Chocolate and caramel take this tiramisu to a whole new level of decadence.
Chocolate-Caramel Tiramisu
2016-01-08 23:40:08
Makes 4 to 6 servings
Ingredients
- 2 cups heavy whipping cream
- ¼ cup confectioners’ sugar
- 2 (8-ounce) containers mascarpone cheese, softened
- Chocolate Ladyfingers (recipe follows)
- ½ cup espresso or strong brewed coffee, cooled
- 1½ cups caramel ice-cream topping
- Garnish: grated chocolate, caramel ice-cream topping
Instructions
- In a large bowl, beat cream at medium-high speed with a mixer until thickened. Gradually add confectioners’ sugar, beating until stiff peaks form. Add mascarpone cheese, beating just until combined.
- In each individual serving dish, place 1 ladyfinger, flat side up. Brush ladyfinger with espresso. Top with cream mixture and caramel topping. Repeat layers as desired. Garnish with grated chocolate and caramel topping, if desired.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Chocolate Ladyfingers
2016-01-08 23:44:45
Makes about 30
Ingredients
- ⅔ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 7 eggs at room temperature, separated
- ¾ cup sugar, divided
Instructions
- Preheat oven to 375˚. Line baking sheets with parchment paper.
- In a small bowl, sift flour and cocoa together.
- In a large bowl, beat egg whites at high speed with a mixer until soft peaks form. Gradually add ½ cup sugar, beating until stiff peaks form.
- In a medium bowl, beat egg yolks and remaining ¼ cup sugar at high speed with a mixer until thick and pale. Gently fold egg yolks into egg whites. Gently fold flour mixture into egg mixture.
- Using a large round tip, pipe batter in 3-inch lengths onto prepared baking sheets.
- Bake for 8 to 10 minutes or until ladyfingers spring back gently when touched. Let cool completely.
Paula Deen Magazine https://www.pauladeenmagazine.com/
