Espresso Mascarpone Dark Chocolate Tiramisu Cake Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Trim the ladyfingers so they fit neatly in the springform pan. Brew the espresso and let it cool completely. Chop the dark chocolate for the ganache and shards, and grate the chocolate for curls.

Set up a double boiler for the zabaglione. Make sure the mascarpone and heavy cream are at room temperature. Have a candy thermometer ready to ensure the egg yolks reach the safe temperature. Prepare the springform pan by lining the bottom with parchment paper.

Instructions

Prep and Cream

1. 1Prepare the Components
   Trim the golden ladyfinger biscuits to fit the bottom of a 9-inch springform pan. Chop the dark chocolate bars into shards and set aside. Grate the block of 70% dark espresso coverture chocolate on a box grater into a pile of curls. Set both aside.
   Look for The chocolate shards are clean and uniform, and the curls are light and fluffy.
   Tip Chill the chocolate block for 10 minutes before grating for cleaner curls.
2. 2Make the Mascarpone Zabaglione Cream
   In a heatproof bowl over a saucepan of simmering water, whisk the egg yolks, sugar, and Marsala until thick and pale, reaching 160°F (71°C). Remove from heat and let cool. Fold in the mascarpone until smooth. In a separate bowl, whip the heavy cream to soft peaks and fold into the mascarpone mixture.
   Look for The zabaglione is thick and glossy, and the cream holds soft peaks.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a candy thermometer to ensure the egg mixture reaches the safe temperature.

At the end of this phase, you should have trimmed ladyfingers, chocolate shards and curls ready, and a smooth, thick mascarpone zabaglione cream that holds soft peaks. The cream should be glossy and not runny. The espresso should be cooled and ready for dipping.

Layering and Chilling

3. 3Assemble the Cake
   Dip each trimmed ladyfinger briefly in the cooled espresso and arrange in a single layer in the springform pan. Spread half of the mascarpone cream over the ladyfingers. Drizzle or spread a layer of dark chocolate ganache in the center. Repeat with another layer of espresso-dipped ladyfingers and the remaining mascarpone cream.
   Look for The layers are even and the cake is tall and sturdy.
   Tip Dip the ladyfingers quickly so they soften but don't become soggy.
4. 4Chill the Cake
   Cover the assembled cake and refrigerate for at least 2 hours, or until firm enough to glaze. This allows the layers to set and the flavors to meld.
   Look for The cake is firm to the touch and holds its shape.
   Tip Chill overnight for the cleanest slices.

The cake should be assembled with even layers, and after chilling, it should be firm to the touch. The top should be level, and the sides should be straight. The cake should not wobble when gently shaken.

Glaze and Finish

5. 5Make the Mocha Mirror Glaze
   In a small saucepan, combine the instant espresso powder, cocoa powder, and 1/2 cup of heavy cream. Warm over low heat, stirring, until the powders dissolve and the mixture is smooth. Remove from heat and stir in the chopped dark chocolate until melted and glossy. Let cool slightly until it thickens to a pourable consistency.
   Look for The glaze is smooth, glossy, and coats the back of a spoon.
   Tip If the glaze is too thick, add a tablespoon of warm cream.
6. 6Glaze and Decorate
   Remove the cake from the springform pan and place on a wire rack. Pour the mocha mirror glaze over the top, letting it drip down the sides. Use an offset spatula to smooth the top. Dust with cocoa powder and scatter the chocolate curls and shards over the rosettes.
   Look for The glaze is even and glossy, and the curls create a dramatic finish.
   Tip Work quickly so the glaze doesn't set before it drips.
7. 7Slice and Serve
   Using a sharp knife, cut a thick triangular wedge. Lift the slice with a metal cake server, keeping it upright for a dramatic vertical presentation. Serve immediately.
   Look for The layers are distinct and the slice holds its shape.
   Tip Warm the knife in hot water and wipe dry before each cut for clean slices.

The glaze should be smooth and glossy, pouring evenly over the cake and dripping down the sides. The top should be dusted with cocoa and decorated with chocolate curls and shards. The cake should look polished and ready to serve.

Common mistakes

One common mistake is over-soaking the ladyfingers, which makes them mushy and the cake difficult to slice. Dip them quickly, just a second or two per side.

Another issue is not cooking the zabaglione enough; it must reach 160°F (71°C) to be safe and to thicken properly.

If the cream is too thin, the cake will slide. Also, ensure the glaze is not too hot when pouring, or it will melt the cream. Let it cool slightly until it thickens to a pourable consistency.

How to tell it’s done

The cake is done when the layers are set and the glaze has firmed slightly. The zabaglione should reach 160°F (71°C) to ensure the eggs are safe to eat. The cake should be chilled for at least 2 hours so it holds its shape when sliced.

When you cut into it, the layers should be distinct, and the cream should be smooth and creamy, not runny. The glaze should be glossy and set, with a slight give when pressed.

• Egg dishes: 160°F (71°C) in the thickest part