Coming from an Italian heritage, I was raised to love all Italian delicacies. Growing up, Tiramisu had to be one of my favorite Italian desserts! There are so many flavor components, and just overall, it’s a very tasty dessert! This recipe is a variation on the traditional Tiramisu. You get all the delicious flavors of the traditional Tiramisu, but it’s just assembled differently. All of my friends and family LOVED this recipe, so I’m sure you’ll love it too!
- 1 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1/8 teaspoon salt
- 7 tablespoons unsalted butter, at room temperature
- 1 large egg yolk
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 8 ounces semisweet chocolate, chopped
- 1 large egg
- 2 tablespoons cold water
- 1 1/4 teaspoons unflavored powdered gelatin
- 1 1/2 teaspoons instant espresso powder
- 1 1/2 teaspoons amaretto
- 1 1/2 cups heavy cream
- 1/4 cup plus 2 tablespoons mascarpone cheese
- 1/4 cup granulated sugar
- unsweetened cocoa powder, for sprinkling
- Spray a 9 1/2-inch tart pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, powdered sugar, and salt. Using your fingers or a pastry cutter, work in the butter until it is combined throughly. Add in the egg yolk until the moisture is evenly distributed (the dough will be crumbly).
- Press the dough on the bottom and up the sides of the prepared tart pan and chill in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Bake the crust for 30 minutes, or until it is lightly golden. Let the crust cool completely.
- In a medium saucepan, heat the cream and milk over medium heat until it starts to bubble around the edges. Remove from the heat and stir in the chocolate until is it completely melted. Let the mixture cool for 5 minutes.
- Add in the egg to the chocolate mixture and whisk until it is combined. Pour the mixture into the cooled crust and bake at 350 degrees F for 25 minutes, or until the edges are set and the middle is still a tiny bit jiggly. Let the tart cool completely, and then put it in the fridge to chill completely.
- Put the water into a small bowl and sprinkle the gelatin over the top. Set aside.
- In another small bowl, dissolve the espresso powder into the amaretto. Set aside.
- Using an electric mixer, whisk together the cream, mascarpone, and sugar on medium-high until stiff peaks form. Microwave the gelatin mixture for 10 seconds, and then add it into the cream mixture. Reduce the speed to medium and add in the espresso mixture, and whisk together for 1 minute until everything is fully combined.
- Spread the cream evenly over the tart. Sprinkle (I used a sifter) some cocoa powder over the top. Refrigerate the tart until ready to serve. Enjoy!
Adapted from Food & Wine, April 2003