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- 85 g
dark chocolate, finely chopped
- 300 ml
double cream, divided
- 50 ml
Kahlua (or any coffee liqueur)
- 250 g
mascarpone
- 60 g
icing sugar, siftedÂ
- 1/2 tsp.
instant espresso powder, dissolved in a teaspoon of water
- 1/2 tsp.
vanilla extract
pinch of fine salt
cocoa powder, for dusting
Savoiardi biscuits, for dipping
- Step 1Place chopped chocolate in medium bowl. In small saucepan, combine 75ml double cream and Kahlua and heat on medium until simmering, 3 to 4 minutes (or microwave in bowl until hot, about 1 minute). Pour cream mixture over chocolate, let sit 5 minutes, then stir until smooth. Refrigerate until cool but still pourable, 10 to 15 minutes.
- Step 2Meanwhile, in stand mixer fitted with whisk attachment on medium, beat mascarpone, confectioners’ sugar, espresso powder, vanilla, and a pinch of salt until smooth and creamy, 1 to 2 minutes.
- Step 3Gradually add remaining 225ml double cream and beat until stiff peaks form, 2 to 3 minutes.Â
- Step 4Divide tiramisu dip among glasses, layering with chocolate sauce and gently folding to swirl. Dust with cocoa powder and serve with ladyfingers. Alternatively, in large bowl, fold chocolate sauce into dip and serve family-style.
GH TIPS:
Don't like coffee? You could turn this into a lemon version by replacing the Kahlua with limoncello, and adding a tablespoon or two of lemon curd to your mascarpone mixture instead.
Looking to make it slightly lower in fat? You could try swapping the double cream quantity with Greek yogurt to make it lower in fat and higher in protein.
This recipe is very easy to scale up or down and perfect in one big colourful dish so everyone can dip to their hearts content (as long as you don't mind about double-dipping!)
NUTRITIONAL INFORMATION (per serving):Â
Calories: 489Â
Fat: 40.5 g
Saturated: 27 g
Protein: 5 g
Salt: 37 mg
Carbs: 23 gÂ
Fibre: 1 g
Imagine all the rich, creamy goodness of tiramisu as a dip for ladyfingers. That means no soaking or wait time. Spoon into single-portion glasses or serve up in a big dish 'family-style' for a fun party treat.
Joy (she/her) is an assistant food editor in the Good Housekeeping Test Kitchen, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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