Easy Chocolate Tiramisu Made Simple in Your Pressure Cooker
This wonderfully easy tiramisu uses a pressure cooker to create a rich, creamy dessert quickly while locking in incredible chocolate and espresso flavors.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 180 g Heavy cream
- 160 g Dark or semi sweet chocolate
- 2 ½ cups Heavy whipping cream chilled
- ½ cup Granulated sugar
- ½ teaspoon Vanilla extract
- 8 to 12 ounces Mascarpone cheese slightly cooler than room temperature
- 30-35 Ladyfingers
- 1 ½ cups Espresso or strong coffee
- 1 tablespoon Cocoa powder plus extra for dusting
Instructions
Instructions
- Melt the chocolate in a heatproof bowl over simmering water. Stir gently until smooth, then set aside to cool a bit.
- In a big bowl, whip the heavy whipping cream with sugar and vanilla till soft peaks form.
- Fold the mascarpone cheese gently into the whipped cream until smooth and creamy.
- Fold the melted chocolate into the mascarpone and cream mixture until uniform.
- Dip each ladyfinger briefly into espresso or strong coffee. Do not over soak.
- Arrange a layer of dipped ladyfingers in a 9x13 inch dish.
- Spread half the chocolate mascarpone mixture over ladyfingers. Repeat the process with another layer of soaked ladyfingers and the rest of the mixture.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours, preferably overnight.
- Dust with cocoa powder before serving.
Notes
For best results, use chilled heavy cream and slightly soft mascarpone for smooth mixing. This dessert tastes even better the next day!