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By Chocolats Favoris
Discover the #ChocoFav twist on this classic Italian dessert
1 container of mascarpone cheese (475 g)
5 egg yolks
¾ cup sugar
1½ cup 35% cream
1 cup Dreamy White or Dulce de leche Chocolate Drops
1 tsp. vanilla extract
½ cup espresso coffee
¼ coffee liqueur (Baileys
1½ cup diced strawberries (brunoise method) (approximately 3 oz. in a small container)
2 cup fresh raspberries (2 containers)
¼ cup Chocolats Favoris cocoa powder
24 finger biscuits (Ladyfingers)
Dice the strawberries and mix in a bowl with raspberries.
Whip the cream with ¾ of the sugar and put in the refrigerator.
Melt the chocolate drops and set aside at room temperature.
Mix the coffee and liqueur in a deep dish and set aside.
Heat the water in a pot to make a double boiler (bain marie).
Whisk the yolks with ¼ of the sugar and then heat using the bain marie. It should be only slightly warmer than 37°C (body temperature) to the touch.
Whisk the yolk and sugar mixture for about 5 minutes (until the mixture whitens).
Pour the melted chocolate into the yolk mixture and blend well. Add the whipped cream and mascarpone cheese by alternating one ingredient and then the other (a two-step process).
Start assembling the tiramisu.
Soak the finger biscuits (which have been cut in two) in the coffee and liqueur mixture, one by one, for approximately 3 seconds before placing them at the bottom of each glass.
Add the mascarpone mixture, cocoa powder and about 1 ½ tbsp. of the fruit mixture. Repeat.
Refrigerate the tiramisu for 12 hours.
Before serving, sprinkle with cocoa powder.
Single origin chocolates