Dark Chocolate And Malt Tiramisu

Let’s make everyone’s favourite – tiramisu. A surprisingly simple dessert to make, so using the best ingredients is key. For this we are using Asda’s Extra Special Madagascan Dark Chocolate to create a gorgeous layer of chocolate ganache and chocolate shavings.

This chocolate has won time and time again in taste tests – it’s crafted from the cocoa beans grown in Madagascar and made on the shores of Lake Como.

Adding this chocolate to the tiramisu results in a beautiful balance of sweetness and bitterness which goes so well with the rich creamy tiramisu.



For the lady finger soak:

200ml boiling water

200ml milk

70g malt powder

25g sugar

4tbsp coffee powder

For the ganache:

200ml double cream

175g dark chocolate, (I highly recommend Asda’s Madagascan Dark Chocolate)

For the cream:

4 egg yolks

100g caster sugar

180ml double cream

250g mascarpone

60g malt powder

100g grated dark chocolate

400g (approx. 2 packets) of Lady Fingers

Cocoa powder for dusting



First up for the lady finger soak you want to mix the coffee, sugar and malt powder. Add the boiling water and stir to dissolve. Add the milk and set aside.

Now make the ganache for which you gently heat the cream until just before it simmers. Remove from the heat and add the chopped chocolate. Stir to melt the chocolate.

Beat together the egg yolks with 50g of the caster sugar until pale yellow, thickened and doubled in volume.

In a separate bowl whip the cream with the remaining 50g caster sugar until you get soft peaks. Add the mascarpone and the malt powder and whip until you get soft creamy peaks.

Fold the mascarpone mixture into the sweetened egg yolks.

You’re now ready to assemble. In an 8 x 8 dish spoon on 1/3 of the cream mixture. Dip the sponge fingers in the cooled coffee mixture for about 30 seconds and layer on top of the cream mixture. Spoon over another 1/3 of the cream mixture, pour over or spoon dollops of the chocolate ganache, sprinkle over the chocolate shavings and repeat the sponge finger and cream process. Pour over the remaining ganache and leave in the fridge for a minimum of 4 hours to set.

Just before serving sprinkle with cocoa powder, some more chocolate shavings and enjoy!


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