Black and White Tiramisù

Name: Black and White Tiramisù
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 12 Garnelen und geädert 1/3 Tasse Toffeestückchen aus Milchschokolade; 12 Garnelen und geädert 2 Prisen gemahlene Nelke; 12 Garnelen und geädert Kakao; 12 Garnelen und geädert Zusätzliche Schlagsahne und Schokoladenraspeln, optional; 12 Garnelen und geädert Krümelkuchenteig (Keebler); 12 Garnelen und geädert Tassen bittersüße (60 Prozent Kakao) Schokoladenstückchen (empfohlen: Ghiradelli); 12 Garnelen und geädert Kahlua; 12 Garnelen und geädert mascarpone; 12 Garnelen und geädert Zitronenschalenstreifen; 12 Garnelen und geädert ungesalzene butter; 12 Garnelen und geädert Nestlé® Toll House® halbsüße Schokoladenstückchen

For $1.39 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 28g of fat, and a total of 431 calories. This recipe serves 12. It is a good option if you're following a gluten free diet. A mixture of vanillan extract, eggs, kahlua, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 4 hours.

Anweisungen

To make the dark chocolate mousse, melt the 6 ounces chocolate and the butter in the top of a double boiler over, but not touching, barely simmering water.

Zutaten, die Sie benötigen

Dunkle Schokolade

Schokolade

Butter

Wasser

Kochausrüstung, die Sie verwenden werden

Doppelter Kessel

Heat and stir until the chocolate is melted and smooth. Set aside until it is near room temperature but still fluid.

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Schokolade

Whip 3 egg yolks with 2 tablespoons of the sugar in a standing mixer using the whip attachment at medium speed until the mixture is pale and light, about 5 minutes. Fold in the cooled chocolate.

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Schokolade

Eigelb

Zucker

Kochausrüstung, die Sie verwenden werden

Blender

Whip cup of the heavy cream with the 1 tablespoon Kahlua to medium peaks. Gently fold into the chocolate mixture.

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Schwere Sahne

Schokolade

Kahlua

In a large, clean, dry bowl, whip 2 egg whites with 2 tablespoons of the sugar until they just begin to hold a stiff peak but are not at all dry. Gently fold into the chocolate mixture. Cover with plastic wrap and refrigerate until thickened and spreadable, at least 1 hour.

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Eiweiß

Schokolade

Zucker

Wickeln

Kochausrüstung, die Sie verwenden werden

Plastikfolie

Schüssel

To make the mascarpone cream, whisk together the remaining cup cream, cup of the sugar, and the vanilla in a medium bowl until the sugar dissolves.

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Mascarpone

Vanille

Creme

Zucker

Kochausrüstung, die Sie verwenden werden

Schneebesen

Schüssel

Add the mascarpone, whisking until the mixture is smooth and thick. Set aside. (Refrigerate if not using immediately.)

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Mascarpone

Kochausrüstung, die Sie verwenden werden

Schneebesen

To make the coffee syrup, stir together the coffee and brandy with the remaining cup sugar and the cup Kahlua until the sugar is completely dissolved.

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Aroma-Sirup

Brandy

Kaffee

Kahlua

Zucker

To assemble the tiramisu, put 12 ladyfingers into a small (10 by 7-inch) glass or ceramic baking dish or serving dish, cutting them as needed to (mostly) cover the bottom of the dish. Use a pastry brush to soak the ladyfingers with coffee syrup, using about one third of the syrup and painting them a couple of times as the syrup absorbs into the cookies.

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Aroma-Sirup

8 Teelöffel RumChata-Likör

Sirup

Kochausrüstung, die Sie verwenden werden

Gebäck Pinsel

Backform

Dollop and spread half of the mascarpone cream evenly over the ladyfingers. Top with another 12 ladyfingers and brush them generously with the syrup.

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8 Teelöffel RumChata-Likör

Mascarpone

Sirup

Creme

Dollop and spread all of the dark chocolate mousse evenly over the ladyfingers. Top with the final 12 ladyfingers and brush them with the remaining syrup.

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Dunkle Schokolade

8 Teelöffel RumChata-Likör

Sirup

. Use a grater or sharp knife to shave about 1 ounce chocolate into small pieces. Fold the chocolate into the remaining mascarpone cream, then dollop and spread the mixture evenly over the ladyfingers to form the top layer.

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8 Teelöffel RumChata-Likör

Mascarpone

Schokolade

Verbreiten

Creme

Kochausrüstung, die Sie verwenden werden

Reibe

Messer

. Lightly press a piece of waxed paper over the tiramisu, then wrap the dish with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

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Wickeln

Kochausrüstung, die Sie verwenden werden

Plastikfolie

. To serve, cut the tiramisu with a sharp knife dipped in warm water and wiped with a clean towel. Carefully lift the pieces onto dessert plates with a small, flexible spatula. Top with additional chocolate shavings or sifted cocoa, if desired.

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Schokoladenspäne