Giada De Laurentiis - Chocolate Zabaglione Tiramisu

Chocolate Zabaglione Tiramisu

ingredients

6 servings


Chocolate Zabaglione Tiramisu 6 large egg yolks, at room temperatureegg(s)6 ⅓ cup sugarsugar⅓ ½ cup heavy cream, plus ⅓ cup heavy cream, chilledheavy cream½ ½ cup sweet marsala wineMarsala, sweet½ 1/8 teaspoon fine saltfine sea salt1/8 ⅔ cup (4 ounces) semisweet chocolate chipssemisweet chocolate chips⅔ ⅓ cup mascarpone, at room temperaturemascarpone cheese⅓ 1 store-bought chocolate cake mix, such as Betty Crocker Super Moist Dark Chocolate, baked according to box instructionschocolate cake mix1 One 3.5-ounce bar white chocolate, such as Lindt, for chocolate curlswhite chocolate1

Chocolate Zabaglione Tiramisu

6 large egg yolks, at room temperature

⅓ cup sugar

½ cup heavy cream, plus ⅓ cup heavy cream, chilled

½ cup sweet marsala wine

1/8 teaspoon fine salt

⅔ cup (4 ounces) semisweet chocolate chips

⅓ cup mascarpone, at room temperature

1 store-bought chocolate cake mix, such as Betty Crocker Super Moist Dark Chocolate, baked according to box instructions

One 3.5-ounce bar white chocolate, such as Lindt, for chocolate curls

instructions


Chocolate Zabaglione Tiramisu In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.) Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve.

Chocolate Zabaglione Tiramisu

In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.)

Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve.

cook's notes

To make the chocolate curls, stand the chocolate bar in a large measuring cup. Microwave on 50-percent power in 10-second intervals just until the chocolate feels slightly warm. Using a vegetable peeler, scrape the edges of the chocolate bar to create cur