Kremalı Çikolatalı Tiramisu Kek Tarifi – Evde Kolay ve Lezzetli Tiramisu Kek Yapımı
- This Creamy Chocolate Tiramisu Cake Is Almost Too Pretty to Slice!
- Soft coffee-soaked ladyfingers, fluffy cream, and rich chocolate layers. A beautiful no-bake dessert with a lovely melt-in-your-mouth texture!
- Ingredients:
- For the cookie crust: – 24 chocolate sandwich cookies (about 9 oz / 255 g) – 4 tablespoons (56 g) unsalted butter, melted – 1 teaspoon instant espresso powder
- For the coffee mixture: – 3/4 cup (180 ml) strong brewed coffee, cooled – 1 tablespoon granulated sugar
- For the cream filling: – 8 oz (225 g) mascarpone cheese, chilled – 8 oz (225 g) cream cheese, softened – 1 cup (240 ml) cold heavy whipping cream – 1/2 cup (60 g) powdered sugar – 1 teaspoon vanilla extract
- For the chocolate cream: – 4 oz (115 g) semisweet chocolate, melted and cooled – 1 tablespoon unsweetened cocoa powder – 1/2 cup (120 ml) cold heavy whipping cream
- For the layers and decoration: – 12–14 crisp ladyfinger cookies – 6 chocolate sandwich cookies, roughly chopped – 6 fresh raspberries – 6 fresh blueberries
- Directions:
- 1. Lightly grease the sides of an 8-inch round springform pan and line the bottom with parchment paper.
- 2. Place the 24 chocolate sandwich cookies and espresso powder in a food processor. Pulse into fine crumbs.
- 3. Add the melted butter and pulse until the crumbs are evenly moistened.
- 4. Press the cookie mixture firmly into the bottom of the prepared pan. Refrigerate for 20 minutes
- 5. Stir the cooled coffee and granulated sugar together in a shallow bowl until the sugar dissolves.
- 6. In a large bowl, beat the softened cream cheese with the powdered sugar until smooth. Add the mascarpone and vanilla, mixing briefly until combined.
- 7. In a separate chilled bowl, whip 1 cup of cold heavy cream to medium-stiff peaks. Gently fold it into the mascarpone mixture.
- 8. Spread about one-third of the pale cream filling over the chilled cookie crust.
- 9. Quickly dip half the ladyfingers into the cooled coffee, one at a time. Arrange them in an even layer over the cream. Break a few to fit if necessary.
- 10. Spread another third of the pale cream over the ladyfingers. Sprinkle with the chopped chocolate sandwich cookies.
- 11. Dip the remaining ladyfingers briefly into the coffee and arrange them over the cream. Spread the remaining pale cream on top.
- 12. To make the chocolate cream, beat the remaining 1/2 cup cold heavy cream to soft peaks. Fold in the cooled melted chocolate and sifted cocoa powder until evenly combined.
- 13. Transfer the chocolate cream to a piping bag fitted with a star tip. Pipe small rosettes across the top of the cake.
- 14. Cover and refrigerate for at least 6 hours, preferably overnight, until the layers are firm enough to slice.
- 15. Carefully remove the springform ring. Transfer the cake to a serving platter and decorate with the raspberries and blueberries.
- 16. Slice with a sharp knife, wiping the blade between cuts for neat, creamy layers. Keep refrigerated until serving.
- Makes 10–12 slices.