I, like many foodies, get several food-related magazines on a regular basis. I pour through them a few times and then start pulling out the recipes I want to try. I used to just dog-ear the pages and keep the whole magazine, but I found it was becoming way to much to manage. So I created a couple of folders to get myself organized. I marked one of them “to try”, one “holiday” (since there seemed to be some things that I was highly unlikely to make unless it was one), and the other “to vote”. Once a week I go through my “to try” folder and see if there are any in there that peek my interest and would work into the plan for the week. Since I have to work around sport 3 times a week, I can’t always tackle a meal that takes a lot of close timing to get it on the table in a reasonable fashion. Once I finish making something, it goes into the “to vote” folder. Unfortunately, sometimes I don’t go back through this one frequently enough and then we can’t really remember if we liked something or not. But this recipe? We all remembered not liking it.

I recently pulled out a tiramisu recipe from Bon Appetit . My oldest son LOVES tiramisu. I thought that this version, which was a twist on the classic and was built around a chocolate mouse base, would be a big hit. Sadly, it wasn’t. The real downfall came from the topping they used. From the picture, it looks like a thick whipped cream. It is actually a marscapone and it wouldn’t spread to save my life. I ended up with these little dollops that I kept trying to spread without success. These were all eaten, but nobody really loved it. I definitely wouldn’t make this one again.

Chocolate Tiramisù


Espresso Syrup
•1 1/2cupsespresso or strong coffee

•1 3/4cupsmascarpone cheese, divided
•2 Tbsp. plus 1/2 cup sugar
•1/4 tsp. vanilla extract
•1/2 tsp. unflavored gelatin
•4large egg yolks
•1cupchilled heavy whipping cream, divided
•6 oz. bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
•About 48 soft ladyfingers


Espresso Syrup
• Stir espresso and sugar in a small bowl until sugar dissolves; set aside.

• Combine 1 cup mascarpone, 2 Tbsp. sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
• Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes.
• Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
• Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
• Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 Tbsp. mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.



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