I’m not a coffee person but I love tiramisu cream, so I experimented a little and created this recipe for a chocolate tiramisu, sans the coffee. I hope you’ll give it a try despite the fact that I substituted a rather prominent ingredient. I’ve also made it as a caramel tiramisu, or both before. They’ve been a big hit with friends and family!
Chocolate Tiramisu (no coffee)
6 egg yolks
1 c sugar
16 oz mascarpone cheese
1 to 1 1/2 tsp imitation rum extract
1 1/2 cups heavy whipping cream
2 pkg (approx 3 oz each) lady fingers
1 cup dark chocolate ice cream syrup
Equal parts unsweetened cocoa powder and ground cinnamon, mixed
1/4 c chocolate curls (optional)
**A great substitute for mascarpone cheese is two 8 oz pkg cream cheese and 1/3 c sour cream, mixed together.**
In a small mixer bowl, beat egg yolks and sugar until thick and lemon-colored. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly to cook the yolks. Remove from heat.
In a separate bowl combine mascarpone cheese and rum extract until soft. Add to egg and sugar mixture.
In another bowl whip cream until stiff peaks form. Fold into cheese and egg mixture; set aside.
Line bottom of serving, trifle, or parfait bowl with lady fingers. Squeeze a small amount of chocolate syrup over the lady fingers. Spoon 1/3 of the cream mixture over lady fingers. Repeat lady fingers, syrup, and cream layers two more times.
Cover and refrigerator over night to moisten lady fingers.
Before serving, uncover and garnish top with cocoa-cinnamon mixture and chocolate curls. Can also garnish with whipped cream, if desired.