Lightened-Up Chocolate Tiramisu
This chocolate take on tiramisu is a no-bake dessert that’s easy to prepare. For an even lighter dessert, substitute mascarpone with light cream cheese.
70% Cocoa Dark Chocolate EXCELLENCE Bar (3.5 oz)
Easy
8 people
Ingredients
- 1 1/2 cups (375 mL) strong brewed coffee (warm)
- 2 tbsp (30 mL) granulated sugar
- 2 bars (each 3.5 oz / 100 g) Lindt 70% Cocoa Dark Chocolate EXCELLENCE Bar, divided
- 1 tub (8 oz / 250 g) mascarpone cheese
- 1 tub (1 L) light whipped topping, divided
- 2 tsp (10 mL) vanilla extract
- 24 Italian ladyfingers / savoiardi biscuits
Instructions
- In medium bowl, stir together coffee and sugar; let cool to room temperature.
- Chop 1 1/2 Lindt chocolate bars and transfer to heatproof bowl set over saucepan of barely simmering water (bowl should not touch water). Stirring occasionally, melt chocolate until smooth; let cool to room temperature but still pourable, about 5 minutes.
- In large bowl, using electric mixer, beat mascarpone, 1 cup (250 mL) whipped topping and vanilla until blended. Stir in cooled melted chocolate until blended. Fold in the remaining whipped topping until combined.
- One a time, dip half the ladyfingers in coffee mixture and arrange in bottom of 11 x 7-inch (28 x 18 cm) baking dish in single layer. Spread half the mascarpone mixture over the layer of soaked ladyfingers. Repeat with remaining ladyfingers, more coffee mixture and remaining mascarpone mixture.
- Refrigerate tiramisu for 3 hours or until well chilled and filling is set.
- To serve, cut tiramisu into squares. Using vegetable peeler or grater, shave remaining Lindt chocolate over top.
- Tip: Spike the coffee with your favorite coffee liqueur, brandy, rum or marsala wine. Use 2/3 cup (150 mL) brewed coffee, 1/3 cup (75 mL) alcohol and 2 tbsp (30 mL) granulated sugar. If using coffee liqueur, omit sugar.
