Dark Chocolate Expresso Tiramisu
Enjoy our delicious Dark Chocolate Expresso Tiramisu
Ingredients for sponge:
- 125 g caster sugar
- 4 large eggs
- 60 g unsalted butter , plus extra for greasing
- 90 g plain flour
- 35 g cocoa powder
Ingredients for toppings:
- 100 g good-quality white chocolate
- 3 Tbsp milk
- 250 g mascarpone
- 30 g caster sugar
- 1 large egg yolk
- 30 ml Rietvallei Muscadel
- 50 ml espresso coffee
- cocoa powder , for dusting
- 70% dark chocolate for shaving
Instructions:
- Preheat the oven to 180ºC. Grease and line a large shallow tray.
- In a large bowl, use an electric hand whisk to whisk the sugar and eggs together for about 4 to 5 minutes (until light and fluffy). Melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Slowly sieve the flour and cocoa powder into the bowl and carefully fold the mixture together. Spread the cake mixture across your prepared tray so it’s roughly 1cm thick. Cook for 10 minutes, set aside
- Break the white chocolate into small pieces and add it to a glass bowl with milk. Place it over a pan of gently simmering water, make sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth.
- Mix the mascarpone with the caster sugar, egg yolk and Rietvallei Muscadel. Once combined, fold through the melted white chocolate. The sponge should be cool by now, tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer. Drizzle with the espresso and leave those to soak in for a couple of min.
- Spoon the mascarpone mixture over the top, spreading it out evenly. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate. Transfer to the fridge.
