This is truly a slice of Heaven

Recipe: Godiva Chocolate Tiramisu
By: Ryan M. Greer

I decided to post this before someone requested it. I have not made this in years, but I have made this so many times, that I could recall it quickly from memory .

Ingredients (filling):
½ cup Espresso (Room Temp)
½ cup Sugar
¼ cup Godiva Chocolate Liquor (less chocolate version use, Myers rum)
2 Eggs Use the Yolks only
1 lb Mascarpone Cheese (Use: BelGioioso brand)
½ lb Ladyfingers (Love the Roland brand but any will do)

Ingredients (Icing):
1 cup Heavy Cream
¼ tsp Vanilla extract (please use something good)
2 tbsp Powdered sugar
***Whip together ingredients until stiff. Prepare just prior to serving and store in fridge until needed.

Ingredients (finishing):
Cocoa Powder Sweet kind
Shaved Chocolate (From: Godiva Chocoiste Dark Chocolate bars)

Directions:
Line the bottom and sides of a 6x6 glass pan, (to make tall version of this use a bread loaf pan), with wax paper. Mix together espresso, sugar, and Godiva Chocolate Liquor until sugar dissolves, and reserve 1/3 cup for later dipping ladyfingers. With and hand mixer, mix egg yolks into the liquid/sugar mixture. Then fold/mix in Mascarpone Cheese, and mix until smooth and consistent.

Stacking:
One at a time dip or soak lady finger, (do not over soak). Stack rows of lady fingers next to each other, (trim if needed to fit nicely). Next, apply a layer of “filling” on top of the lady fingers (thickness is up to you), and then sprinkle a consistent layer of shaved chocolate and dust cocoa powder on top. Repeat steps by adding ladyfingers cross/or/opposite direction, until you have used up all the ladyfingers, and “filling”.

Storage and Serving:
Cover top with plastic wrap and store in the refrigerator of at least 6 hours. When ready to serve, remove plastic wrap, place plate or serving tray on top of the pan. Flip-over, tap bottom of pan, and gently lift pan. Remove wax paper gently and discard. Spread the “Icing” over the loaf, then dust cocoa powder and shaved chocolate. Serve with a strong espresso then slice, eat and repeat!


Enjoy,
Ryan M. Greer