Layers of almond-kissed whipped mascarpone, chocolate ganache, and espresso-dunked ladyfingers make this chocolate almond tiramisu ultra decadent.
I may think Valentine’s Day is for the birds, but that doesn’t mean we shouldn’t celebrate.
Not by going out and donating half of our income to Zales, Hallmark, Russell Stover (<– WHYYYYYYY), and random overcrowded overpriced prix fixe dinners that don’t even taste good. Because that would be silly. (and stereotypical.)
You probably could have guessed this, but I’m all about saying “I love you” through FOOD.
Maybe it’s the future Italian grandmother in me, but it just feels good.
In my belly and in my heart.
I’m pretty sure your Russell Stovers can’t do that.
Tiramisu is often my go-to when I’m looking to slather someone with my affection. With layers of mascarpone alternating with ladyfingers drenched in espresso, it’s a veritable dream. I would like it to be noted that I’ve been entranced by it pretty much since the day I was born, and I can’t help but want to share it with(/force it upon) others.
Unfortunately, there’s one glitch in these best laid plans, which is that the.boy. hates. coffee. It’s disturbing. Really disturbing.
Especially given that I liivveeee for coffee. It’s my life force.
But, all good relationships are about compromise so I made tiramisu! With coffee! AND chocolate. LOTS of chocolate. (That’s the compromise part.) A layer of chocolate ganache in the center and espresso diluted a bit with International Delight’s Fat Free & Sugar Free Chocolate Almond Biscotti creamer take this tiramisu up a few notches. In fact, I’m pretty sure they make it even more Valentine’s-worthy…if that were even possible.
The line of International Delight’s Fat Free & Sugar Free creamers is a great way to add extra flavor to your sweets without adding extra calories or sugar! Stay connected with International Delight by following them on facebook and join the International Delight community to stay in the loop about coupons, exclusive member giveaways, and much more. For more recipe ideas incorporating International Delight coffee creamers, be sure to follow them on Pinterest!
- 6 oz semisweet chocolate chips
- 2 cups heavy cream, divided
- 8 oz mascarpone
- ½ cup confectioner's sugar
- 2 tsp almond extract
- 1 cup strong espresso
- ½ cup International Delight Fat Free & Sugar Free Chocolate Almond Biscotti creamer
- 35-40 ladyfingers
- unsweetened cocoa powder, for dusting
- Place the chocolate chips in a heatproof bowl.
- Heat 1 cup of the heavy cream in a heavy-bottomed skillet on medium-high heat until bubbles appear on the sides of the pan, but it is not yet boiling. Remove the cream from the heat and pour over the chocolate chips. Let sit for 1 minute and then whisk until the chocolate is fully melted and even incorporated into the cream. Place in the refrigerator and let cool until it thickens to the consistency of soft peanut butter.
- Meanwhile, beat the remaining cup of heavy cream, mascarpone, confectioner's sugar, and almond extract together in a large bowl until they form stiff peaks.
- In a shallow bowl, stir together the espresso and International Delight creamer. Dunk a ladyfinger into this mixture so that it is fully submerged, and then layer it into the bottom of a 9x9-inch square baking dish. Repeat until the bottom of the pan is covered in a single layer of ladyfingers.
- Spread half of the mascarpone mixture over the ladyfingers. Top with all of the chocolate ganache. Top with another layer of espresso-dunked lady fingers and the remaining mascarpone. Sprinkle with the unsweetened cocoa powder. Cover with plastic wrap and refrigerate overnight or for at least 6 hours.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.