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Chocolate Crunch Tiramisu
Postre

Chocolate Crunch Tiramisu

1 h 30 minPara 8Nutri-Score D€€
de @okonomikitchen5 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • eggs (separated, at room temperature)Lácteos3 piezas
  • sugarDespensa90 g
  • all-purpose flour (sifted)Cereales70 g
  • cocoa powder (sifted, plus extra for dusting)Despensa25 g
  • powdered sugar (for dusting)Despensa30 g
  • espresso (cooled)Bebidas300 ml
  • mascarpone (cold)Lácteos250 g
  • heavy cream (cold)Lácteos200 ml
  • powdered sugar (for the mascarpone cream)Despensa60 g
  • vanilla extractDespensa5 ml
  • dark chocolate (chopped, for the ganache)Despensa150 g
  • heavy cream (for the ganache)Lácteos150 ml
  • cornflakes (lightly crushed)Cereales80 g
  • dark chocolate (melted, for the crunchies)Despensa100 g

por ración

Nutrición

379kcal

Carbohidratos
31 g
Proteínas
7 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Batidora de varillas
  • Manga pastelera
  • Bandeja de horno
  • Cazo
  • Fuente de horno
  • Tamiz

paso a paso

Preparación

  1. Make the chocolate ladyfingers

    • Preheat the oven to 180 °C and line a baking tray with baking paper.
    • Whisk the egg yolks with half of the sugar until pale and fluffy, then fold in the sifted flour and cocoa powder.
    • Whip the egg whites with the remaining sugar to stiff peaks and gently fold into the batter.
    Paso 1

  2. Pipe and bake

    • Transfer the batter to a piping bag and pipe finger-length logs onto the tray.
    • Dust with powdered sugar and bake until set and springy.
    Paso 2

  3. Make the mascarpone cream

    • Whip the cold mascarpone with the powdered sugar and vanilla until smooth.
    • Whip the cold heavy cream to soft peaks and fold it into the mascarpone mixture until light and creamy.
    Paso 3

  4. Make the chocolate ganache

    • Heat the heavy cream in a saucepan until just simmering.
    • Pour over the chopped dark chocolate and let stand, then stir until glossy and smooth.
    Paso 4

  5. Make the chocolate crunchies

    • Melt the dark chocolate and toss the crushed cornflakes through it until evenly coated.
    • Spread on a lined tray and let set until crisp.
    Paso 5

  6. Assemble the tiramisu

    • Dip the chocolate ladyfingers briefly in the cooled espresso and layer them in a baking dish.
    • Spread over half of the mascarpone cream, then drizzle with chocolate ganache and scatter over some chocolate crunchies.
    • Repeat with a second layer of soaked ladyfingers, mascarpone cream, ganache and crunchies.
    Paso 6

  7. Chill and serve

    • Cover and refrigerate until set and well chilled.
    • Dust with cocoa powder and top with the remaining crunchies before serving.
    Paso 7
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