Chocolate Crunch Tiramisu
Viral chocolate tiramisu with homemade chocolate ladyfingers, mascarpone cream, ganache and cornflake crunch
A decadent twist on classic tiramisu featuring homemade chocolate ladyfingers soaked in espresso, layered with silky mascarpone cream and chocolate ganache, finished with addictive chocolate cornflake crunch.
Equipment
Ingredients
Ladyfingers
egg (room_temperature)
4 piece
granulated sugar
100 g
all-purpose flour
120 g
cocoa powder
30 g
baking powder
5 g
Espresso Soak
espresso (strong)
200 ml
sugar
30 g
Mascarpone Cream
mascarpone cheese (cold)
500 g
egg yolk (room_temperature)
4 piece
sugar
80 g
heavy cream (cold)
200 ml
Chocolate Ganache
dark chocolate
200 g
heavy cream (hot)
150 ml
Chocolate Cornflake Crunch
cornflakes
100 g
dark chocolate
150 g
butter
30 g
Instructions
Prepare chocolate ladyfingers
Whip eggs with sugar until pale, fold in flour, cocoa, and baking powder. Pipe into finger shapes and bake.
Prepare espresso soak
Brew strong espresso and dissolve sugar in it. Allow to cool slightly.
Make mascarpone cream
Whip mascarpone with egg yolks and sugar until smooth. Separately whip cream to soft peaks and fold together.
Prepare chocolate ganache
Chop dark chocolate and pour hot cream over it. Let sit 2 minutes then stir until smooth.
Make chocolate cornflake crunch
Melt chocolate with butter, fold in cornflakes until coated. Spread on parchment and let set.
Assemble tiramisu
Dip ladyfingers in espresso soak and layer in dish. Spread mascarpone cream, drizzle ganache, repeat layers. Top with crunch.
Chill and set
Refrigerate for at least 3 hours or overnight for best texture.
Original recipe
Storage
Best served within 3 days. Can be frozen for up to 1 month. Thaw overnight in refrigerator.
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