Chocolate Tiramisu

Method14 steps

1. 1

   Step 1: Heat the 590 ml milk in a saucepan until it starts to simmer. Turn off the heat and set aside.

   Uses 590 ml whole milk

2. 2

   Step 2: Mix the 5 egg yolks with the separate 70 g custard sugar in a large bowl. Mix in the 30 g cornstarch until combined.

   Uses 5 egg yolks · 70 g sugar for custard · 30 g cornstarch

3. 3

   Step 3: Slowly pour the warm milk into the yolk mixture, whisking continuously so it stays smooth. Return it to the saucepan and cook over medium-low heat, stirring, for about 5–10 minutes until it thickens enough to coat the back of a wooden spoon.

   Uses warm milk · yolk-sugar-cornstarch mixture

4. 4

   Step 4: If the custard needs longer to thicken, increase the heat gently and keep stirring. Whisk out any lumps and lower the heat if needed. Continue once it coats the spoon.

   Uses cooked custard

5. 5

   Step 5: Turn off the heat and stir the 150 g chopped dark chocolate into the thick custard until completely melted, smooth and streak-free.

   Uses thick custard · 150 g 70% dark chocolate, roughly chopped

6. 6

   Step 6: Transfer the chocolate custard to a bowl and press plastic wrap directly onto its surface. Let it cool, then refrigerate for 1–2 hours until chilled. You can make it 1–2 days ahead and keep it refrigerated.

   Chill cooled chocolate custard · 120 minUses chocolate custard

7. 7

   Step 7: Take the chilled chocolate custard out of the fridge 30 minutes before mixing it with the whipped cream.

   Bring custard out before folding cream · 30 minUses chilled chocolate custard

8. 8

   Step 8: In a wide bowl, mix the 2 tbsp dipping cocoa with the separate 2 tsp dipping sugar. Whisk in the 1½ cups hot water until dissolved and free of lumps. Set this dipping liquid aside.

   Uses 2 tbsp cocoa powder for dipping liquid · 2 tsp sugar for dipping liquid · 1½ cups hot water

9. 9

   Step 9: Whip the 600 ml heavy cream in a large bowl with an electric whisk until it forms soft peaks. Avoid overwhipping.

   Uses 600 ml heavy cream (UK double cream)

10. 10

    Step 10: Whisk the prepared chocolate custard briefly until smooth. Fold in half of the whipped cream, then fold in the other half until thoroughly combined.

    Uses prepared chocolate custard · All whipped cream, folded in two halves

11. 11

    Step 11: Use a 12 × 8 inch oval dish or a similar-sized rectangular dish. Dip enough Savoiardi for the first layer into the cocoa liquid for 1–2 seconds on each side and arrange in a single layer. Break biscuits to fit if needed. Keep the remaining biscuits and dipping liquid for the second layer.

    Uses Savoiardi needed for first layer, from the 25–30 total · Cocoa dipping liquid for first layer

12. 12

    Step 12: Spread just under half of the chocolate cream over the first biscuit layer. Dip the remaining biscuits in the remaining cocoa liquid and arrange a second layer on top.

    Uses first soaked biscuit layer · Just under half of the chocolate cream · Remaining Savoiardi for second layer · Remaining cocoa dipping liquid for second layer

13. 13

    Step 13: Finish with the remaining chocolate cream. You can spread it evenly, or spread a thin layer and pipe the rest over it with a round nozzle.

    Uses two-layer chocolate tiramisu base · Remaining cream after the middle layer

14. 14

    Step 14: Refrigerate the finished tiramisu for at least 6 hours, preferably 8 hours or overnight. Just before serving, dust with the extra cocoa powder. Keep leftovers refrigerated and use within 2–3 days.

    Chill tiramisu: at least 6 hours, preferably 8 or overnight · 480 minUses assembled chocolate tiramisu · Extra cocoa powder for dusting before serving, as needed