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Chocolate Tiramisu


At Snowy Palms Resort the making of tiramisu is always fraught with peril and potential disagreement between Lazy Bastard and She Who Must Be Obeyed. He loves the traditional version made with espresso coffee and she does not. Merely smelling coffee brewing wakes her gag reflex and if by some misfortune she tastes coffee her swallower goes immediately into high-range reverse and all good people within earshot can be subjected to a disagreeable event, so he  tries to limit her exposure to coffee as best he can.

Her dislike for coffee prevented him from making tiramisu for a very long time, relegating our enjoyment of it to restaurants or cafes if we happened on one that served it, an arrangement she was satisfied with but did not work for us. Lazy Bastard finally decided to give making a chocolate tiramisu a try and after searching the internet and all his cookbooks he came away disappointed by the lack of available recipes and suggestions for the liqueur to use. He wanted to use chocolate in place of the espresso and for inspiration and advice he knew exactly where to go. Where else do you think?

Lazy Bastard chose to go to his favourite dispensary of fine bottled elixirs and other sin based concoctions, the BC Liquor Stores College Heights location here in Prince George and sought their sage advice on all things chocolaty-liquorish. The learned woman presented him with 2 different types of chocolate based liqueurs and happily sent the grease-stained cook on his way. He staggard for home and began to experiment.

24 – 36 ladyfingers (chocolate ones of you can find them)

2 cups heavy whipping cream
3 Tbsp icing sugar
4 egg yolks
1/2 cup sugar
1/3 cup rum

1 pound mascarpone cheese

1-2 Tbsp fresh lemon juice (add 1 Tbsp at a time and then taste)

2 tsp vanilla extract

1 cup Gianduia Chocolate and Grappa Liqueur

1 cup Godiva Chocolate Liqueur

1/2 cup chocolate syrup (see note at end)
2 ounces grated or shaved dark chocolate

In a double boiler, combine the eggs and sugar and cook, stirring constantly, until the mixture turns pale yellow and coats the back of a spoon to resemble a light custard, which it is! 


Remove from heat and stir in the rum. Place in fridge to chill (2 hours minimum).

Whip the cream and icing sugar on highest speed of an electric mixer, until firm peaks form. Set aside.

Combine cream cheese and mascarpone, mixing well. 

Add lemon juice and vanilla. Mix until thoroughly creamed. Add chilled egg custard and mix at high speed until well incorporated and fluffy.



Slowly fold in the whipped cream into the cheese and egg mixture. Fold gently until well blended.


Place liqueurs in shallow pans (I use pie plates). 




Roll the lady fingers in one of the chocolate liqueurs the to coat and lay in the bottom of a spring form pan or trifle bowl, and also place liqueur infused lady fingers along the sides standing up. Now let's talk about rolling in liqueur. The ladyfingers are delicate and are quite the liquor sponges (reminds me of a girlfriend from long ago). Once placed in the liqueur, roll the ladyfinger on all 4 sides and keep it immersed for about 4 seconds (1 one thousand, 2 one thousand, 3 one thousand, 4 one thousand) in total, about a second per side. DO NOT SOAK or it will crumble in your hands like the drunken girlfriend from long ago. I digress.


Spread half of the cream mixture over the moistened ladyfingers and smooth flat with the back of a spoon. Sprinkle half the shaved chocolate over the layer along with some chocolate syrup.


Top with other half of ladyfingers rolled in the second chocolate liqueur and place on top of the cream layer to form second layer of cookies . 


Place remaining cream mixture on top and smooth nicely.

Drizzle some chocolate syrup over the cream layer.

Sprinkle shredded chocolate or powdered cocoa on top of the chocolate syrup.

Garnish with fresh strawberries, or, my favourite, gooseberries if in season just before serving.

Note: Refrigerate at least 4-6 hours before serving, it must be well chilled.

Chocolate syrup: melt 2 ounces dark chocolate in the microwave in a glass bowl. Add 1/2 cup cream and 1 tablespoon of butter to melted chocolate, stir well until fully incorporated and a nice syrup is the end result. Warm if it begins to set up before it is fully mixed.

Snowy Palms Resort 

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