CHOCOLATE TIRAMISU

Preparation Method :

• Combine the sugar and water in a small saucepan and bring to a boil over low heat. Continue to cook until at least 250°F.
• Beat the egg yolks in a large bowl with an electric mixer on high speed until they begin to thicken.
• Slowly add the sugar syrup to the egg yolks while mixing. Continue to mix until the mixture is airy, a glossy yellow color, and room temperature.
• Pour the espresso into a bowl and add the chocolate liqueur. Mix well and set aside.
• In a large bowl, whisk the mascarpone cheese until smooth.
• Fold in the egg yolk mixture and mix with a rubber spatula until blended.
• Chocolate makes everything better, and this variation of the classic Tiramisu is no exception.
• Whip the cream until it forms stiff peaks.
• Fold the whipped cream into the cheese mixture and mix until smooth and blended.
• Dunk each biscotti into the espresso and transfer 1/3 of the biscotti to the glass serving bowl. Form a layer of biscotti that covers the bottom of the bowl.
• Fill the bowl with 1/3 of the cheese mixture and sprinkle with of the grated chocolate.
• Place another 1/3 of the espresso soaked biscotti on top of the cheese mixture.
• Add another 1/3 of the cheese 1/3 of the grated chocolate, and then another layer of biscotti.
• Spoon the remaining cheese mixture on top of the biscotti: refrigerate for at least 2 hours, if not overnight, to allow flavors combine.
• Store up to 3 days in the refrigerator. Sprinkle the remaining grated chocolate on top just before serving.
• Serve immediately.