Chocolate and Espresso Mascarpone Tiramisu
Chocolate and Espresso Mascarpone Tiramisu is one of my family’s favorite desserts. In fact, this may be one of our top five favorite desserts. Needless to say, I have made this tiramisu quite a few times. I love this dessert for several reasons. First of all, I can make the whole recipe in one hour. Secondly, unlike some tiramisu recipes, this can one can be served right away. No chilling time is necessary. Thirdly, except for the mascarpone, I always have all the necessary ingredients in my pantry. And, lastly, the light cake and rich and creamy mascarpone, is absolutely delicious.
The Equipment Needed
- An Electric Mixer- You’ll need this to make the cake.
- A Food Scale- For perfect results, be sure and weigh your flour and sugar.
- A 13×9 Cake Pan- Use a nonstick pan.
- A Serving Dish- Sometimes I use a 10×7 rectangular ceramic pan. But, I often use a trifle dish. If you use this pan, you may need to cut your cake in cubes or small squares.
- A Sifter- Be sure and sift your powdered sugar. If you don’t, you’ll have a lumpy mascarpone and sugar mixture.
The Ingredients Needed for Chocolate and Espresso Mascarpone Tiramisu
- Instant Espresso- Use an espresso powder that you would use to make instant espresso. I used the Bustelo brand.
- Mascarpone- This is like an Italian cream cheese.
- Chocolate- You’ll need a chocolate bar and a vegetable peeler to make the chocolate shavings. I used Ghiradelli Bittersweet chocolate. You’ll need about 4 ounces.
How I Made my Tiramisu
- First, I made the hot milk sponge cake. Be sure to carefully and measure all your ingredients. And, beat the cake for the full eight minutes.
- Next, I mixed together the mascarpone filling.
- Finally, I assembled the tiramisu.
If you love ordering tiramisu at restaurants, I hope you’ll try this easy homemade Chocolate and Espresso Mascarpone Tiramisu.
Chocolate and Espresso Mascarpone Tiramisu
Espresso tinged sponge cake and mascarpone layers topped with whipped cream and chocolate shavings.
Equipment
- an electric mixer
- a 10×7 rectangular ceramic pan
Ingredients
- 1 hot milk sponge cake (recipe below)
- ¼ cup each granulated sugar and water
- 2 tsp. instant espresso
- 14 ounces softened mascarpone cheese
- ½ cup powdered sugar, sifted
- 1 tsp. vanilla extract
- 1 cup bittersweet chocolate shavings
For the Topping:
- 1 cup heavy cream
- 2 tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1 cup bittersweet chocolate shavings
Instructions
- Prepare the hot milk sponge cake. Cut the cake into two layers, and then cut each layer into pieces, so that you have pieces to fit your serving dish. You will need cake for three layers. You may have some leftover cake to save for another use.
- In a small saucepan, simmer together the espresso powder, sugar, and water. Set it aside.
- In a bowl, stir together the mascarpone, powdered sugar, and vanilla. Stir in the chocolate shavings. Set aside.
- In the bottom of your 10×7 pan, place the first layer of your cake. Brush it all over with the espresso mixture. Spread this with a third of the mascarpone mixture. Repeat this with two more layers.
- In the bowl of an electric mixer, beat the cream until it's well whipped. Beat in the vanilla and sugar. Spread this all over the top of the tiramisu and add then sprinkle on the chocolate shavings. Serve right away or chill for later.
Tried this recipe?Let us know how it was!
Hot Milk Sponge Cake
An easy and light vanilla cake.
Equipment
- 13×8 nonstick rectangular cake pan
- an electric mixer
Ingredients
- 2 cups all purpose flour (240g)
- 2 tsp. baking powder
- ½ tsp. salt
- 4 large eggs
- 2 cups sugar (400g)
- 1 cup whole milk
- 5 tbsp. unsalted butter
Instructions
- Preheat the oven to 350 degrees.
- Use vegetable shortening to grease the pan. Sprinkle it with flour and then shake out the excess.
- Sift together the flour, baking powder, and salt into a bowl. Set aside.
- In the bowl of an electric mixer, with a whisk attachment, beat the eggs on high speed for four minutes, until they are pale yellow and thickened. Slowly add the sugar, while beating the mixture, four more minutes. Add the flour mixture and stir until it's just combined in the batter.
- In a two quart saucepan, on low heat, heat the whole milk and butter on low heat, just until the butter is melted. Add it to the batter, beating until just combined into the batter.
- Bake for twenty minutes or until a toothpick comes out clean. Cool completely on a wire rack for ten minutes. Remove from the pan and cool on the rack.
Tried this recipe?Let us know how it was!
