Tiramisù Rustico del Cioccolato

On my first trip to Rome, I broke my tiramisù virginity at Pompi, a local bakery on the outskirts of the city. It was the best-est tiramisù I've had, and since then, I have been chasing after that perfect addiction. And just like many things in life, it's hard to forget the first time, especially when it's this good!

So, get your spatulas and electric beaters ready! This is one easy tiramisù recipe that you'll want to keep for your files. It is fast, fun, indulgent, but easy-to-make. And you don't have to worry about presenting it perfectly because we can get away by calling it "rustic". Now, I don't claim this recipe to even come close to Pompi's, but once in a while, I feel like emulating my travels through food as I have written here. I like to use quality Italian ingredients in the hopes of whipping up a semi-decent version of this pick-me-upper dessert.

Tiramisù Rustico del Cioccolato (Rustic Chocolate Tiramisù)

1 8-ounce (225 g) Savoiardi or lady fingers (*I used Roland from Italy)
1/2 cup brewed espresso or strong coffee
1 8-ounce mascarpone cheese (*I recommend Galbani Mascarpone from Italy)
1 cup whipping cream
1/4 cup powdered sugar, packed
1 teaspoon vanilla
1 tablespoon coffee liqueur
2 tablespoons chocolate liqueur
1 ounce white chocolate baking square, grated
1 ounce semi-sweet or bittersweet chocolate, grated (*I used 62% cacao, somewhere in between semi- and bittersweet)
unsweetened cocoa powder for dusting (*I like Cacao di Pernigotti)

Line the bottom of an 8x8x2 baking pan with lady fingers; cut to fit. Drizzle half the espresso or coffee over ladyfingers.

In a bowl, beat mascarpone cheese, whipping cream, powdered sugar, and vanilla with electric mixer, until soft peaks form. Beat in the coffee and chocolate liqueurs just until combined.

Evenly spread half the mascarpone mixture over bottom layer of lady fingers. Sprinkle grated white chocolate and dark chocolate on the mascarpone mixture. Top with another layer of lady fingers, drizzle biscuits with coffee once again, and spread the remaining mascarpone mixture.

Cover and chill for 6 to 24 hours. Sift unsweetened cocoa powder on top when ready to serve.

This is a half portion of the 8x8x2 in the recipe.

Rustic and delicious!

Ok. So, for the grated chocolate that's sprinkled in between layers of lady fingers, I used Scharffen Berger chocolate. It's not Italian, but it's still damn good artisan chocolate from America! And since I don't have a Bialetti Espresso Maker, I used an instant espresso powder from Italy to make my cup of coffee for drizzling over lady fingers.

This heavenly can of Cacao di Pernigotti can be purchased through Williams-Sonoma. Rich and decadent, ideal for brownie recipes or a piping hot cup of cocoa.

And my favourite vanillas, liqueurs, and eau-de-vies are from Neilsen-Massey, also available through Williams-Sonoma. For my tiramisù, I used Neilsen-Massey Tahitian vanilla extract (blue label), coffee essence, and chocolate liqueur, as pictured below.

A taste of this dessert will definitely take you on a trip down la dolce vita. I bid you arrivederci! for now. Have a great modo Italiano weekend!