GUANAJA 70% TIRAMISU 

INSTRUCTIONS

• 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.

• Brew coffee or espresso. Add sugar and liquor.
• Set aside until cooled.

• 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.