Any budding cook needs at least one dessert to really hang their hat on, and while I generally try to stay away from cooking things that I can’t trust myself to not devour within seconds, this easy chocolate tiramisu recipe is just too good not to share.
A lot of cooking purists might tell me off for what I’m about to say, but unlike a lot of other recipes it can be made with single cream instead of double, giving you a (slightly) healthier take on it. The flavor will still be amazing.
On top of that, if your chocolate cake contains gluten-free flour then it makes for a brilliant gluten-free version of tiramisu.
I have a real thing for coffee-flavored desserts, but have an aversion to anything that takes longer than 20-30 minutes to put together. So this just ticks all the boxes for a lazy cook like myself.
It’s topped off with chocolate cake and cocoa. As an added bonus, it’s egg and alcohol-free, so will hopefully widen your potential audience among some of your friends with more specific dietary requirements.
- 240 ml cooled coffee
- leftover or store-bought chocolate cake (for a gluten-free version of this recipe, use chocolate cake made with gluten-free flour)
- 250 g mascarpone cheese
- 600 ml double cream
- 3/4 cup icing sugar
- 3/4 tsp vanilla essence
- cocoa powder for dusting
Whisk double cream and mascarpone cheese in a large mixing bowl until well mixed.
Add icing sugar gradually while whipping followed by 160ml of the coffee and vanilla essence. Whisk all of them together until you achieve a soft peak.
Seal the bowl with plastic wrap/cling film and place in the refrigerator.
Layer the base of your 140ml jars with crumbled chocolate cake. Press the cake into the base of the jars with a spoon. Drizzle the remaining 80ml of coffee onto the cake.
Top a generous serving of the cream, mascarpone and coffee mix over the cake.
Dust your tiramisu jars with cocoa powder and place in the refrigerator for at least 30 minutes before serving.