Easy Tiramisu with hidden ganache
A favorite dessert of the Italians and also mine. I decided to make an easier version so I can make it in a flash when I want it. The flavor is there, upgraded with hidden ganache. And so is the look. When you make it, you'll remember me fondly.
Ingredients
For the base
- 24 savoyard biscuits
- 9 grams 1 ½ Τbsp of instant coffee
- 375 ml 1 ½ cups hot water
- 3 Τbsp granulated sugar
- 60 ml cognac
For the chocolate
- 180 grams dark chocolate
- 200 ml cream
- 30 grams 2 Tbsp unsalted butter
For the mascarpone cream
- 500 ml 2 cups of cream
- 100 grams 2/3 cup icing sugar
- 500 grams mascarpone cheese
- 60 ml Cognac
- 1 sachet of vanilla
- 1 Tbsp cocoa powder for sprinkling
Instructions
Prepare the chocolate
- Place the dark chocolate in a heatproof bowl. Heat the cream until it just starts to bubble. Pour the cream into the bowl with the chocolates. Allow the mixture to stand for a few minutes, then stir until the dark chocolate is melted and the mixture is uniform. Add the butter and mix.
Prepare the base
- Place the coffee and sugar in a heatproof bowl. Pour hot water over the coffee.
- Mix and add the cognac.
Prepare the cream
- In a mixer, whip the cream with the icing sugar until you have a light whipped cream. Put the mascarpone cheese in a large bowl and mix it with the cognac and vanilla. Do not beat too long or on high speed. As soon as they are mixed, stop. Gradually fold the whipped cream into the mascarpone mixture.
- Assemble the dessert
- Dip the savoyards in the coffee mixture and place them on your platter to cover the base.
- Pour half of the chocolate mixture over them. Place half of the cream cheese mixture on top.
- Continue with another layer of savoyard, chocolate and cream cheese. Refrigerate the dessert for at least 2 hours.
- Before serving, sprinkle with cocoa powder.