
GUANAJA 70% TIRAMISU
Makes 4 square dishes (serves 8)
Category: Crèmes and Mousses
Difficulty: Easy
INGREDIENTS
Chocolate Mascarpone Cream:5 ea egg yolks
16 oz (435 g) mascarpone
1 ½ cups (350 g) heavy cream
5.3 oz (150 g) Guanaja 70% Dark Chocolate
½ cup (110 g) granulated sugar
Soaking Syrup:
2 ½ cup (375 g) espresso or strong coffee
1 ¼ tbsp (15 g) granulated sugar
2 ½ tbsp (50 g) coffee liquor
Assembly and Finishing:
30-32 ea ladyfinger cookies
AN Cococa Powder
AN Guanaja 70% Dark Chocolate Feves
30-32 ea ladyfinger cookies
AN Cococa Powder
AN Guanaja 70% Dark Chocolate Feves
INSTRUCTIONS
Chocolate Mascarpone Cream:- Whip the cream to soft peaks and reserve in the refrigerator.
- In a mixing bowl, combine the yolks and sugar and cook over a pot of simmering water, whisking constantly, until slightly thickened. The temperature should reach 183-185°F (84-85°C).
- Remove from the heat and continue to whisk until ribbons form.
- Whisk in the room temperature, soft mascarpone (mixture may appear to be separated but will come back together).
- Melt the Guanaja 70% Dark Chocolate in a microwave and add to the mixture, whisking until smooth.
- Check the temperature - the mix should be around or below 95°F (35°C) before folding in the whipped cream.
- Use immediately.
Soaking Syrup:
- Brew coffee or espresso. Add sugar and liquor.
- Set aside until cooled.
Assembly and Finishing:
- Place the ladyfingers, one at a time, in the soaking syrup, briefing soaking both sides. Do not over saturate as the cookies will soak up the liquid quickly and will break apart.
- Line the bottom of the dish with 2-3 cookies.
- Place several spoonfuls of the chocolate mascarpone cream directly on top, smoothing slightly to create an even layer.
- Place 2-3 more soaked ladyfingers on top, followed by more cream, continuing the layers until the top of the dish is reached.
- Finish the top with soaked ladyfingers and refrigerate for a minimum of 12 hours.
- Before serving, dust with cocoa powder and chocolate shavings created by grating the Guanaja 70% Dark Chocolate feves on a microplane.
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