Black and white chocolate Tiramisu recipe

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Tiramisu is an Italian dessert, typically made with ladyfingers, Mascarpone cheese, some type of liquer and coffee. There many variations of Tiramisu recipes ranging from simple to complex, using a variety of ingredients such as double cream, egg yolks, whole eggs, chocolate, fruit and much more. This Tiramisu recipe uses white and dark chocolate together with double cream and Mascarpone cheese; the white layer is made with the white chocolate and the dark brown layer with the dark chocolate. The result is rich and delicious, great for people who love chocolate.
Preparation time: -, Cooking time: -, Serves: 6 - 8 



Ingredients

For the white chocolate cream
125g mascarpone cheese
150 ml double cream
100g white chocolate, melted
1 tsp vanilla essense

For the dark chocolate cream
125g mascarpone cheese
150 ml
double cream
100g dark chocolate, melted
3 Tbsp cocoa powder
A splash of Drambuie (or similar liquer)

For the coffee liquer
1 cup Espresso coffee
A splash of brandy or rum

For the Tiramisu assembly
1 pack of Italian ladyfingers (around 32 biscuits)
Dark chocolate shavings or cocoa powder to garnish

Directions

Whip the double cream
In a bowl, add the 300 ml of double cream and whip using an electric mixer until the cream forms stiff peaks. Refreigerate until needed. Half of this cream will be used for the white chocolate mixture and the other half for the dark chocolate mixture.

To make the white chocolate mixture
Melt the white chocolate together with 50 ml of the cream in a bowl over simmering water, whisking occationally, making sure that the bottom of the bowl does not touch the water. When the chocolate is melted remove from the heat and cool. Add the Mascarpone cheese and the vanilla essense and whisk (use an electric mixer if you want) until you get a smooth mixture. Gently fold in the whipped cream. Refrigerate for 15 minutes, or until the mixture is thick..

To make the dark chocolate mixture
Melt the dark chocolate in a bowl over simmering water, again making sure that the bottom of the bowl does not touch the water. When the chocolate is melted remove from the heat and cool. Add the cream, the Mascarpone cheese and the Drambuie and whisk until you get a smooth mixture. Refrigerate for 30 minutes, until the mixture is thick.

To make the coffee liquer

Heat the Espresso coffee over medium heat until reduced by 1/3. Remove from heat and let cook. Add the brandy and stir.

Assemble the Tiramisu
Pour the coffee mixture in a bowl. Dip the ladyfingers in the coffee mixture (do not soak) and then lay them flat side down on the bottom of a serving dish that is about 2 inches high. Repeat with the remaining biscuits until the bottom of the dish is covered.

Pour half of the dark chocolate mixture over the Amaretto biscuits and spread evenly using a spatula. Pour half of the white chocolate mixture and spread evenly.

Repeat with a second layer of Amaretto biscuits dipped in the Espresso liquid, then with the rest of the dark and white chocolate mixtures.

Cover with plastic wrap and refrigerate for at least 3 to 4 hours. Before serving, garnish the Tiramisu cake with chocolate shavings or sifted cocoa powder.

Notes and tips

Note that there is no sugar used for this Tiramisu but the cake is still sweet. Sweetness comes from the chocolate and the Mascarpone cheese. If you want the cake sweeter, add some sugar (1/3 cup) to the dark chocolate mixture and some more to the white chocolate mixture.
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