Chocolate tiramisu

Chocolate Tiramisu

Serves 12

  • For the sponge

  • 110 g caster sugar

  • 4 large free-range eggs

  • 50 g unsalted butter, plus extra for greasing

  • 85 g plain flour

  • 30 g cocoa powder

  • For the topping

  • 100 g good-quality white chocolate

  • 2 tablespoons milk

  • 250 g mascarpone

  • 30 g caster sugar

  • 1 large free-range egg yolk

  • 30 ml vin santo or sweet dessert wine

  • 1 splash Tia Maria

  • 50 ml espresso coffee

  • cocoa powder, for dusting

  • good-quality dark chocolate (70% cocoa solids), for shaving, optional

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).



In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy. Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion. Once combined, spread the cake mixture across your prepared tray so it's about 1cm thick. Cook for 10 minutes, or until firm and springy to the touch. Leave to cool.



Meanwhile, smash the white chocolate and add it to a glass bowl with milk. Sit it over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl, and leave to melt, stirring occasionally, until smooth. Leave to cool a little.



Carefully mix the mascarpone with the caster sugar, egg yolk and vin santo. Once combined, fold through the melted white chocolate. The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer (don't worry if it breaks up). Sprinkle over the Tia Maria and drizzle with the espresso and leave those to soak in for a couple of minutes.



Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like. Pop in the fridge until you're ready to eat.









Nutritional Information

Chocolate tiramisu

Inspired by classic tiramisù, with a double dose of chocolate

0 foodies cooked this
My double chocolate tiramisù is ramped up a notch with chocolate sponge and extra white chocolate
Serves 12
30m (plus cooling time)
Super easy
Print this recipe
Method

Inspired by classic tiramisu, this version uses homemade chocolate sponge for the base instead of sponge fingers, and has white chocolate in the mascarpone to add a lovely sweetness. With all that extra chocolate, it's a guaranteed good one for the girls.

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).

In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy. Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion. Once combined, spread the cake mixture across your prepared tray so it's about 1cm thick. Cook for 10 minutes, or until firm and springy to the touch. Leave to cool.

Meanwhile, smash the white chocolate and add it to a glass bowl with milk. Sit it over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl, and leave to melt, stirring occasionally, until smooth. Leave to cool a little.

Carefully mix the mascarpone with the caster sugar, egg yolk and vin santo. Once combined, fold through the melted white chocolate. The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer (don't worry if it breaks up). Sprinkle over the Tia Maria and drizzle with the espresso and leave those to soak in for a couple of minutes.

Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like. Pop in the fridge until you're ready to eat.




Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 301
    15%
  • Carbs 24.2g
    9%
  • Sugar 19.0g 21%
  • Fat 18.8g 27%
  • Saturates 11.3g 57%
  • Protein 5.7g 13%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the sponge

  • 110 g caster sugar

  • 4 large free-range eggs

  • 50 g unsalted butter, plus extra for greasing

  • 85 g plain flour

  • 30 g cocoa powder

  • For the topping

  • 100 g good-quality white chocolate

  • 2 tablespoons milk

  • 250 g mascarpone

  • 30 g caster sugar

  • 1 large free-range egg yolk

  • 30 ml vin santo or sweet dessert wine

  • 1 splash Tia Maria

  • 50 ml espresso coffee

  • cocoa powder, for dusting

  • good-quality dark chocolate (70% cocoa solids), for shaving, optional