Mary Bergin's Tiramisu recipe Share this recipe on Facebook
A Tiramisu recipe presented by Mary Bergin on a Food TV Network show.
It uses a chocolate chiffon cake instead of ladyfingers, a combination
of Kahlua and rum and it is prepared in individual dessert glasses.
This recipe requires more work than typical Tiramisu recipes, but the
result is worth it.
Preparation time: 30 minutes, Cooking time: 40 minutes, Serves: 12
For the chocolate chiffon cake
1 ½ cups sugar
1 cup all-purpose flour
¾ cups cocoa (unsweetened)
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
4 eggs, yolks and whites separated
2 egg whites
¾ cup vegetable oil
½ cup water
1 tsp vanilla
For the mascarpone cream
21 ounces mascarpone cheese
11 ½ ounces milk chocolate, cut in small pieces
8 eggs, whites and yolks separated
½ cup sugar
2 Tbsp Kahlua liqueur
2 Tbsp rum
For the coffee mixture
4 cups Espresso coffee
1 ¼ cups water
1 cup sugar
3 Tbsp Kahlua
3 Tbsp rum
Cocoa, unsweetened for garnish
¼ cup milk or dark chocolate, coarsely grated, for garnish
To make the chocolate chiffon cake
Sift together l cup of sugar, the flour, baking powder, baking soda, cocoa and salt. Set aside.
In the bowl of an electric mixer beat the egg yolks at high speed. Turn speed to low and pour in the vegetable oil, water and vanilla.
Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well until combined. Remove the bowl from the mixer and set aside.
In another bowl, whip the 6 egg whites until soft peaks form. Start with medium speed and raise it slowly, as peaks begin to form. Gradually pour in the remaining ½ cup of sugar and keep whipping until whites are shiny and firm but not stiff.
Using a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the egg whites, folding until the two are completely incorporated.
Pour the mixture into a greased and floured half-sheet pan and bake for about 30 minutes at 180 C until a toothpick inserted into the middle of the cake comes out clean.
To make the mascarpone cream
In the large bowl of an electric mixer, using paddle or beaters, beat the mascarpone until fluffy, scraping down the sides of the bowl and under the beaters as necessary.
Meanwhile, in a medium bowl, set over simmering water, melt the chocolate. Set aside.
In a large glass or metallic bowl over simmering water, whisk the egg yolks with l/4 cup sugar until the sugar is dissolved and the mixture is hot to the touch. Remove from the heat, pour into the mascarpone and beat on medium speed until ingredients are combined. Lower the speed, add the melted chocolate, and mix well.
In another bowl, beat the egg whites until they form soft peaks. Add the remaining ¼ cup of sugar and continue to beat until shiny and firm but not stiff. Gently fold the egg whites into the mascarpone mixture. Stir in the Kahlua and rum, cover with plastic wrap and refrigerate until needed.
To make the coffee mixture
Combine all of the ingredients in a small pot over medium to high heat. Bring to a boil, remove from heat and set aside to cool.
Place all of the glasses on a flat work surface. Cut out cake circles that will fit into the glass you're using. Using a ladle, place a small amount of the mascarpone cream in the glass, dip a cake circle in the coffee mixture (squeeze out any excess) and place it on top of the cream.
Ladle more cream on top of the cake, place another circle of cake (soaked in the coffee mixture) and finish with one more layer of mascarpone cream.
Repeat the above procedure for each glass. Refrigerate for 2 to 3 hours. Before serving garnish with grated milk or dark chocolate and sifted cocoa.