This tipsy Chocolate Terrine Tiramisu is a cocktail-enhanced twist on classic tiramisu - coffee, dark chocolate, and white chocolate mousses, layered with espresso and booze-soaked ladyfingers. It's the ultimate grown-up dessert!
Course Dessert
Cuisine American
Keyword chocolate terrine, tiramisu
Prep Time 8 hourshours
Cook Time 5 minutesminutes
Total Time 8 hourshours5 minutesminutes
Servings 8
Calories 714kcal
Author Erica
Ingredients
White Chocolate Layer (top)
⅔cupheavy whipping cream
4ounceswhite chocolatechopped
½teaspoonvanilla extract
Mascarpone Espresso Layer (middle)
½cupheavy whipping cream
½teaspoonespresso powder
4ouncesmascarpone cheese
⅛cupsugar
1teaspoonvanilla extract
2tablespoonscoffee liqueur
Dark Chocolate Layer (bottom)
1 ¼cupsheavy whipping cream
8ouncessemi-sweet or dark chocolatechopped
16ladyfingerssavoiardi
½cupcoffee liqueurany flavor
½cuphot brewed espressoor coffee
Cocoa powderfor dusting
Fresh cranberries & rosemary sprigsfor garnish
Instructions
White Chocolate Layer (top)
Place white chocolate in a medium bowl. Heat cream over saucepan to an almost-simmer, or in microwave for 1-2 minutes. Pour over white chocolate and add vanilla, stirring until smooth. Cover loosely with plastic wrap and refrigerate about 3 hours.
Mascarpone Espresso Layer (middle)
In a medium bowl, sprinkle espresso powder over cream and allow to sit for a few minutes, then whip it to medium peaks with a whisk-fitted hand mixer.
In a separate bowl, cream the mascarpone and sugar for 2 minutes. Add the vanilla and liqueur, and continue to mix another 1-2 minutes until fluffy.
Gently fold espresso whipped cream into mascarpone mixture. Cover loosely with plastic wrap and refrigerate about 3 hours.
Dark Chocolate Layer (bottom)
Place chocolate in a large bowl. Heat cream over saucepan to an almost-simmer, or in microwave for 1-2 minutes. Pour over chopped chocolate and stir until smooth. Cover loosely with plastic wrap and refrigerate with other layers, about 3 hours.
Assembly
Line a loaf pan with plastic wrap or aluminum foil, leaving some overhang above the edge of the pain.
Combine liqueur and espresso in a heat-proof cup and pour in a shallow bowl or cake pan. Set aside.
Remove bowls from refrigerator. Using a whisk-fitted hand mixer, separately whip white and dark chocolate ganaches to soft peaks, 1-4 minutes (the white chocolate can take longer to set, so more whipping time may be required. Espresso mousse will not need to be re-whipped.)
Using a spatula, spread white chocolate mousse evenly into the prepared pan. Freeze 10 minutes.
Remove from freezer and spread prepared espresso mousse evenly on top of white chocolate layer.
Dip 8 ladyfingers, one at a time, both sides for 2-3 seconds each (you want them to retain some firmness), into the espresso-mü mxture, and layer lengthwise on top of the espresso mousse. Freeze 10 minutes.
Remove from freezer and, using a spatula, spread dark chocolate mousse evenly on top of ladyfinger layer. Repeat procedure for a second ladyfinger layer, set on top.
Wrap completely with plastic wrap and refrigerate at least 3 hours, or freeze.
When ready to serve, unwrap the pan and lift the inner wrap to unmold the terrine, then flip, ladyfinger side down, on a long serving plate. Remove the wrap, dust with cocoa powder, and garnish with cranberries and rosemary for a holiday flair.
Notes
The best way to cut this is with a very sharp knife, dipped in very hot water between every slice you make.
Adapted from That Skinny Chick Can Bake.