Tiramisu: Black Bottom Tiramisu
Source of Recipe
billk54
List of Ingredients
1 1/2 cups heavy cream
1 (17 1/2 oz.) container of Marscarpone cheese
1/2 cup powdered sugar
1 cup plus 3 Tbs. STRONG hot coffee
1/4 cup plus 2 Tbs. Kahlua
1 cup semisweet chocolate chips, melted & slightly cooled
1 1/2 (7 oz.) pkgs. crisp, dry imported italian ladyfingers (if you live in the South, you probably can't find these - use the soft ones)
1 1/2 Tbs. unsweetened cocoa powder Recipe
In chilled bowl with chilled beaters, whip cream till stiff. In large bowl combine marscarpone, powdered sugar, 3 Tbs. cool coffee & 2 Tbs. Kahlua. Beat with electric mixer on medium speed 1-2 minutes, just till blended (do not overbeat). Fold whipped cream into marscarpone mixture. Divide in half. Fold melted chocolate into one half until no white streaks remain.
Combine remaining 1 cup hot coffee and remaining 1/4 cup Kahlua in pie plate. Quickly dip one side of ladyfingers to line bottom of 9" springform pan in coffee mixture. It's important to dip quickly so they won't get wet and soggy.
Place ladyfingers dry side down in bottom of springform pan. Trim enough ladyfingers to go around inside edge of pan so they are even with top of pan when standing up. Stand cut undipped ladyfingers rounded side up around edge of pan.
Brush inside of ladyfingers w. coffee mixture just to moisten.
Spread chocolate marscarpone mixture over ladyfingers in bottom of pan; cover with another layer of ladyfingers that have been quickly dipped on one side in coffee mixture, setting them dipped side up. Spread remaining white marscarpone mixture over ladyfingers.
Set pan on a double thickness of foil and bring foil up around edges to catch any leaks. Cover w. plastic wrap and refrigerate 6 hrs. or overnight. Just before serving, run knife around edge of cake to loosen from pan. Remove springform side. Sift cocoa over top of cake.
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