Este tiramisú de chocolate é uma versão inovadora do clássico italiano, onde o tradicional bolo de bolacha é substituído por uma esponja achocolatada caseira. A combinação do queijo mascarpone cremoso com o chocolate branco derretido cria uma textura luxuosa, enquanto o café forte e o licor mantêm a essência autêntica do tiramisú tradicional.

Ingredientes

Para o bolo

  • 110 gr de açúcar
  • 4 ovos
  • 85 gr de farinha
  • 30 gr de cacau em pó
  • 50 gr de manteiga

Para o creme

  • 500 gr de Queijo Mascarpone
  • 70 gr de açúcar
  • 2 gemas
  • 1 copo (100 mL) de vinho branco italiano: Vinho Vin Santo ou Vinho Marsala

Mais

  • 3/4 shots de café forte
  • 3/4 shots de Licor Tia Maria
  • 1 tablete (110 gr) de chocolate branco (usei 100 gr de chocolate branco Milka)

Preparação

Para o bolo

  1. Bater o açúcar e os ovos.
  2. Peneirar a farinha e o cacau em pó.
  3. Derreter a manteiga.
  4. Juntar ao preparado a farinha/cacau peneirados e a manteiga derretida e envolver com uma espátula.
  5. Colocar a massa num tabuleiro (com 1cm de altura) untado e levar ao forno 10 min a 180ºC. (eu usei um tabuleiro rectangular e fui controlando a cozedura, não vi o tempo que esteve no forno).

Para o creme

  1. Bater o queijo mascarpone com o açúcar e as gemas.
  2. Adicionar um copo de vinho. (como não tinha nenhum destes vinhos, usei o whisky que costumo utilizar no Tiramisú tradicional e fui pondo e provando para ir controlando o sabor).
  3. Depois do bolo cozido, colocar no fundo de um pirex. Deitar por cima o café forte e o licor (só pus café).
  4. Verter o chocolate branco derretido por cima e espalhar. Colocar o creme feito anteriormente e levar ao frigorífico.
  5. Na altura de servir, polvilhar com cacau em pó e enfeitar com raspas de chocolate preto.

Here’s the English version of this decadent chocolate tiramisu below

Chocolate Tiramisu

This sophisticated twist on the Italian classic elevates the beloved tiramisu by introducing layers of rich chocolate throughout. The homemade chocolate sponge provides a more substantial base than traditional ladyfingers, whilst the white chocolate layer adds an unexpected sweetness that beautifully balances the bitter coffee and cocoa elements.

What makes this version particularly indulgent is the contrast between the light, airy mascarpone cream and the dense chocolate components. The technique of melting white chocolate directly onto the soaked sponge creates a barrier that prevents the cream from becoming too coffee-heavy whilst adding another dimension of flavour. The final dusting of cocoa powder and dark chocolate shavings provides the perfect bitter finish that cuts through the richness, making each spoonful perfectly balanced.

Ingredients

**For the cake**

  • 110g sugar
  • 4 eggs
  • 85g flour
  • 30g cocoa powder
  • 50g butter

For the cream

  • 500g mascarpone cheese
  • 70g sugar
  • 2 egg yolks
  • 1 glass (100ml) Italian white wine: Vin Santo or Marsala wine

Additional

  • 3/4 shots strong coffee
  • 3/4 shots Tia Maria liqueur
  • 1 bar (110g) white chocolate (I used 100g Milka white chocolate)

Method

For the cake

  1. Beat the sugar and eggs together.
  2. Sift the flour and cocoa powder.
  3. Melt the butter.
  4. Add the sifted flour/cocoa and melted butter to the mixture, folding in with a spatula.
  5. Place the batter in a greased tray (1cm high) and bake for 10 minutes at 180°C. (I used a rectangular tray and monitored the cooking, didn’t time how long it was in the oven).

For the cream

  1. Beat the mascarpone cheese with sugar and egg yolks.
  2. Add a glass of wine. (As I didn’t have either of these wines, I used the whisky I usually use in traditional tiramisu, adding gradually and tasting to control the flavour).
  3. After the cake is baked, place in the bottom of a Pyrex dish. Pour over the strong coffee and liqueur (I only used coffee).
  4. Pour the melted white chocolate over the top and spread. Add the cream made previously and refrigerate.
  5. When ready to serve, dust with cocoa powder and garnish with dark chocolate shavings.