fête à fête

Here's a great tiramisu recipe from AllChocolate.com, the online resource for all things chocolate. It has tips on how to do wine-choco pairings, plenty of tips on how to cook with chocolate, and much more. Check it out!

Chocolate Tiramisu

4 ounces DAGOBA 59% Dark Chocolate, chopped*

3 large eggs, separated

1/4 cup sugar

1 1/2 cups mascarpone cheese

1 teaspoon pure vanilla extract

1/2 cup heavy cream

Pinch of salt

1 cup espresso or very strong brewed coffee, cooled

About 20 store-bought Italian ladyfingers

Directions:

Melt the chocolate in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat and let cool.

With an electric mixer on medium-high speed, beat the egg yolks and sugar in a large deep bowl for about 8 minutes, until thick and pale and the mixture forms a ribbon when the beaters are lifted. Add the mascarpone and vanilla and beat on low speed just until light and fluffy. Add the cream and beat on medium-high speed for about 2 minutes, or until the mixture is doubled in volume and still loose. Reduce the speed to low and beat in the chocolate.

With the clean beaters of an electric mixer on medium-high speed, beat the egg whites and salt in a medium bowl just until the egg whites form soft peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold the egg whites into the chocolate mixture, one-third at a time, just until blended.

Pour the espresso into a shallow bowl. Dip 9 or 10 of the ladyfingers, 2 at a time, into the espresso for about 30 seconds, or just until saturated; if you leave them in too long, they will fall apart. Arrange them in an 8-inch square glass or ceramic baking dish, cutting or breaking them to cover the bottom. Cover the ladyfingers with half of the chocolate mixture. Repeat dipping the remaining 9 or 10 ladyfingers into the remaining espresso in the same way, and arrange on top of the chocolate mixture. Spread with the remaining chocolate mixture. Refrigerate, covered, for at least 8 hours, or up to 2 days.

Spoon into bowls and serve chilled.

Serves 6 to 8

www.allchocolate.com

-Tami