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Chocolate Crunch Tiramisu
Dessert

Chocolate Crunch Tiramisu

1 h 30Pour 8Nutri-Score D€€
par @okonomikitchen5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • eggs (separated, at room temperature)Produits laitiers3 morceaux
  • sugarÉpicerie90 g
  • all-purpose flour (sifted)Céréales70 g
  • cocoa powder (sifted, plus extra for dusting)Épicerie25 g
  • powdered sugar (for dusting)Épicerie30 g
  • espresso (cooled)Boissons300 ml
  • mascarpone (cold)Produits laitiers250 g
  • heavy cream (cold)Produits laitiers200 ml
  • powdered sugar (for the mascarpone cream)Épicerie60 g
  • vanilla extractÉpicerie5 ml
  • dark chocolate (chopped, for the ganache)Épicerie150 g
  • heavy cream (for the ganache)Produits laitiers150 ml
  • cornflakes (lightly crushed)Céréales80 g
  • dark chocolate (melted, for the crunchies)Épicerie100 g

par portion

Nutrition

379kcal

Glucides
31 g
Protéines
7 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Batteur électrique
  • Poche à douille
  • Plaque de cuisson
  • Casserole
  • Plat allant au four
  • Tamis

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7
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