Chocolate and Vanilla Tiramisu

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Chocolate and Vanilla Tiramisu
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
371
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories371 kcal(18 %)
Protein7.3 g(7 %)
Fat26.7 g(23 %)
Carbohydrates24 g(16 %)
Author of this recipe:

Ingredients

for
10
For the chocolate cake
3
50 grams
3 tablespoons
hot Water
60 grams
30 grams
1 teaspoon
1 tablespoon
For the mascarpone fillings
2 tablespoons
100 grams
500 grams
1 packet
For drizzling and garnishing
6 tablespoons
2 tablespoons
Cocoa (for dusting)

Preparation steps

1.

For the chocolate cake, separate the eggs. Beat the egg whites with half the sugar until stiff peaks form. Beat the egg yolks with remaining sugar and water until frothy. Fold in the egg whites. Mix flour with cornstarch, baking powder and cocoa, sift over batter and fold in.

Line a rectangular baking pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 12 to 15 minutes. Cool on a wire rack.

2.

For the mascarpone fillings, stir 2 to 3 tablespoons milk into the pudding mix until smooth. Bring remaining milk to a boil. Stir in sugar and pudding mixture and return to a boil. Pour pudding into a bowl. Cool custard in a cold water bath, stirring occasionally.

3.

Cut chocolate into pieces and place in a metal bowl. Melt over a hot water bath. Cool slightly.

4.

Stir 2/3 of the mascarpone into the custard. Mix remaining mascarpone with melted chocolate and vanilla sugar. Cut cake into three equal strips. Place a cake strip into a rectangular baking dish.

Mix coffee liqueur and rum. Sprinkle 1/3 over the cake. Spread with 1/2 of the vanilla mascarpone. Top with a second cake strip, drizzle with 1/3 of the liqueur mixture and spread with the chocolate mascarpone. Place the last cake strip on top, sprinkle with remaining liqueur and spread with the remaining vanilla mascarpone. Refrigerate 3 to 4 hours.

5.

Just before serving, dust thickly with cocoa.