Best 2 Tra Vignes Chocolate Tiramisu By Michael Chiarello Recipes
Indulge in the symphony of flavors that is Tra Vigne's Chocolate Tiramisu, a delectable creation by renowned chef Michael Chiarello. This elevated dessert harmoniously blends the richness of chocolate with the classic Italian flavors of coffee and mascarpone cheese, resulting in a truly unforgettable experience.
The recipe begins with a velvety chocolate sponge cake, soaked in a heady blend of espresso and Kahlua, providing a moist and flavorful base for the tiramisu. A luscious mascarpone filling, infused with the essence of coffee and cocoa, is then layered atop the sponge cake, creating a creamy and decadent heart. The tiramisu is finished with a generous dusting of cocoa powder, adding an elegant touch and a hint of bitterness that perfectly complements the sweetness of the dessert.
Alongside the classic chocolate tiramisu, Chef Chiarello also presents variations that cater to different palates. For those who prefer a fruitier twist, the Raspberry Chocolate Tiramisu incorporates a vibrant raspberry coulis and fresh berries, adding a burst of tartness and color to the dessert.
For a more indulgent experience, the Chocolate Peanut Butter Tiramisu combines the classic flavors of chocolate and peanut butter, creating a rich and satisfying treat. The peanut butter mousse adds a creamy and nutty dimension, while the chocolate sponge cake and espresso-Kahlua mixture provide a solid foundation and a hint of coffee bitterness.
If you're looking for a lighter and airier version, the Chocolate Angel Food Tiramisu is the perfect choice. This variation uses a light and fluffy angel food cake instead of the traditional sponge cake, resulting in a delicate and ethereal dessert. The mascarpone filling remains the centerpiece, providing a creamy and decadent counterpoint to the airy cake.
These variations on the classic tiramisu offer a range of flavors and textures to suit every preference, making this dessert a versatile and crowd-pleasing choice for any occasion.
TRA VIGNE'S CHOCOLATE TIRAMISU BY MICHAEL CHIARELLO
I saw Michael Chiarello making this on the Food Network and knew it was a recipe i needed to try...Putting it here for safe keeping... The recipe calls for a store bought chocolate sheet cake, but you could make one too. The computer would not take store bought
Provided by CIndytc
Categories Dessert
Time 1h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- To make mousse:.
- Combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high heat for 45 seconds. Stir until chocolate is melted and the misture is smooth and shiny.
- In a large mixing bowl, beat the cream cheese, mascarpone and chocolate mixture with an electric mixer at medium to medium-high speed untilsoft and creamy. Pause occasionally to scrape down the sides of the bowl.
- In anotehr bowl, with clean beaters, whip the egg yolks and sugar until frothy, about 30 seconds on high. With a rubber spatula or wooden spoon, gently fold the egg mixture into the chocolate-cream mixture until blended. Cover the mousse and refrigerate until ready to assemble the tiramisu. (You should have about 2 cups mousse. The mousse may be made ahead, covered, and refrigerated for up to 1 day.).
- To make the zabaglione:.
- Prepare an ice water bath. Combine the yolks, rum, Marsala and 1/2 cup sugar in the top of a double boiler. Place over (nottouching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, sitrring occasionally.
- In a small bowl, beat the 1/2 cup heavy cream until it begins to foam. Add the remaining 2 teaspoons sagar and continue to beat until the cream holds soft peaks. Fold whipped cream into the cooled zaboglione. Cover and chill for several hours before assembling the tiramisu. You should have about 2 cups.
- To assemble the dessert:.
- In a small bowl or pitcher, add the sugar to the hot espresso. Stir well to dissolve the sugar, then add the dark rum.
- Cut off the top of the cake and reserve for another use (see chefs note). Cut the cake in half horizontally. Arrage a layer of cake, cut side up, in the bottom of a deep 2 1/2 quart bowl. Moisten evenly with some of the espresso syrup (can use a turkey baster). Spread half of the mousse on top, and then spread half of the zabaglione on top of the mousse. Arrange the second layer of cake, again cut side up, on the mousse. Moisten well with syrup. Spread the remaining mousse on top in an even layer, followed by the remaining zabaglione. Cover and refrigerate for several hours or overnight before serving. With a vegetable peeler, cut curls of chocolate to garnish the top, or dust with cocoa.
- Chefs Note:.
- The shiny to of the cake will not readily absorb syrup. If you do not cut it off, you might find dry spots in your tiramisu. But don't throw the top out! Crumble it inot crumbs and place them in a 150 degree to 200 degree oven until thoroughly dry and crunchy. Use to decorate the top of the tiramisu, or save them to add to cookie batters or to scatter in pies and tarts to absorb juices.
Nutrition Facts : Calories 810.7, Fat 35.6, SaturatedFat 15.6, Cholesterol 268.2, Sodium 504.9, Carbohydrate 109.3, Fiber 2.3, Sugar 31.7, Protein 11.4
TRA VIGNE'S UNSCOTTI (ONCE BAKED)
Provided by Michael Chiarello : Food Network
Categories dessert
Time 3h35m
Yield about 40 cookies
Number Of Ingredients 9
Steps:
- Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor.
Tips:
- For the best results, use high-quality chocolate. A good semisweet or bittersweet chocolate will work well.
- Make sure the mascarpone is cold before you start making the tiramisu. This will help it hold its shape and prevent it from becoming too runny.
- Don't overbeat the egg whites. Overbeaten egg whites will make the tiramisu too stiff and airy.
- Soak the ladyfingers in the coffee mixture for just a few seconds. If you soak them for too long, they will become too soft and mushy.
- Layer the tiramisu in a glass or ceramic dish. This will allow you to see the layers of the tiramisu as you eat it.
- Chill the tiramisu for at least 4 hours before serving. This will allow the flavors to meld and the tiramisu to set.
Conclusion:
Tra Vignes Chocolate Tiramisu is a delicious and elegant dessert that is perfect for any occasion. With its rich chocolate flavor, creamy mascarpone filling, and delicate ladyfingers, this tiramisu is sure to impress your guests. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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