YUM

Chocolate Tiramisu

8 oz cream cheese or mascarpone cheese

2/3 cup whipping cream

¼ cup sugar

Chocolate Zabaglione, recipe follows

½ cup coffee

½ cup Kahlua

24 crisp ladyfingers cookies (recommended: Savoiardi)

Unsweetened cocoa powder, for garnish

Dark chocolate shavings, for garnish

Directions

Place the cream/mascarpone cheese in a large bowl

and set aside.  With an electric mixer, beat the cream

and ¼ cup of the sugar in a medium bowl until soft

peaks form.  Fold the whipped cream into the cheese.

Then fold in the chilled Chocolate Zabaglione.  Cover

and refrigerate.

Whisk the coffee and Kahlua in medium bowl until

blended.  Line a 9¼ by 5 by 2-¾ inch metal loaf pan

with plastic wrap, allowing the plastic to extend over

the sides.  Working with 1 cookie at a time, dip

8 cookies into the coffee and Kahlua mixture,

and arrange in a single layer side by side over the

bottom of the prepared pan.

Spoon 1/3^rd of cheese mixture over the cookies to

cover.  Repeat dipping 8

cookies in the coffee/Kahlua and layering the cookies

and remaining cheese mixture 2 more times.  Dip

the remaining 8 cookies in the coffee mixture and

arrange side by side atop the tiramisu.  Press lightly

and compact slightly (the last layer will extend above

the pan sides).  Cover the tiramisu with plastic and

refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu.  Invert

the tiramisu onto a platter.  Remove the plastic.

Sift the cocoa over the tiramisu, and with a vegetable

peeler or sharp knife makes dark chocolate shavings

and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons heavy whipping cream

¼ cup semisweet chocolate chips

4 large egg yolks

1/3-cup sugar

pinch of salt

Add cream and chocolate to a heavy small saucepan.

Cook over medium heat, stirring often, until the

chocolate chips are melted and smooth.

Set aside and keep warm.

Which the egg yolks, sugar, and salt in a large

glass bowl until blended.  Set the bowl over saucepan

of simmering water, but do not allow the bottom of the

bowl to touch the water.  Whisk the egg mixture over

the simmering water until it is thick and creamy,

about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate

mixture into the egg mixture.  Cover and

refrigerate to chill completely. 

*Note from Ashley

*This recipe is enough to fill a loaf pan.  If you want

more, then just double the recipe and put in a bigger

pan.  It’s easy to adjust amounts in this recipe.