Thursday, February 14, 2013

One year of Auntie Treats & A Chocolate Tiramisu

Happy Valentines day everyone.  I can't believe it's been a whole year since I started this blog.  I haven't quite kept up with it the way I would have liked but that is always what tomorrow is for I suppose.  I have had a lot of fun with it though and am proud of having kept it going this long and for having a neat little place I can go back to find the recipes I have enjoyed and want to make again.  It has come in very useful for that instead of having to sift through my notebooks of recipes ; ).  I hope in some small way you have enjoyed or maybe found it helpful too.... 

I know I haven't posted in a while and the times I have lately it's been few and far between.  I thought what better day than today to start back up with something sweet & special and hope to be sharing lots more delicious recipes in the coming days to make up for my absence... It's been an interesting past few months to say the least.  And with that, I am happy to share with you it's been for good reason, this auntie is going to be a momma.  2013 is looking to be one amazing year.

Now on to that something sweet and special I mentioned.  I wanted to make something today that would not only make my valentine happy but would inspire you for that next special occasion.  This chocolate tiramisu by Giada De Laurentiis is just's sweet and creamy and rich and quite pretty too.  I have a regular tiramisu recipe I have used over the years, but again with my valentine in mind, I had to try something chocolate and this recipe looked perfect.  It may look complicated but it's really not if you follow the directions and doesn't take much time at all.  The end result is worth every effort....I hope you give it a try and have a little something sweet today!

Chocolate Tiramisu
(adapted from Giada De Laurentiis)

Chocolate Zabaglione:
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
2 tbsp dark rum
1 tbsp vanilla extract
2 tbsp waterPinch salt

Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, rum, vanilla, water, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

*If you plan to unmold the tiramisu and want it a little firmer as I did, then add a little bit of gelatin to the egg mixture while on the heat.  I added half a leaf of gelatin.

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
2 1/2 cups espresso coffee, warmed (I used decaf)
50-70 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish

*1 cup extra heavy whipping cream

Place the mascarpone cheese in a large bowl and soften a bit with a spatula and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 inch cake ring or springform pan placed on a plate with parchment paper along the sides, Working with 1 cookie at a time, dip the cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times ending with the last little bit of cream mixture on top.  Cover the tiramisu with plastic and refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu.  Gently lift the cake ring from the tiramisu and remove the parchment.  Set back in the refrigerator.  Whip the extra cream and a little confectioners sugar if you want it sweet until soft peaks form.  With a small offset spatula coat the sides and top of the tiramisu with the whipped cream.  Line the sides with leftover ladyfingers, trimming the bottoms if too tall.  Sift the cocoa over the tiramisu or top with fresh berries and chocolate shavings and wrap with a ribbon.

*This recipe can aslo be made in a glass dish and left unmolded.  Skip the last steps of making whipped cream and lining side with extra ladyfingers.     Enjoy!



  1. Well, Auntie Treats has had a deliciously good first year & certainly baked up to its name of "savory, sweet & fabulously chic"! You have not disappointed us readers! And with Auntie becoming a Momma....I can only bet that your treats will become.., well more, sweeter!

  2. pink or blue?
    girl or boy
    libra or cancer?
    gemini or leo?
    virgo or ....................

    1. Due date is right around end of cancer, beginning of Leo.... So we will see I suppose. The rest will have to be a surprise : }

  3. Congrats on your baby bump! And on the year old blog too. We posted for the first time the same day, so now you have two sets of twins, brother and blogging. Have a great week Amanda!

    1. Thanks Paula!! And congrats to one year of your blog too. I like having a blog twin ; ))