Sunday, March 24, 2013

Dark chocolate and halva tiramisu recipe

Dark chocolate and halva tiramisu
Dark chocolate and halva tiramisu

Serves 6

Dark chocolate and halva tiramisu ingredients: 3 eggs, separated. 1/4 cup (55g) caster sugar. 1 cup (250g) mascarpone. 1 shot (30ml) Fragelico or other hazelnut liqueur. 200g sponge fingers (savoiardi), crumbled. 1/4 cup ( 45g) good-quality dark chocolate chips, plus extra to sprinkle. 100g halva, broken into small pieces. 1/3 cup (50g) pistachio kernels, chopped, plys extra to serve. 1/4 cup (60ml) espresso, cooled. Coca powder, to dust

Dark chocolate and halva tiramisu recipe:
Beat the egg yolks with electric beaters for 3-4 minutes until thick and pale. Meanwhile, place the sugar and 1 tbs water in a small saucepan over medium heat and cook, stirring, until sugar has dissolved. Slowly pour the warm sugar syrup into the egg yolk mixture, beating constantly, then beat mixture for a further 2-3 minutes until thick and nearly doubled in volume. Reduce speed to low, add the mascarpone and Fragelico, if using, and beat until just combined. In a clean bowl and using cleaned electric beaters, whisk the egg whites to soft peaks, then gently fold into the mascarpone mixture. Combine biscuit crumbs, chocolate, halva, pistachios, coffee and 1/2 cup (125ml) water in a bowl and stir to combine. Divide half the biscuit mixture among the bases of six cleaned jars or serving glasses. Top with half the mascarpone mixture. Repeat with remaining biscuit and mascarpone mixture, then chill for 1 hour or until set. Dust with cocoa and sprinkle with extra chocolate chips and pistachio to serve. By then the dark chocolate and halva tiramisu is ready