Why is my chocolate ganache grainy?

Ganache being grainy is usually an indication that the chocolate seized up and split due to being heated too fast. This usually happens if you heat the chocolate directly. This won't happen if you let the cream come to just boiling and pour over the chocolate in a bowl (i.e., the chocolate isn't directly heated). If your ganache becomes split or grainy, try putting it over a double boiler (bain marie) and stirring until it comes together again.

Why is my mascarpone cream mixture runny?

If your mascarpone cream mixture runny, it could be because your mascarpone cheese has a different consistency or your heavy cream wasn't whipped enough. Don't worry - just whisk for a few seconds and it should thicken up as the cream inside reaches stiff peaks.

Why is my mascarpone cream mixture grainy?

This happens when mascarpone cheese is overmixed (it is really quite sensitive) or you are using a lower quality brand of mascarpone cheese (they are not all created equal). I strongly recommend getting a good quality brand like Galbani, making sure the mascarpone cheese is slightly cooler than room temperature, and being very careful when mixing it with the cream. You want to do it at low speed just until combined. It is okay if the mixture looks slightly grainy; sometimes that it just the texture of the mascarpone cheese. It shouldn't taste grainy and will be good to eat.

How long should you dip ladyfingers into coffee / espresso for Tiramisu?

The ideal dipping time is 2 seconds per side for the perfect soak. However, it can vary depending on the brand of ladyfingers you are using (for example, the Whole Foods brand ladyfingers are larger than other brands and can take a bit longer to soak through). Therefore, I recommend dipping 1 ladyfinger for 2 seconds per side, waiting about 5 minutes, and checking if it has soaked all the way through. If you see a dry center, you might need to dip longer. If it becomes too soggy and soft, dip for less time.

Can I prepare Chocolate Tiramisu ahead of time?

Yes, you can prepare this Chocolate Tiramisu up to 2 days before serving (afterwards it does start to become a bit more soggy). Cover with plastic wrap and keep in the fridge, and dust with cocoa powder before serving.

How to store Chocolate Tiramisu?

Keep the Tiramisu stored in an airtight container in the fridge for up to 5 days.

I don't have a 9x9" dish. What can I use?

You can use an 8x8" dish or individual serving cups for this Tiramisu. It's flexible based on how you like to layer Tiramisu!

What is a substitute for espresso in Tiramisu?

You can use strong brewed coffee (e.g., made in a French press but add more coffee grains than you normally would) or strong instant coffee (instant espresso powder mixed with hot water).

Easy Chocolate Tiramisu

Name: Easy Chocolate Tiramisu
Prep time: 20 min
Total time: PT-483143H15M41S
Cuisine: Italian
Ingredients: 180g heavy cream (3/4 cup); 160g dark or semi sweet chocolate; 2 1/2 cups heavy whipping cream, chilled (600g); 1/2 cup granulated sugar (110g); 1/2 tsp vanilla; 8 to 12 ounces good quality mascarpone cheese (like Galbani), slightly cooler than room temperature; ~30-35 ladyfingers; 1 1/2 cups espresso (or strong coffee); 1 tbsp cocoa powder, + more for dusting

Description

The easiest, creamiest Chocolate Tiramisu which takes only 20 minutes of work and 7 ingredients to make

Ingredients

Chocolate ganache (see notes)

180g heavy cream (3/4 cup)
160g dark or semi sweet chocolate

Mascarpone cream (see notes)

2 1/2 cups heavy whipping cream, chilled (600g)
1/2 cup granulated sugar (110g)
1/2 tsp vanilla
8 to 12 ounces good quality mascarpone cheese (like Galbani), slightly cooler than room temperature

Assembly:

~30-35 ladyfingers
1 1/2 cups espresso (or strong coffee)
1 tbsp cocoa powder, + more for dusting

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Instructions

Ganache:

Bring the heavy cream to a boil in a saucepan, then pour over the chocolate in a heat-safe bowl
Cover for 5 minutes, then stir until the chocolate melts and a smooth, shiny ganache forms

Mascarpone cream:

Whisk the chilled heavy cream, sugar and vanilla in a bowl until the cream becomes thick
Add the mascarpone cheese in 2-3 additions and mix on low speed until combined. Adjust the amount of mascarpone cheese based on your preference of taste and thickness

Assembly:

Mix the cocoa powder in the cooled espresso (or strong coffee) and place in a deep plate
Dip the ladyfingers into the espresso one at a time, for ~2 seconds per side, and arrange tightly in the bottom of a 9x9" pan / dish
Cover with half of the mascarpone cream and spread using an offset spatula
Pour over half of the ganache and spread it
Repeat the process, creating another layer of ladyfingers, mascarpone cream and ganache
Cover and place the Chocolate Tiramisu in the fridge for at least 4 hours, ideally overnight
Dust with more cocoa powder right before serving

Notes

This Tiramisu is not too chocolatey, so if you want it to be more chocolatey, you can make more ganache
The exact amount of mascarpone cheese added is up to your preference, depending on how cheesy and thick you want the filling to be, but I don't recommend less than 8oz or more than 12 oz
You can also assemble this Chocolate Tiramisu in individual serving cups

Prep Time: 20 min
Category: Dessert
Cuisine: Italian