Chocolate and Mascarpone Cream Tiramisu, a take on the classic Tiramisu, with homemade Savoiardi cookies, Penotti® Organic Cocoa & Hazelnut spread, mascarpone and whipped cream. So silky, luscious, and scrumptious, a great no-bake dessert just in time to celebrate Mother's Day.
Song of the day: Justin Timberlake - Say Something (ft. Chris Stapleton)
[This post is sponsored by Penotti Canada®, we were compensated, but all opinions are our own. We're hosting a giveaway to win a Kitchen Aid hand mixer and some Penotti® products. In order to win, enter the Giveaway at the bottom of the page.]
As all good things come to an end, even our collaboration with Penotti Canada® has come to a conclusion. We like to think that it's more of an Arrivederci, though, than a definite Goodbye. It has been an incredible journey of flavors and delight. And what a better way than ending by sharing a fantastic recipe and offering you the opportunity to win a Kitchen Aid hand mixer and some amazing Penotti® products?
If there is a dessert that I associate with family, comfort, motherly love, and all the good feelings of happy memories, well, that is a Tiramisu. Countless times it has been the dessert we made for our Sunday lunches, or to bring to friends when invited for dinner, or the 'dolce' of choice after a good pizza night out shared with friends. Between friendly laughs and animated talks, spoonful after spoonful of the creamiest and most decadent of desserts was consummated, until the plates were scraped clean.
There is nobody I know that doesn't like Tiramisu, so when thinking of the perfect dessert for Mother's Day that incorporated a wonderful Penotti® spread, a Chocolate and Mascarpone Cream Tiramisu was my first and only thought.
If you already love the classic Tiramisu with a mascarpone/egg cream, you are going to absolutely adore this one. Instead of the eggs, a luscious whipped cream is blended with the mascarpone to make the creamiest of the creams. Add to that homemade savoiardi cookies, and the velvety, delicious, Penotti® Organic Cocoa & Hazelnut Spread and you have something to talk about.
The procedure is very much the same, and since Tiramisu needs quite some time to rest in the fridge, if you are planning to serve it the same day, you need to start, like I did, in the morning. I actually started the day before by making homemade savoiardi cookies with a silicon pan I bought in Rome. You can, of course, use the store bought ones.
The sun was peaking through the window when I started making the espresso, with the classic Moka coffee machine. Don't you just love the coffee aroma wafting in the air in the morning? I do, so much. And when the Penotti® organic cocoa and hazelnut spread was melting in a bain-marie, the aroma of the chocolate mingling with the coffee in a harmonious scent, I was one happy girl 🙂 .
I could make Tiramisu even with my eyes closed. First layer: Savoiardi cookies soaked in coffee, well arranged at the bottom of a dish, a layer of mascarpone cream on top, followed by a layer of melted chocolate spread on top of the cream. It already looks amazing and I'd love to eat it, but I refrain -with only few finger samples-, and tackle the Second layer: more Savoiardi cookies soaked in coffee, which I like to put perpendicular to the bottom layer (I do that with the lasagna sheets too, it holds the cut piece together well), a layer of melted chocolate on top of the Savoiardi, and the last layer we are going to finish it off with the mascarpone cream. To make it more beautiful, I decided to put the mascarpone cream in a piping bag to create lovely pillows of cloudy goodness.
Doesn't this Chocolate and Mascarpone Cream Tiramisu look gorgeous? I might be biased but when a dusting of unsweetened organic cocoa fell lightly on my Chocolate Tiramisu, and all the prep was done, I felt proud and happy.
My Chocolate and Mascarpone Cream Tiramisu stayed in the fridge for 5-6 hours, but I have to confess that the day after, the leftover was even better.
Loreto cut into it and we smiled in anticipation of when the first spoonful would hit our lips and tongue. It was luxurious, scrumptious. The homemade Savoiardi was moist yet not mushy. It held its form and had a beautiful tenderness to it with a nice infusion of the espresso. The mascarpone cream is so luscious to the tongue with a wonderful deep richness but not too over the top. The Penotti® Organic Cocoa & Hazelnut spread marries so well with the mascarpone cream adding enticing flavor notes of hazelnut and a texture that is velvety and smooth. The dusting of cocoa on top ties the flavors of this Tiramisu together, creating a dessert that will be memorable.
Thank you Penotti®, for your wonderful products. This Tiramisu wouldn't have been as delicious with another chocolate spread. And thank you for the giveaway, you'll make the winner really happy! A Kitchen Aid hand mixer and five of your amazing spreads to give free rein to the creativity in the kitchen.
Disclaimer: This giveaway is open to all residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. To be eligible to win, you must enter the contest with a valid email address. Giveaway will run from May 2nd to May 11th at 12:00 am. The winner will be drawn at random and will be notified via email. If the winner does not respond (or does not meet qualification requirements as indicated above) a new winner will be randomly chosen. The prize will be mailed from us to the winner. Good luck!
To all the mothers out there, may the day dedicated to you be filled with joy and laughter, sweetness and tenderness and a nice decadent piece of this Chocolate and Mascarpone Cream Tiramisu.
Happy Mother's Day from us to you!
Song of the day: Justin Timberlake - Say Something (ft. Chris Stapleton)Print
- 200-250 g Savoiardi (ladyfingers) cookies (I used my homemade)
- 1 cup espresso coffee
- 200 ml (scant 1 cup) whipping (heavy) cream
- 200 g (1 cup) mascarpone, at room temperature
- 50 g (scant 4 Tbsp) granulated or cane sugar
- about 200 g Penotti organic cocoa hazelnut spread or any chocolate spread
- unsweetened cocoa powder, for topping
- Make the espresso and put it in a shallow dish to let cool.
