Tra Vignes Chocolate Tiramisu Recipes

TRA VIGNE'S CHOCOLATE TIRAMISU BY MICHAEL CHIARELLO

Steps:

• To make mousse:.
• Combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the misture is smooth and shiny.
• In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed untilsoft and creamy. Pause occasionally to scrape down the sides of the bowl.
• In anotehr bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.).
• To make the zabaglione:.
• Prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (nottouching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, sitrring occasionally.
• In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sagar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zaboglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
• To assemble the dessert:.
• In a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the dark rum.
• Cut off the top of the cake and reserve for another use (see chefs note). Cut the cake in half horizontally. Arrage a layer of cake, cut side up, in the bottom of a deep 2 1/2 quart bowl. Moisten evenly with some of the espresso syrup (can use a turkey baster). Spread half of the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.
• Chefs Note:.
• The shiny to of the cake will not readily absorb syrup. If you do not cut it off, you might find dry spots in your tiramisu. But don't throw the top out! Crumble it inot crumbs and place them in a 150 degree to 200 degree oven until thoroughly dry and crunchy. Use to decorate the top of the tiramisu, or save them to add to cookie batters or to scatter in pies and tarts to absorb juices.

TIRAMISU BON BONS

Steps:

• Using a melon baller or small ice cream scoop, spoon out balls from the tray of tiramisu to create the bon bons. Freeze the bon bons on a cookie sheet for at least 1 hour or overnight.
• Melt the bittersweet chocolate in a double boiler until smooth and glossy. Dip frozen tiramisu bon bons in melted chocolate until covered on all sides. Place the bon bons on a cookie sheet covered in parchment or waxed paper and return them to the freezer. Take bon bons out of freezer and let them thaw for about 15 minutes before serving.

TRIPLE CHOCOLATE TIRAMISU

Steps:

• 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.
• Put the egg yolks in one of the mixing bowls off heat. Add 1/4 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 1/2 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.
• Put the white chocolate in the second bowl and melt over the pan of water. Set aside to cool.
• Put the mascarpone in a bowl and stir until smooth. Pour in the cooled white chocolate and mix to combine.
• Combine the cream and remaining 1/4 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.
• Put the brewed espresso, vanilla and remaining 1/4 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.
• 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 Chocolate Curls.
• Put the chocolate in a microwave-safe bowl with the vegetable shortening and microwave until melted and hot, 30 to 45 seconds. Stir to combine.
• 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.
• 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 until needed.

CHOCOLATE TIRAMISU

Steps:

• Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
• Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate.
• Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.)
• When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours.
• Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.