Tiramisu is one of Italys most famous and appreciated desserts, a delight that can now be found in many countries and cultures. The secret to doing so is to correctly prepare your mixtures separately, because it is what distinguishes this wonderful dessert. Although coffee tiramisu is a classic, in recipes, we are going to prepare this time a recipe of chocolate tiramisu. If you are a chocolate lover and do not resist creamy desserts, this dessert will be your weakness and we assure you that everyone will love at home. Keep reading and discover how to do easy chocolate tiramisu and in a few steps!
 6 Diners |  1h 30m |  Post |  Targetedness Media |
| Ingredients to make chocolate tiramisu: |
| 1 piece of sponge cake to fill 1 glass of cocoa powder under sugars (can be normal soluble cocoa) 3 glasses of half -nacked milk 3 egg units xl 100 grams of sugar (½ cup) 300 grams of cheese mascarpone 250 cream packages to mount |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make chocolate tiramisu:
1. We start from the base, with a well-fulfilled 6-ported single-ration style cake, you can also use conventional sunscoks. Sow the cake in three equal slices and reserve. You can also do it with a regular vanilla cake, as we show you in this home taramisu recipe.
Trick: You can also use the suckling biscuits.
2. Now prepare the first part of the mascarpone filling. Beat the eggs vigorously until they take a whitish tone, see adding the sugar slowly until it dissolves completely and the mixture is creamy. Booking.
3. Pour the milk and cocoa in a bowl to make the chocolate mixture. Use a small glass and beat until the mixture is very well integrated and without lumps.
4. Pour the chocolate mixture on the first base of the cake. Báña it slowly without overflowing, although you will see that this type of biscuits quickly absorb the liquid. Once you have the first base, leave resting and continue with the preparation.
Trick: You can easily distribute milk with cocoa, friction a little with a piece of film paper above whether it needed.
5. Add the cheese cheese to the mixture of eggs and sugar. Do it little by little and with enveloping movements, if it costs you a little you can use a cooking tongue. Try that Mascarpone cheese is at least an hour outside the fridge before using it to facilitate the work.
6. Beat the cream until it sets it and pour the egg and mascarpone mixture. Go slowly to avoid losing air and creaminess. The best way to mix is to do it with enveloping movements until the ingredients are well integrated.
Trick: The cream must be very cold in the fridge before mounting it.
7. Put a thick layer of cream over the wet cake base, help yourself with a spatula or cooking tongue. Then, sprinkle the cocoa evenly above the cream base, do it with a strainer.
8. See the same with the next two layers of cake. That is, wet each layer with the chocolate shake, extend the cream layer and end with a coat of cocoa powder. Add the last cocoa layer at the time of serving so that it does not get wet and the presentation is perfect. Enjoy your chocolate tiramisu!
