If you’re looking for a sweet pick-me-up, this recipe is sure to brighten your day. Here’s The Pioneer Woman star Ree Drummond’s triple chocolate tiramisu recipe.
- 5 large egg yolks
- ½ cup sugar
- ¾ cup Marsala wine
- 1 cup white chocolate chips
- 1 pound mascarpone cheese, softened at room
- 1 cup heavy (whipping) cream
- 1 ½ cups brewed espresso or very strong coffee,
- 1 tablespoon vanilla
- One 7-ounce package savoiardi or ladyfingers
- 2 cups halved strawberries
- 1 square semisweet chocolate, for grating
- Chocolate curls, recipe follows, for topping
- 3 ounces semisweet chocolate
- 1 tablespoon vegetable shortening
1. In a saucepan, bring some water to a boil, then reduce
the heat to a simmer. Have ready 2 mixing bowls that will fit over the top of
the pan but not sink all the way in.
2. Put the egg yolks in one of the mixing bowls off heat.
Add ¼ cup of the sugar and whisk until the yolks start to turn pale. Place the
mixing bowl over the saucepan with the simmering water. Slowly add ½ cup of the
Marsala wine and whisk to combine. Cook over the simmering water until thick,
using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic
wrap and refrigerate until cool.
3. Put the white chocolate in the second bowl and melt over
the pan of water. Set aside to cool.
4. Put the mascarpone in a bowl and stir until smooth. Pour
in the cooled white chocolate and mix to combine.
5. Combine the cream and remaining ¼ cup sugar in a mixer
and whip until not quite stiff. Add the mascarpone-white chocolate mixture and
chilled egg yolk mixture to the bowl of whipped cream and fold gently. Cover
with plastic wrap and refrigerate for 1 to 2 hours.
6. Put the brewed espresso, vanilla and remaining ¼ cup
Marsala in a bowl or measuring cup. Arrange about a third of the ladyfingers in
a single layer in a 9-by-13-inch pan. Spoon a small amount of the coffee
mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you’ll
be fine). Plop one-third of the cold cream mixture on top and spread it into a
layer. Make a layer of one-third of the halved strawberries and grate over some
semisweet chocolate. Repeat the layers 2 more times.
7. Cover and refrigerate for a few hours before serving;
this allows for more moisture to soften the cookies and the whole mixture to
meld together. To serve, spoon out helpings onto individual plates. Top with
8. Put the chocolate in a microwave-safe bowl with the vegetable
shortening and microwave until melted and hot, 30 to 45 seconds. Stir to
9. Pour the melted chocolate mixture onto the underside of a
clean baking sheet and then spread it in a very thin layer with an offset
spatula or knife. Put in the freezer for a few minutes.
10. After a few minutes, check to see if it is set by
pressing with your fingertip; it should leave the slightest mark but not a
depression. Using a sharp-edged spatula, begin to scrape the chocolate from the
bottom of the baking sheet–it will curl. Transfer the curls to a cold pan or
plate and put in the freezer to harden. Store in the freezer in a ziptop bag
Note from Ree Drummond: Tiramisu does not last beyond 24 to
36 hours, as everything eventually starts to break down and become soupy.
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