Tirami 'shoe' Recipe
Lady fingers, mascarpone, cocoa in a chocolate stiletto
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Ingredients
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For the Chocolate Stiletto
For the Tiramisu Filling
Method
For the Chocolate Stiletto
- 1
Melt the Chocolate
In a heatproof bowl, combine the dark chocolate and coconut oil. Melt over a double boiler or in the microwave in 30-second intervals until smooth.
- 2
Prepare the Mold
Using a silicone stiletto mold, carefully pour the melted chocolate into the mold, ensuring it covers the bottom and sides. Use a brush or the back of a spoon to spread evenly. Chill in the refrigerator for at least 30 minutes until set.
- 3
Remove from Mold
Once the chocolate has hardened, gently remove the stiletto from the mold by turning it inside out. Set aside.
For the Tiramisu Filling
- 4
Prepare the Cream Mixture
In a large mixing bowl, combine the mascarpone cheese, heavy cream, and powdered sugar. Whip until the mixture is smooth and fluffy.
- 5
Dip Ladyfingers
In a shallow dish, pour the cooled coffee. Briefly dip each ladyfinger into the coffee, ensuring they are soaked but not soggy.
- 6
Assemble the Tiramisu Layers
Layer the dipped ladyfingers at the base of the chocolate stiletto. Spread a layer of the mascarpone cream mixture over the ladyfingers. Repeat the process, alternating layers until you fill the stiletto.
- 7
Chill the Dessert
Cover the stiletto with plastic wrap and refrigerate for at least 4 hours or overnight for the flavors to meld.
- 8
Finish with Cocoa Powder
Before serving, dust the top with cocoa powder for an extra touch of flavor.