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Chocolate Crunch Tiramisu
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Chocolate Crunch Tiramisu

1 godz. 30 minPorcje: 8Nutri-Score D€€
od @okonomikitchen5 importówugotowano 0 razy
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Składniki

8 osób
  • eggs (separated, at room temperature)Nabiał3 kawałki
  • sugarSpiżarnia90 g
  • all-purpose flour (sifted)Produkty zbożowe70 g
  • cocoa powder (sifted, plus extra for dusting)Spiżarnia25 g
  • powdered sugar (for dusting)Spiżarnia30 g
  • espresso (cooled)Napoje300 ml
  • mascarpone (cold)Nabiał250 g
  • heavy cream (cold)Nabiał200 ml
  • powdered sugar (for the mascarpone cream)Spiżarnia60 g
  • vanilla extractSpiżarnia5 ml
  • dark chocolate (chopped, for the ganache)Spiżarnia150 g
  • heavy cream (for the ganache)Nabiał150 ml
  • cornflakes (lightly crushed)Produkty zbożowe80 g
  • dark chocolate (melted, for the crunchies)Spiżarnia100 g

na porcję

Wartości odżywcze

379kcal

Węglowodany
31 g
Białko
7 g
Tłuszcz
26 g
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Przybory

  • Miska ×3
  • Mikser ręczny
  • Rękaw cukierniczy
  • Blacha do pieczenia
  • Rondel
  • Naczynie żaroodporne
  • Sito

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7
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