Black-Bottomed Tiramisu Pie
- Ingredients:
- 16
- Yields:
-
1 9 inch pie
- Serves:
- 8
ingredients
- 1 1⁄3 cups chocolate wafer crumbs (30 cookies or 4 oz)
- 2 tablespoons sugar
- 1 teaspoon instant coffee granules
- 1⁄3 cup butter, melted
- 2 ounces semisweet chocolate, coarsely chopped
-
Filling
- 4 egg yolks
- 1⁄2 cup granulated sugar
- 3⁄4 teaspoon unflavored gelatin
- 3 tablespoons brandy, warmed
- 12 ounces mascarpone, softened (1 1/2 cups)
- 3⁄4 cup whipping cream
- 1 tablespoon coffee liqueur
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon instant coffee granules
-
Topping
- 2 teaspoons unsweetened cocoa powder
- to taste chocolate, shaved (optional)
directions
- In a bowl, stir together cookie crumbs, sugar and coffee granules. Drizzle with butter, stirring until well combined.
- Press evenly into bottom and side of a 9-inch pie plate. Bake in the centre of a 375 degree F oven for 8 minutes. Let cool on a wire rack to room temperature.
- In a heatproof bowl over a saucepan of hot (but not boiling) water, melt chocolate, stirring occasionally. With a spatula or the back of a spoon, gently spread over inside of pie shell. Refrigerate for 10 minutes or until chocolate is stiff. (At this point the crust can be wrapped in plastic wrap and refrigerated of 2 days or frozen in an airtight container for a week. Bring to room temperature before continuing.)
- Filling: In a heatproof bowl, beat egg yolks until pale and starting to thicken.
- Place over a saucepan of simmering water. Add sugar in a thin steady stream, beating constantly until tripled in volume and has the consistency of softly whipped cream, about 4 minutes. Scrape down bowl occasionally. Remove from heat.
- In a small bowl, sprinkle gelatin over brandy; let stand for 1 minute. Beat into egg mixture for 30 seconds.
- Place Mascarpone in a separate large bowl. Beat in egg mixture on low speed until smooth.
- In another bowl, whip cream; fold into Mascarpone mixture. Transfer half into a separate bowl.
- Stir together liqueur, cocoa and coffee granules until granules are dissolved. Fold into one of the bowls.
- Scrape coffee mixture into prepared crust, smoothing with rubber spatula. Refrigerate for 15 minutes or until softly set.
- Gently spread remaining cheese mixture over top.
- Topping: With a fine sieve, sprinkle cocoa powder over pie. If desired, decorate edge of pie with chocolate shavings.
- Refrigerate for 6 hours or until fully set. (Pie can be covered and refrigerated for up to 2 days.)
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