CHOCOLATE TIRAMISU

“A great classic, bordering on the commonplace as a result of all the pale industrial imitations that have overrun our supermarket shelves. So to give a bit of moral support to tiramisu, here’s a recipes that’s more than a classic – with a Chocolat Vitale twist, of course!”

Serves 6 - Prep time: 30 min. - Chilling time: 5 hours

6 eggs, separated
½ cup sugar
1 pound mascarpone cheese
1 glass of amaretto liqueur or marsala
1 cup warm, strong coffee
30 ladyfingers
7 ounces Chocolat Vitale
¼ cup cocoa powder
1 serving dish or 6 individual bowls
1 handheld electric mixer

Beat the egg yolks with the sugar until the mixture is pale. Incorporate the mascarpone and continue to beat. Whisk three egg whites into stiff peaks and fold unto the mascarpone, egg, and sugar mixture. Add amaretto to the coffee. Briefly soak the ladyfingers in this mixture and arrange in a the bottom of the dish(es). Melt the Chocolat Vitale in a microwave oven or in a bowl over hot water. Cover ladyfingers with the creamy mixture, then top with a thin layer of melted chocolate. Repeat this procedure to create a second layer. Cover with plastic wrap and leave to chill for at least 5 hours in the refrigerator. Sprinkle with cocoa powder before serving. Transfer fondue to a ceramic fondue pot and keep warm over very low heat. Serve with bread and fruit or dipping ingredients of your choice.