TIRAMISU CU CIOCOLATA

Tiramisu cu ciocolata este unul din deserturile mele preferate. Simplu si rapid de preparat, avand la baza combinatia perfecta dintre mascarpone, frisca, cafea si ciocolata, din acest desert nu ramane niciodata nimic in tava.

INGREDIENTE:
(pentru 12 portii)

300 g piscoturi
500 g mascarpone
6 galbenusuri
200 ml frisca lichida
150 g zahar pudra
1 lingurite cacao
200 ml cafea espresso
50 ml lichior de ciocolata
100 g ciocolata rasa
50 g ciocolata topita

PREPARARE:

In primul rand pregatim o cafea tare (espresso), pe care o lasam la racit.
Mixam galbenusurile cu zaharul pana obtinem o crema spumoasa, de culoare foarte deschisa. Adaugam mascarpone cate putin si continuam sa mixam pana obtinem o crema compacta. Adaugam frisca batuta spuma tare, cate putin, lasand mixerul sa isi faca treba la viteza medie-mare. In final adaugam 1 lingurita rasa de ness si ciocolata topita, apoi amestecam rapid.

Punem crema la frigider pana pregatim piscoturile.
Piscoturile le inmuiem in cafeaua racita si amestecata cu lichiorul de ciocolata, avand grija doar sa le trecem prin cafea, fara sa le imbibam prea tare.
Punem un rand de piscoturi intr-o tava, un vas cu margini mai inalte, sau chiar pe un platou.

Presaram peste acestea putina ciocolata rasa. Peste primul strat de piscoturi turnam jumatate din crema.

Aranjam inca un strat de piscoturi si inca un rand de crema. Punem vasul la rece pentru cateva ore, sau peste noapte.
Inainte de a servi tapetam cu pudra de cacao si restul de ciocolata rasa.

Pofta buna!

English version:

INGREDIENTS:
(for 12 servings)

300 g sponge fingers
500 g mascarpone
6 egg yolks
200 ml heavy cream
150 g powdered sugar
1 tablespoon cocoa
200 ml espresso
50 ml chocolate liqueur
100 g grated chocolate
50 g melted chocolate

PREPARATION:

First prepare a strong coffee (espresso), which we put aside to cool. Then mix the yolks with the sugar until you get a foamy cream, very light in color. Add mascarpone little by little and continue mixing until you get a compact cream. Add the whipped cream little by little, letting the mixer do its job at medium-high speed. Finally add 1 teaspoon of instant coffee and melted chocolate, stirring rapidly. Put the cream in the refrigerator until you prepare the sponge fingers. Soak them into the chilled coffee mixed with the chocolate liqueur, making sure you do this very quickly, so they won’t get too soaked. Put a row of sponge fingers in a tray, a bowl with high sides, or on a plate. Sprinkle some grated chocolate on top of them. Over the first layer of sponge fingers pour half the cream. Arrange another layer of sponge fingers and another row of cream. Put the bowl in the refrigerator for several hours, or even overnight.
Before serving, spread the cocoa powder and the remaining grated chocolate.
Bon appetite!