Tiramisu Chocolate Log
What’s better than tiramisu? A giant tiramisu chocolate-coated log!
Ingredients:
250g Zanetti Mascarpone
80g Icing sugar
1 tsp Vanilla extract
200ml Strong Coffee (cold)
200g Ladyfingers
10g Cocoa Powder
Method:
You need a log silicone mold for this recipe or something similar. Alternatively you can use a rectangular dish lined with foil.
Melt the chocolate and brush the mold with it creating a thin shell. About 2mm thickness. You should use about half of the melted chocolate.
Refrigerate the cold for about 15 minutes until solid.
In the meantime, place the mascarpone, sugar, vanilla, and Elmlea in a bowl and whip until stiff peaks form.
Spread about an inch of cream within the mold.
Dip the ladyfingers in the coffee and create a biscuit layer on top of the cream.
Cover them with cream. Repeat, and finish off with another fingers layer.
Add the remaining melted chocolate on top of the biscuits, remove the excess, and refrigerate for at least 4 hours.
Very gently remove the log from the mold. The best way to do this is to place a chopping board on the mold, carefully flip it over, then just lift the mold.
Keep refrigerated. Drizzle the top with cocoa powder just before serving.
You can also create little cups (single portion) using the same method.
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