The Chocolate Tiramisu is a delicious variant of the classic Italian dessert. Light cow's milk ricotta and dark chocolate combine to create a rich and creamy taste. The coffee-soaked ladyfingers give a touch of bitterness, while the unsweetened cocoa powder adds an intense flavor. Chopped almonds offer a pleasant crunch.
In a bowl beat the egg yolks with the sugar until you get a fluffy and creamy mixture
Add the ricotta (after draining it well and removing its liquid) and the pieces of crushed chocolate and mix well
Gently fold in the stiffly beaten egg whites
In a bowl place the coffee and let it cool down
In a small baking dish spread a layer of cream and add other chocolate pieces as desired and on top of this make a layer of coffee-soaked biscuits
Cover with another layer of cream and chocolate pieces then continue with the biscuits until finishing with the cream
Refrigerate for at least two hours
Just before serving sprinkle the surface of the Tiramisu with unsweetened cocoa powder and chopped almonds
Pot
Bowl
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Mold
Italy
| Energy (kcal) | 212.94 |
| Carbohydrates (g) | 26.74 |
| of which Sugars (g) | 19.01 |
| Fat (g) | 8.96 |
| of which Saturates (g) | 4.43 |
| Protein (g) | 7.19 |
| Fiber (g) | 1.73 |
| Sale (g) | 0.05 |
