I have made many tiramisu’s before and I have a really good recipe which I always like to follow, but this one caught my eye because of the chocolate sabayon it was made with. I found the recipe in the latest edition of a special Italian issue of Bon Appetit. This magazine is probably my all time favorite with tons of pictures and great ideas for meals from the appetizer all the way through to after dinner drinks. I used small coffee cups to present the tiramisu in, barely leaving myself enough cups to actually put coffee into but I liked the personal touch of everyone getting their own little pot of espresso soaked love.
The sabayon became a rich dark chocolate mousse and was smooshed in between espresso soaked lady fingers. Packing the layers together tightly lets all the different flavors say hello to each other and makes for some happy taste buds. Leave about an inch at the top for the final layer which is mascarpone cheese mixed with sugar and vanilla. Some chocolate shavings and a dusting of cocoa powder finished of this bellezza italiana.
This recipe will go into the winner’s category but I dread the day I have to make tiramisu again because It will be a hard decision between traditional or chocolate. A coin toss will have to be done.
As I write this blog I’m actually eating one of the tiramisu’s left over from Saturday, three days later and It still tastes delicious. I might add though if you decide to make them, let them come to room temperature before serving as the mousse tightens up in the fridge and they taste so much better without the chill.
Here’s a link to the recipe: