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Tiramisu just got a serious upgrade. Classic mascarpone cream and ladyfingers — shaped into individual portions, coated in dark chocolate with almond pieces, and finished with a dusting of cocoa. Everything you love about tiramisu, in a form you’ve never seen before.
Save this before you forget.
for 6-7 bombs
Chocolate coating:
400g dark chocolate
70g crushed almonds or hazelnuts
Tiramisu filling:
500g mascarpone
60g icing sugar
250g cold heavy cream
2-3 ladyfingers per bomb
Cold espresso or strong coffee for dipping
Method
-Whisk mascarpone and icing sugar together in a cold bowl.
-In a second cold bowl, whip the cream to stiff peaks.
-Fold both together gently.
-Layer in muffin molds: cream / soaked ladyfinger / cream / soaked ladyfinger / cream. Dip ladyfingers 1-2 seconds max — do not over-soak.
-Freeze for at least 4 hours.
-Melt chocolate, stir in nuts, coat the frozen bombs.
-Refrigerate at least 6 hours or more before serving (let it thaw gently)
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