CHOCOLATE FLAVOURED TIRAMISÙ

The origins of the word "tiramisu" itself come from two Italian words that literally mean "pull me up" or “pick me up”. Tiramisu's history is almost as foggy as the espresso that gives it its amazing flavor. At the heart of some vigorous debate among Italian dessert lovers, tiramisu definitely got its start in Italy sometime between the early 18th century and the mid 20th century. Some say its first incarnation was made to celebrate a visit by the Grand Duke of Tuscany, Cosimo III, to the city of Siena. However, other culinary websites and Italian cookbooks place tiramisu's origins as relatively recent as 1971. Tiramisu as we know it today is said to have been created that year in the northern Italian town of Treviso.

Serves 4
30 minutes
743 kcal per serving


Ingredients

• 6 tbsp drinking chocolate
• 300 ml milk
• 300 ml whipping cream
• 250 g tub mascarpone cheese
• 3 tbsp caster sugar
• 1 tsp vanilla extract
• 20 Savoiardi (ladyfingers)
• 4 chocolate flakes

Method

1. Melt the chocolate in a medium size saucepan with the milk.
2. Stir occasionally; pour into a bowl and leave to cool.
3. In a large bowl, whisk the cream until soft peaks form.
4. Add in the mascarpone, sugar and vanilla extract and whisk for a further 10 seconds until all combined.
5. Make sure you have 4 dessert glasses, approxx 8 cm diameter and 6 cm deep.
6. Dip 8 sponge fingers into the chocolate milk for 2 seconds on each side and place 2 fingers on the base of each dessert glasses. Break the biscuits to make sure that the bottom of the glass is covered.
7. Divide half of the mascarpone cream between the glasses over the chocolate biscuits.
8. Dip the remaining biscuits in the chocolate and this time place 3.
9. Top with the remaining mascarpone cream and finally sprinkle all with chocolate flakes.