Tra Vigne's Chocolate Tiramisu by Michael Chiarello Recipe

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Tra Vigne's Chocolate Tiramisu by Michael Chiarello
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Ingredients
16
Count
Nutrition
426
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. To make mousse:.
  2. Combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the misture is smooth and shiny.
  3. In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed untilsoft and creamy. Pause occasionally to scrape down the sides of the bowl.
  4. In anotehr bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.).
  5. To make the zabaglione:.
  6. Prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (nottouching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, sitrring occasionally.
  7. In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sagar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zaboglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
  8. To assemble the dessert:.
  9. In a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the dark rum.
  10. Cut off the top of the cake and reserve for another use (see chefs note). Cut the cake in half horizontally. Arrage a layer of cake, cut side up, in the bottom of a deep 2 1/2 quart bowl. Moisten evenly with some of the espresso syrup (can use a turkey baster). Spread half of the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.
  11. Chefs Note:.
  12. The shiny to of the cake will not readily absorb syrup. If you do not cut it off, you might find dry spots in your tiramisu. But don't throw the top out! Crumble it inot crumbs and place them in a 150 degree to 200 degree oven until thoroughly dry and crunchy. Use to decorate the top of the tiramisu, or save them to add to cookie batters or to scatter in pies and tarts to absorb juices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 426.37 Kcal (1785 kJ)
Calories from fat 212.11 Kcal
% Daily Value*
Total Fat 23.57g 36%
Cholesterol 89.94mg 30%
Sodium 483.5mg 20%
Potassium 196.82mg 4%
Total Carbs 50.8g 17%
Sugars 30.73g 123%
Dietary Fiber 1.16g 5%
Protein 6.49g 13%
Vitamin C 0.1mg 0%
Iron 2.6mg 14%
Calcium 113.3mg 11%
Amount Per 100 g
Calories 299.59 Kcal (1254 kJ)
Calories from fat 149.04 Kcal
% Daily Value*
Total Fat 16.56g 36%
Cholesterol 63.19mg 30%
Sodium 339.74mg 20%
Potassium 138.3mg 4%
Total Carbs 35.69g 17%
Sugars 21.6g 123%
Dietary Fiber 0.81g 5%
Protein 4.56g 13%
Vitamin C 0.1mg 0%
Iron 1.8mg 14%
Calcium 79.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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