- Whip the cream with a hand-held mixer or in a stand mixer (I used the Kitchen Aid stand mixer with the whisk attachment). Place it in another bowl. Set aside.
- In the same bowl of the stand mixer where you whipped the cream, add the mascarpone and sugar and beat until softened.
- Add the whipped cream to the mascarpone and fold gently with a spatula until you get a soft, smooth cream. Set aside.
- Melt the Penotti cocoa hazelnut spread on a bain-marie (double boiler) until smooth.
- First layer: dunk the Savoiardi (ladyfingers cookies) in the cooled espresso coffee and lay in a dish (I used a 20 cm/8-inch square baking dish) covering the base tightly (even cutting them in half to fit).
- Spread half of the mascarpone cream on top of the first layer of Savoiardi.
- With a spoon, drizzle half of the melted chocolate on top of the mascarpone cream and spread it a bit.
- Second layer: dunk the rest of the Savoiardi cookies in the espresso, arrange them perpendicular to the first layer. Drizzle the rest of the chocolate and spread all over the cookies.
- In a sac-à-poche (piping bag) with a small round tip, add the rest of the mascarpone cream and pipe small mounds of cream onto the chocolate.
- With a small colander, lightly dust unsweetened cocoa powder on top. You will add more just before serving.
- Set in the fridge to rest for 3-4 hours. The next day it will be even better.
- Serve it at room temperature.
The total time includes the resting time in the fridge, from 3-4 hours up to 24 hours. Tiramisu the more it sits in the refrigerator, the tastier and softer it becomes.
I had some leftover mascarpone cream, maybe enough to make a rectangular pan instead of a square one. You could also cover the top with the last of the mascarpone cream, instead of using the piping bag.
Leftover tiramisu can be stored in the refrigerator for up to 3 days.
I usually do not sweeten the espresso I use to make Tiramisu. If you want, you can add a tablespoon of sugar when the coffee is still hot. Also, some people add a touch of water or milk to lighten the espresso. I am a purist on that 🙂 .
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Ricetta in ItalianoPrint
- 200 g biscotti Savoiardi (io ho usato i mie fatti in casa)
- 1 macchinetta di caffè espresso
- 200 ml di panna da montare
- 200 g di mascarpone, a temperatura ambiente
- 50 g di zucchero semolato
- 250 g di cioccolata spalmabile biologica
- cacao in polvere non zuccherato, per decorare
- Preparare l'espresso, metterlo in una ciotola non troppo fonda e lasciarlo raffreddare.
- Montare la panna con uno sbattitore a mano o in una planetaria (io ho usato il Kitchen Aid con l'accessorio frusta). Versarla in una ciotola e tenere da parte.
- Nella stessa ciotola della planetaria dove avete montato la panna, aggiungere mascarpone e zucchero e sbatterlo fino a che non si ammorbidisce e lo zucchero è tutto assorbito.
- Aggiungere la panna montata al mascarpone e girare delicatamente con una spatola fino ad ottenere una crema morbida e liscia. Accantonare.
- Sciogliere la crema spalmabile di nocciole di cacao a bagnomaria.
- Primo strato: inzuppare i Savoiardi nel caffè espresso raffreddato e adagiarli in un piatto (io ho usato una pirofila quadrata da 20 cm) coprendo bene la base (tagliandoli anche a metà se necessario).
- Distribuire metà della crema al mascarpone sopra il primo strato dei Savoiardi.
- Con un cucchiaio versare la metà del cioccolato fuso sopra la crema al mascarpone e spalmarla un po'.
- Secondo strato: inzuppare il resto dei biscotti Savoiardi nell'espresso, disporli perpendicolarmente al primo strato. Spalmare il resto della cioccolata sui biscotti.
- In un sac-à-poche con una piccola punta arrotondata, aggiungere il resto della crema al mascarpone e decorare con piccoli fiocchi di crema la superficie.
- Spolverare leggermente con cacao amaro. Aggiungere altro cacao appena prima di servire.
- Mettere in frigo a riposare per almeno 4 ore. Il giorno dopo sarà ancora meglio.
Il tempo totale include il tempo di riposo in frigorifero, da 3-4 ore fino a 24 ore. Il Tiramisù più riposa in frigorifero, più diventa gustoso e morbido.
A me è avanzata un po 'di crema al mascarpone, forse abbastanza per fare un Tiramisù rettangolare anziché quadrato. Se volete, potete spalmare la parte superiore con la crema al mascarpone, invece di usare la sac à poche.
Il Tiramisù che avanza può essere conservato in frigorifero fino a 3 giorni.
Di solito non zucchero il caffè espresso che uso per preparare il tiramisù. Se volete, potete aggiungere un cucchiaio di zucchero quando il caffè è ancora caldo. Inoltre, alcune persone aggiungono un tocco di acqua o latte per alleggerire l'espresso. Io mai :-).
- Prep Time: 30 minuti
- Category: Dolci al Cucchiaio
- Method: Senza cottura
- Cuisine: Italiana
[This post is sponsored by Penotti Canada®, we were compensated, but all opinions are our own.]
I love baking and kneading dough because it takes me to a happy place in my soul.