Black-Bottomed Tiramisu Pie
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 17 ingredients
- 12 oz Mascarpone cheese, softened (1-1/2 cups)
- 2 tsp unsweetened cocoa powder
- 1 1/3 cups chocolate wafer crumbs (30 cookies or 4 oz)
- 2 Tbsp sugar
- Shaved chocolate (optional)
- 3 Tbsp brandy, warmed
- Water
- 3/4 tsp unflavoured gelatin
- 2 oz semi-sweet chocolate, coarsely chopped
- 1 Tbsp coffee-flavoured liqueur
- 3/4 cup whipping cream
- 1 tsp instant coffee granules
- 1 tsp instant coffee granules
- 1/3 cup butter, melted
- 2 tsp unsweetened cocoa powder
- 1/4 cup granulated sugar
- 4 egg yolks
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Makes 1 9-inch pie (8 servings)
- In a bowl, stir together cookie crumbs, sugar and coffee granules. Drizzle with butter, stirring until well combined. Press evenly into bottom and side of a 9-inch pie plate. Bake in the centre of a 375 degree F oven for 8 minutes. Let cool on a wire rack to room temperature.
- In a heatproof bowl over a saucepan of hot (but not boiling) water, melt chocolate, stirring occasionally. With a spatula or the back of a spoon, gently spread over inside of pie shell. Refrigerate for 10 minutes or until chocolate is stiff.
- In a heatproof bowl, beat egg yolks until pale and starting to thicken. Place over a saucepan of simmering water. Add sugar in a thin steady stream, beating constantly until tripled in volume and has the consistency of softly whipped cream, about 4 minutes. Scrape down bowl occasionally. Remove from heat. In a small bowl, sprinkle gelatin over brandy; let stand for 1 minute. Beat into egg mixture for 30 seconds.
- Place Mascarpone in a separate large bowl. Beat in egg mixture on low speed until smooth. In another bowl, whip cream; fold into Mascarpone mixture. Transfer half into a separate bowl. Stir together liqueur, cocoa and coffee granules until granules are dissolved. Fold into one of the bowls. Scrape coffee mixture into prepared crust, smoothing with rubber spatula. Refrigerate for 15 minutes or until softly set. Gently spread remaining cheese mixture over top.
- With a fine sieve, sprinkle cocoa powder over pie. If desired, decorate edge of pie with chocolate shavings. Refrigerate for 6 hours or until fully set.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Sieve