TABLETA DE CHOCOLATE TIRAMISÚ

Ingredients

• 200 g Dark Chocolate (70% cocoa) (for coating and interior layers, melt gently)
• 2 large Egg Yolks (separate from whites, keep at room temperature)
• 2 large Egg Whites (separate from yolks, keep at room temperature)
• 2 tsp Erythritol (sweetener for the cream, can replace with granulated sugar)
• 100 g Mascarpone Cheese (room temperature, smooth)
• 12 pieces Savoiardi (Ladyfingers) (about 150 g, for layering)
• 60 ml Strong Brewed Coffee (cooled, for soaking ladyfingers)
• 1 tbsp Unsweetened Cocoa Powder (for dusting the finished tablet)

Instructions

1. Melt the Chocolate

   Break the dark chocolate into small pieces and melt it over a double boiler or in 30‑second bursts in the microwave, stirring between bursts until smooth.

   Time: PT5M

   Temperature: 45‑50°C

2. Separate Eggs

   Separate the yolks from the whites, placing each in a clean bowl. Keep the whites at room temperature for later use.

   Time: PT2M

3. Whisk Yolks with Sweetener

   Add the erythritol to the yolks and whisk (or beat with an electric mixer) until the mixture becomes pale and thick, about 3‑4 minutes.

   Time: PT4M

4. Incorporate Mascarpone

   Gently fold the softened mascarpone into the yolk‑sweetener mixture until fully combined and smooth.

   Time: PT2M

5. Prepare Coffee Soak

   Pour the brewed coffee into a shallow dish and let it cool to room temperature.

   Time: PT3M

6. Dip Ladyfingers

   Quickly dip each savoiardi into the cooled coffee – no more than 1‑2 seconds per piece – and arrange a single layer on the bottom of the chocolate mold.

   Time: PT3M

7. Assemble the Tablet

   Spread half of the mascarpone cream over the coffee‑soaked ladyfingers. Add another layer of briefly dipped ladyfingers, then the remaining cream. Finally, pour the remaining melted chocolate over the top, smoothing with a spatula.

   Time: PT5M

   Temperature: 45‑50°C

8. Chill

   Place the filled mold in the refrigerator and let it set until firm, about 30 minutes.

   Time: PT30M

   Temperature: 4°C

9. Unmold and Dust

   Run a thin knife around the edges, invert the mold onto a plate, and gently lift it off. Dust the top with unsweetened cocoa powder using a fine mesh sieve.

   Time: PT2M

Nutrition Facts

Calories

287

Protein

5 g

Carbohydrates

20 g

Fat

18 g

Fiber

2 g