Tiramisu with chocolate ganache
30-60 Min
500+ Kcal

“At a time when we were going through the difficult 90s in Georgia, and when there was no electricity and no gas, my grandparents, with the help of well-known kerosine heater, still used to make dessert for my ratio. The candlelit table in the dark kitchen and the kneaded dough are exactly the magical memories that made me fond of culinary forever. I have no professional education in culinary, but I have learned a lot with the help of experiments and favorite food bloggers. I adore cooking with my 3-year-old child, which may complicate things, but it is also a lot of fun. ” - Mari Bolkvadze, producer, TV presenter.

250 250 gr. mascarpone
250 250 gr. 35% cream
4 4 tablespoon powdered sugar
10 10 gr. vanilla powder
1 1 gr. lemon
100 100 gr. baking dark chocolate (70%)
150 150 gr. cream
150 150 gr. coffee
100 100 gr. Savoyard biscuit
step 1
Whip the cream, powdered sugar and add vanilla. In the process of whipping, add one teaspoon of mascarpone and 1 tsp lemon juice.
step 2
Put Savoyard biscuits in a bowl and pour over the coffee so that all the biscuits are well saturated.
step 3
For chocolate ganache, you will need to bring the cream to a boil, then pour over the chocolate bars, leave them in this was for a few minutes, and then stir well with a spoon.
step 4
Spread the chocolate ganache over Savoyard biscuits, then add the cream and, if desired, the grated chocolate and lemon zest. You can assemble Tiramisu in one large mold as well as individually on a plate. Place in fridge for at least 2 hours.

How To Serve

Bon Appetite!