkles (or whatever else you think might look good!)
- Allow to sit in the fridge for at least 4 hours prior to eating….
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
What size pan did you use?
It was about 20-22 cm in diameter. I used a round pan