Hands down, one of my favorite desserts is Tiramisu. What is not to love right? A dessert that combines creamy filling with hint of mocha/espresso soaked cake for one big texture party in your mouth. Instead of the traditional components, I decided to flip this upside down and add chocolate instead of traditional ladyfingers or vanilla sponge cake for a Mochamisu- Tiramisu-Chocolate style.
Looking Back to Rome
Every time I have this dessert, my memory takes me to the streets of Rome eating this incredible masterpiece and wanting to go back for more. Which I did!
Right neat the Spanish Steps is the most incredible, and most delicious pastry shop serving Tiramisu I have ever eaten called Pompi. Check out my post here about this culinary gem. Easily worthy of a score of 20 on a scale from 1-10.
If ever in Rome, you must make a stop at Pompi! You will not be disappointed, I promise! I was so inspired from that delightful dessert that I created a simple Tiramisu cake after returning.
Black replaces White-Martini Style
This dessert gets turned upside down and all around by making this into a mini version, served in mini martini glasses, and using leftover mini chocolate cupcakes in place of ladyfingers.
Even better, this makes the perfect individual serving size and serving this in a mini martini glass makes it such a conversational piece as well. Topped with a dusting of cocoa powder and a chocolate covered espresso bean seals the deal!
Perfect also when served as a trio of fun desserts. I recently had a dinner party and Italian was the theme for the dinner. This dessert was the perfect ending and a fun crowd pleaser.Print
Mochamisu-Tiramisu Chocolate Style
A updside down version of this wonderful creamy custard layered with chocolate cake drenched in espresso served up mini style for a perfect fun dessert.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 glasses 1x
- Category: Dessert
- 1/3 cup milk
- 3 egg yolks
- 1/3 cup sugar
- 1/2 tsp vanilla
- 4 oz mascarpone cheese (room temperature)
- 1 cup heavy cream
- 1/2 cup strong brewed espresso (cooled)
- 1 tsp coffee extract
- 6 mini chocolate cupcakes
- cocoa powder
- 6 chocolate covered espresso beans
- 6 Mini martini glasses
- In a saucepan, heat the milk till scalding. Meanwhile in a bowl, whisk together the sugar and egg yolks till combined.
- Temper the milk into the yolk/sugar mixture whisking constantly till combined. Pour the mixture back into the saucepan and cook on medium heat whisking constantly till mixture starts to thicken but do not boil. The mixture will be close to boiling and the goal is to get it heated before that point.
- Remove from the stove and whisk in the vanilla. Pour into a bowl and cover and place in refrigerator to cool.
- Once cooled, beat the cream with a whisk attachment till stiff peaks. Careful not to overbeat.
- Remove the yolk mixture from the fridge and fold in the mascarpone cheese and whisk till smooth. Fold in the whipped cream and mix till a smooth creamy mixture is made.
- Place the mousse mixture into a piping bag and snip off the tip to make a small hole. To each mini martini glass, pipe some mousse to cover the bottom.
- Dip a cupcake for each glass in the espresso mixture giving it a nice dunk. Place into each glass on top of the mousse.
- Pipe more mousse on top of the cupcake filling to the top of each martini glass. Smooth off the top and dust with cocoa powder.
- Garnish with a chocolate espresso bean. Refrigerate till ready to serve.