Michele's Mocha Tiramisù
Ingredients
Panna Fresca:
- 20oz of heavy whipping cream
- Fine powered sugar (to taste)
- 1 TBSP vanilla extract
Tiramisù Filling
- 24oz of Mascarpone cheese
- 4 Egg yolks
- 12oz mini chocolate chips
- Fine powered sugar (to taste)
- Unsweetened Cocoa Powder
Lady Finger Layers
- 14oz of lady fingers (your favorite kind)
- 30oz of Espresso (I make mine fresh, but you can buy instant espresso 😅)
Panna Fresca
Using a stand or hand mixer whisk 1/4 of the heavy whipping cream vanilla extract, and the powdered sugar on the low setting. Using the medium low setting slowly incorporate the remaining cream 1/4 at a time. About a minute after adding all of the heavy cream set the mixer speed to medium-high (resist hitting the speed to full throttle as you will result in a rough looking panna).
Let it whisk at this speed for a bit (yes be patient 😂) until you begin to see the cream becoming more stiff. Usually I know when its ready by stopping the mixer, detaching the whisk, and pull it up from the panna. If the result of this shows a little mountain peak of panna from where you removed the whisk then you are done!
Tiramisù Filling
In a bowl mix together the mascarpone cheese, the powered sugar, unsweetened cocoa powder, and finally the eggs. I recommend that you mix in the powered sugar slowly so you can taste judge to see if the sweetness is to your liking (*NOTE: Do Not Consume Raw Eggs - Add the Eggs after this step*). Sprinkle in the chocolate chips, but make sure you hold some back for the end as you will add chips to the top of the Tiramisù similar to the pictures.
Lady Finger Layer
In a bowl add your espresso in preparation for dunking / soaking your lady fingers just as you are layering them into your tiramisù vessel of choice (see next step for assembly).
Final Assembly
Using your tiramisù vessel of choice we begin by adding the first layer of panna on the bottom. The next layer will be espresso soaked lady fingers followed by a layer of the tiramisù filling. Repeat the building steps until the near top of your vessel where you want to try to finish off the top with the lady finger layer so you can add the final panna topping along with a nice sprinkling of mini chocolate chips.
Add a cover / wrapping to the top of the tiramisù and stick into a refrigerator for 2 hours (minimum in my opinion as I usually let it sit in the fridge for 4-5 hours before we eat it). This time will allow the tiramisù to setup.
Buon Appetito!
