Chocolate Almond Tiramisu
 
 
Layers of almond-kissed whipped mascarpone, chocolate ganache, and espresso-dunked ladyfingers make this chocolate almond tiramisu ultra decadent.
Yield: 1 9x9-inch pan
Ingredients
  • 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
Instructions
  1. Place the chocolate chips in a heatproof bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 scoop
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/02/chocolate-almond-tiramisu.html