Chocolate Tiramisu Pyramid
It's time to roll up your tiramisu, coat it in a boozy chocolate sauce, and then stack the pieces on top of each other!
Equipment
- Waffle Iron
Ingredients
- 30 ladyfingers
- 2 cups cold coffee
- mascarpone cream
- 24 maraschino cherries
- chocolate sauce
- grated white chocolate for decoration
- 8 oz mascarpone cheese
- 1 2/3 cups heavy cream cold
- 1 2/3 cups powdered sugar
- 1 tsp vanilla extract
- 3/4 cup amaretto
- 1 cup cocoa powder
Instructions
- Dip the ladyfingers in cold coffee and cook 10 at a time in a greased, rectangular waffle iron. Repeat 2 more times until all 30 ladyfingers are cooked and you have 6 ladyfinger waffles.
- Combine the ingredients for the mascarpone cream and spread some of the mixture over each ladyfinger waffle. Place 4 maraschino at the end of each ladyfinger waffle, roll up the waffles, and refrigerate for 30 minutes.
- For the chocolate sauce, heat the amaretto and stir in the cocoa powder. Pour the chocolate sauce into a flat, deep plate and let cool. Roll the chilled tiramisu rolls through the chocolate sauce and refrigerate for 10 minutes.
- Stack the chocolate-coated tiramisu rolls on top of one another to form a pyramid, making sure to pipe mascarpone cream on top of and in between the tiramisu rolls as you go. Grate white chocolate over the chocolate tiramisu pyramid to decorate.