Black Bottom Tiramisu Recipe
Recipe Type: Dessert
Black Bottom Tiramisu, what a great name and concept. This tiramisu recipe uses melted chocolate chips to create the “black bottom” effect, and eliminates the raw eggs. You’ll need a 9-inch springform pan. Makes 6 servings.
- MASCARPONE, 1 container, 17-1/2 ounces
- HEAVY CREAM, 1-1/2 cups
- POWDERED SUGAR, 3/4 cup
- ESPRESSO OR COFFEE, hot freshly brewed, 1 cup + 3 tablespoons
- COFFEE-FLAVORED LIQUEUR, 1/4 cup + 2 tablespoons
- SEMI-SWEET CHOCOLATE CHIPS, 6 ounces (or 1 cup), melted and slightly cooled
- LADYFINGERS, crisp and dry, 1-1/2 packages (7 ounces)
- COCOA POWDER, unsweetened, 1-1/2 tablespoons
- Whip cream in a chilled bowl with chilled beaters.
- Combine Mascarpone, powdered sugar, 3 tablespoons cool coffee and 2 tablespoons coffee liqueur in a large bowl.
- Beat 1 to 2 minutes with an electric mixture on medium speed, until just blended. Do not overbeat.
- Fold the whipped cream into the Mascarpone mixture.
- Divide the mixture in half.
- Fold the melted chocolate into one half until there are no white streaks remaining.
- Combine remaining 1 cup of hot coffee and remaining 1/4 cup of coffee liqueur in a pie plate.
- Select enough ladyfingers to line bottom of springform pan.
- Quickly dip them into coffee mixture (dip quickly so they don’t get wet and spongy).
- Line inside edge of pan with ladyfingers (trim them even with top of pan, and stand rounded side up around inside edge of pan).
- Brush inside of ladyfingers with the coffee mixture.
- Spread chocolate mascarpone mixture over ladyfingers in bottom of pan.
- Cover with another layer of quickly-dipped ladyfingers, setting them dipped side up.
- Spread remaining white Mascarpone mixture over ladyfingers.
- Set pan on a double thickness of aluminum foil, bring foil up around edges of pan to catch leaks.
- Cover with plastic wrap and refrigerate 6 hours or overnight.
- To serve, loosen Tiramisu by running a knife around inside of pan. Remove springform pan.
- Sift cocoa over the top.