After I’ve already shown you my absolute favorite food for special occasions last week, I would like to show you my all-time favorite dessert today. Unfortunately, this dessert is anything but a healthy or low-calorie dessert. On the contrary, it is an irresistibly delicious calorie bomb for special occasions. Namely, it is my grandma’s tiramisu recipe. She was an incredibly talented cook and her tiramisu was incomparably good. This year I have modified the recipe a little bit and turned it into a Chocolate Tiramisu. Thus, it also pleases all the chocolate lovers out there.jump to recipe
Grandma’s Unique Tiramisu Recipe
My grandma’s Tiramisu recipe was truly unique. Because I’ve never seen another Tiramisu recipe that use the egg whites for the mascarpone cream. It’s probably not quite authentic that way. However, in my opinion, the cream tastes much better this way. It becomes a little fluffier and airier but remains just as creamy as before. As a result, the Tiramisu may don’t as perfect as other Tiramisu recipes do, but it tastes a hundred times better than any that I have tried so far.
An when I was looking for a suitable dessert once this year, which should please both me, where I’m not the biggest chocolate mouse and chocolate cake fan, and two complete Nutella freaks, I came up with the idea for this Chocolate Tiramisu. For this I have modified my grandmother’s recipe just a bit and mixed half of the mascarpone cream with Nutella. I’ll show you a few more ideas in this recipe, how you can turn your Chocolate Tiramisu even more in the nut-nougat direction. However, even the two spoons of Nutella turn the world’s best tiramisu into an incredibly delicious chocolate dessert. That’s why this wickedly good but unhealthy recipe made it onto my healthy recipe blog ????.
Chocolate Tiramisu – A Sinfully Delicious Dessert
If you’ve gotten to this part, I think I’ve made you a little curious with my crush on this Chocolate Tiramisu. So, without further ado I’m going to show you what ingredients you’ll need to make this dessert. By the way, one more thing to mention – the amount is enough to feed six to eight people with enough Tiramisu. You are welcome to eat the leftovers one or two days later. But you really shouldn’t keep the Chocolate Tiramisu longer. Because of the raw eggs, it can quickly go bad.
Ingredients for the Chocolate Tiramisu according to grandma’s recipe
- two very fresh organic eggs (medium sized)
- 500 grams or 2 ¼ cup of mascarpone cream cheese
- 120 grams or 1 cup of powdered sugar
- one double espresso
- 20 cl Amaretto
- 150 grams or 5.3 oz of ladyfingers
- two tablespoons of Nutella
- two to three teaspoons cocoa powder and two tablespoons hazelnut brittle for serving
Substitutions and Variations:
If you have kids or pregnant women eating with you, you can omit the alcohol. Instead of espresso, you can also use some hot chocolate to soak the ladyfingers. To bring out the nut nougat flavor even more, you can also use hazelnut liqueur instead of amaretto. And if you don’t have a coffee maker that can make espresso, a very strong filter coffee will do the job as well.
Of course, if you’re not the biggest Nutella fan, you can also make my grandma’s classic tiramisu. In that case, just skip the Nutella step and serve your finished Tiramisu with just the cocoa powder on top.
Here’s Who to Make the Chocolate Tiramisu
First separate the eggs, put the egg whites and yolks in two separate bowls. Then first beat the egg whites until stiff and set aside briefly. Add the mascarpone and the powdered sugar to the egg whites and mix very briefly on the lowest possible speed, just until everything is mixed.
It is very important that you do not mix the mascarpone cream cheese for too long. Then it will become liquid and you will end up with a Tiramisu soup. Therefore, please mix it only very briefly on the lowest speed of your hand mixer or food processor.
Next, carefully fold the beaten egg whites into the cream and then move on to the ladyfingers. Mix the amaretto with the fresh, still hot espresso. Then drizzle half of the cookies with the coffee and place them side by side on the bottom of a small baking dish. Mine was about 20-25 cm by 15-20 cm. Next, pour a little less than half of the mascarpone cream into a separate bowl where you carefully mix it with the Nutella.
Now you can spread the chocolate cream evenly over the cookies and smooth it out. Next, repeat the process with the ladyfingers, drizzling them with coffee and placing them side by side on the chocolate cream. Finally, spread the remaining mascarpone cream evenly over the cookies and either smooth it out nicely or use the back of a spoon to draw a nice wavy pattern.
Cover the Chocolate Tiramisu and put it in the fridge for at least three hours. Before you serve it, you can dust it with the cocoa powder. To distribute cocoa powder as evenly as possible, it helps to put a few grains of rice in the sieve before adding the cocoa. Then you can sprinkle the hazelnut brittle on top of your Tiramisu and it’s ready to serve.
Any Questions Left?
Instead of Amaretto, feel free to use hazelnut liqueur for this Chocolate Tiramisu. If you like to make the Tiramisu nonalcoholic, you can omit it altogether and rather replace it with a little more coffee if necessary. If you still like a little amaretto flavor in your tiramisu, you can add two drops of bitter almond flavoring to the coffee.
Instead of espresso, you can use a strong filter coffee for this Chocolate Tiramisu. If children are eating along, you can also simply use a hot chocolate drink to soak the ladyfingers.
Of course, you can also serve the Tiramisu separated in small jars. For this, it is best to use six small jars with a capacity of about 200ml. The preparation remains the same, you just must break the ladyfingers a little bit. As a guideline, you will need a little less of the cookies, 15 to 16 should be enough.
I hope you like this Chocolate Tiramisu recipe and you give it a try this holiday season. If you have any questions or suggestions about this recipe, just drop them in the comments or send me a massage via email or Instagram (@julesbalancedrecipes). And if you like this recipe, I would appreciate you to leave a comment and a rating for it. It’s easy to do via the comments section below this post.
Have fun trying it out and bon appétit,
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Chocolate Tiramisu with Nutella
- small baking dish (e.g. 20-25 x 15-20 cm)
- 2 medium-sized organic eggs
- 500 g mascarpone cream cheese ~ 2¼ cups
- 120 g powdered sugar ~ 1 cup
- 1 double espresso*
- 20 cl amaretto* or hazelnut liqueur
- 150 g ladyfingers ~ 5.3 oz
- 2 tbsp nutella
- 2-3 tsp cocoa powder
- 2 tbsp hazelnut brittle
- Separate the eggs, beat the egg whites until stiff and set aside. Add the mascarpone and powdered sugar to the egg yolks, mix briefly and slowly with a hand mixer or a kitchen machine, just until everything is combined. Carefully fold in beaten egg whites. Pour half of the cream into a separate bowl and gently mix with the Nutella.
- Add the Amaretto to the espresso, drizzle or soak the ladyfingers with it and spread them on the bottom of the baking dish. Spread the chocolate mascarpone cream over the cookies, and smooth it out. Soak remaining cookies, place them on the Nutella cream and evenly spread remaining mascarpone cream on top.
- Cover and refrigerate for at least three hours (if possible six to seven hours are perfect). Dust with cocoa powder and sprinkle with hazelnut brittle before serving.
- calories: 445 kcal
- fat: 29.8 g
- carbohydrates: 37.1 g
- protein: 6.4 g