Chocolate Mousse Tiramisu (Printable Version)
Coffee-soaked ladyfingers layered with mascarpone and airy dark chocolate mousse for a showstopping dessert.
# What You Need:
→ Chocolate Mousse
01 - 7 oz dark chocolate (70% cocoa), finely chopped
02 - 3 tbsp unsalted butter
03 - 4 large eggs, separated
04 - 1.4 oz granulated sugar
05 - 1 pinch salt
→ Mascarpone Mixture
06 - 8.8 oz mascarpone cheese
07 - 3.4 fl oz heavy cream, cold
08 - 2 tbsp powdered sugar
→ Assembly
09 - 7 oz ladyfingers (savoiardi)
10 - 8.5 fl oz strong brewed coffee, cooled
11 - 2 tbsp coffee liqueur (optional)
12 - Cocoa powder, for dusting
# How To Make It:
01 - Combine the chopped dark chocolate and unsalted butter in a heatproof bowl set over a pot of barely simmering water. Stir gently until completely melted and smooth. Remove from heat and allow to cool for about 5 minutes.
02 - In a medium bowl, whisk the egg yolks with half of the granulated sugar vigorously until the mixture turns pale yellow, thickens, and falls in ribbons from the whisk.
03 - In a separate clean bowl, beat the egg whites with a pinch of salt using an electric mixer until soft peaks begin to form. Slowly stream in the remaining sugar while continuing to beat until stiff, glossy peaks hold their shape.
04 - Pour the egg yolk mixture into the slightly cooled chocolate and fold gently until uniform. Add the whipped egg whites in three additions, folding carefully from bottom to top to preserve the airiness. Refrigerate for at least 30 minutes to set.
05 - In a chilled bowl, combine the mascarpone cheese, cold heavy cream, and powdered sugar. Beat with an electric mixer until thick, smooth, and spreadable. Do not overmix.
06 - Pour the cooled strong coffee into a shallow dish and stir in the coffee liqueur if using. The shallow dish makes it easy to quickly dip the ladyfingers.
07 - Briefly dip each ladyfinger into the coffee mixture—just a quick dunk, about 1 to 2 seconds per side—and arrange them in a single layer covering the bottom of an 8x8 inch serving dish. Spread half of the mascarpone cream evenly over the ladyfingers, then spoon half of the chilled chocolate mousse on top and smooth it out.
08 - Repeat with another layer of coffee-dipped ladyfingers, the remaining mascarpone cream, and the rest of the chocolate mousse, spreading the top layer evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the best texture and flavor.
09 - Just before serving, sift a generous layer of cocoa powder over the top of the tiramisu. Slice into squares and serve chilled.
# Helpful Hints:
01 -
- It gives you the caffeine kick of tiramisu and the indulgent silkiness of mousse in every single bite.
- The contrast between coffee soaked ladyfingers and airy chocolate is the kind of thing that makes people close their eyes when they eat.
02 -
- Overdipping the ladyfingers is the number one mistake and it will turn your beautiful dessert into a soggy puddle, so keep each dip brief and confident.
- Folding the egg whites too aggressively will flatten the mousse, so use a spatula and a patient hand, cutting through the center and folding up from the bottom.
03 -
- Grate a little extra dark chocolate between the mousse and mascarpone layers for a hidden crunch that surprises people in the best way.
- Make sure every bowl and whisk used for egg whites is completely clean and free of any grease, because even a trace of fat will prevent the whites from reaching their full volume.