Chocolate Tiramisu｜Ohyoo Cooking

[Recipe·6-inch mold]
Chocolate Sponge
Whole eggs ··· 140g
Sugar ··· 80g
Cake flour ··· 60g
Cocoa powder ··· 10g
Unsalted butter ··· 12g
Milk ··· 12g

Filling
Mascarpone ··· 200g
Egg yolks ··· 32g
Sugar ··· 50g
Marsala wine ··· 20g
Whipping cream ··· 120g

Coffee Syrup
Espresso ··· 30g
Sugar ··· 8g

[Baking Time]
170℃/338℉-30 minutes

[How to Make]
① First, make the chocolate sponge cake. Whisk whole eggs and sugar together, heat over a water bath while beating until fluffy, about four minutes on high speed and one minute on low speed, until it's thick and drips slowly.
② Sift cake flour and cocoa powder in batches, fold until well mixed. Add warm milk and unsalted butter, fold until evenly mixed, and pour into a mold to bake.
③ After baking, invert to cool, then cut into 1cm thick slices for later use.
④ To make the filling, mix two egg yolks with sugar, add Marsala wine, and pour into a pot. Stir over a water bath until thickened, about 80℃/176℉.
⑤ Turn off the heat and continue stirring. When it cools to about 60-70℃/140-158℉, add pre-soaked gelatin sheets, stir well, then strain into a bowl with mascarpone, mixing evenly.
⑥ Whip the whipping cream and add to step 5, mix well and transfer to a piping bag for later use.
⑦ Mix hot espresso with sugar, brush it on the surface of the cake, pipe the mascarpone cream filling, and refrigerate for two hours.
⑧ Remove the refrigerated tiramisu, sprinkle with cocoa powder, cut into pieces, and serve!

#tiramisu

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