A chocolate and raspberry spin on classic tiramisu
Ingredients
7 ounce package lady finger cookies (24 cookies)
1 cup coffee
1 teaspoon nielsen massey coffee extract
4 egg yolks
⅓ cup sugar
½ cup semi-sweet chocolate chips
2 tablespoons heavy cream
8 ounces room temperature mascarpone cheese
1½ teaspoons nielsen massey vanilla bean paste
1 cup whipped cream
2 pints raspberries
Instructions
Line lady fingers up in a shallow dish. Mix coffee and coffee extract together in a measuring cup. Pour over lady fingers, making sure the coffee is evenly distributed. Let cookies soak while you make the chocolate cream.
In a medium saucepan, add egg yolks and sugar. Whisk until combined. Turn the heat on low, and whisk constantly until the sugar has melted, about 3-4 minutes. BE SURE TO NOT OVERHEAT AND CURDLE EGGS. If the you feel the mixture is getting too hot, remove from heat, whisk and then put back on the heat. Once the sugar has melted, remove from the heat.
Add chocolate and heavy cream to a small microwave-safe dish. Microwave for 30 seconds. Stir until chocolate melts. If there are still some pieces that haven't melted, pop back in the microwave for 15 more seconds.
Add chocolate mixture to egg yolk and sugar. Mix until combined. Add to the bottom of a stand mixer fit with the paddle attachment. Add in mascarpone cheese. Beat until completely combined and fluffy.
You can assemble the tiramisu in four individual dessert cups, or in a square clear dish. Instructions here are for four dessert cups. Start by spooning some of the chocolate on the bottom. Layer with three soaked lady fingers. Spoon more chocolate on top. Lay raspberries on top. Place three more lady fingers on top of raspberries. Cover in chocolate mixture. Garnish with whipped cream and cocoa powder.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/raspberry-chocolate-tiramisu/