Cacao Tiramisu
Cacao Tiramisu. After dozens of experiments, I've become obsessed with the bittersweet combination of crème de cacao and Cardamaro, a mild, wine-based amaro from Northern Italy. But tiramisu is all about customization! Sometimes you have molds with very intricate designs or sharp corners, like the ones used for this Tiramisu bar.
Ingredients
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Prepare 1 cup of heavy whipping cream
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It’s 1 cup of marscapone cheese (room temp)
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You need 1/3 cup of granulated sugar
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It’s 1 tsp of vanilla
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It’s 1 cup of cacao brew (room temp)
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You need 12 of ladyfingers
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Prepare of Cocoa powder
Steps
- Whip heavy cream, sugar, marscapone, and vanilla until you have soft peaks..
- Dip. DO NOT SOAK. Dip ladyfingers in brew and place a layer of six in a square pan..
- Using a piping bag or whatever makes you happy,cover dipped lady fingers with half of the cream. Add next layer of lady fingers and top with the last of the cream..
- Dust with cocoa powder.
- Refrigerate for at least a couple hours. Overnight is best. Shared with loved ones is perfect ❤.
I also whipped the egg whites and added them to the cheese mixture. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Tiramisu cake can be prepared in advance and kept in the freezer. Remember to remove it from the freezer enough time in advance to serve it cold at a refrigerated temperature, but not frozen.
