This is a twist on a classic Italian tiramisu. I used Frangelico instead of Marsala and added layers of grated bittersweet chocolate on top of every layer of sabayon. The Frangelico sabayon was a bit sweeter than the the classic Marsala so I didn't sweeten the espresso for the lady fingers as much as normal and I ended up grating bittersweet chocolate between the layers. The chocolate helped cut the sweetness a bit and upped the chocolaty-ness of the tiramisu, so it was aces in my book!
Since I figured I'd give some of the tiramisu away, I decided to use small, clear, plastic cups to make portable individual servings rather than making one large thing that I'd have to slice or scoop up. I think I may have to try this again in mini chocolate cups--it'll be delicious and cute!
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| Another photo! |
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