Advertisement

Prune and chocolate tiramisu

Time 1 hour
Yields Serves 12 to 16
Prune and chocolate tiramisu
1

For the prune filling: In a medium saucepan, combine the prunes with one-fourth cup sugar and 1 1/4 cups water. Bring to a simmer over medium-high heat. Reduce the heat to a gentle simmer and cook for 10 minutes. Remove from the heat and allow the prunes to cool in the liquid. Add the almond extract. Puree the mixture in a food processor or blender, or using an immersion blender. Set aside.

2

For the mascarpone cream: In the bowl of a stand mixer or in a medium bowl with a hand mixer, whip the mascarpone with the heavy cream just until the mixture begins to hold its shape. Add the remaining one-third cup sugar and whip until soft and creamy, but not stiff, about 2 minutes. Set aside.

3

In a small bowl, mix together the espresso, amaretto and brandy, then set aside.

4

Spread one-third of the mascarpone cream in the bottom of a 2-quart rectangular baking dish. Sprinkle one-third of the grated chocolate evenly over the cream.

5

Dunk each ladyfinger in the espresso mixture, making sure they’re submerged long enough to be thoroughly saturated. (Tear into one to make sure.) Create the first layer of the well-soaked ladyfingers, placing them snugly against one another.

6

Spoon the prune filling over the ladyfingers and spread evenly.

7

Spread half of the remaining mascarpone cream over the prune filling and sprinkle with half of the remaining ground chocolate.

8

Make another layer of ladyfingers, following the instructions in Step 5. If you run low on the espresso mixture, add more espresso to soak the ladyfingers.

9

Cover the ladyfingers with the remaining mascarpone cream, then lightly sprinkle evenly with the remaining ground chocolate. Cover with plastic wrap and refrigerate for at least 8 hours or overnight before serving.

You can grate the chocolate with a metal rasp-type zester or use the grating disk on a food processor.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.