Chocolate Tiramisu

Chocolate tiramisu

Inspired by classic tiramisù, with a double dose of chocolate

Chocolate Tiramisu

30 mins plus cooling time

Super easy

serves 12

About the recipe

My double chocolate tiramisù is ramped up a notch with chocolate sponge and extra white chocolate


nutrition per serving

301

Calories


18.8g

Fat


11.3g

Saturates


19g

Sugars


5.7g

Protein


24.2g

Carbs


of an adult’s reference intake


Ingredients

For the sponge

. 110g caster sugar

. 4 large free-range eggs

. 50g unsalted butter, plus extra for greasing

. 85g plain flour

. 30g cocoa powder

For the topping

. 100g good-quality white chocolate

. 2 tablespoons milk

. 250g mascarpone

. 30g caster sugar

. 1 large free-range egg yolk

. 30ml vin santo (or sweet dessert wine)

. a splash of Tia Maria

. 50ml espresso coffee

. cocoa powder, for dusting

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

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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