The Penguin Tiramisu is an irresistible spoon dessert, a delicious variant of the classic Italian dessert, designed for true chocolate lovers. It is named after the famous “Penguin” ice cream for its crunchy dark chocolate coating that wraps a soft and creamy heart. In this recipe, we combine the delicacy of mascarpone with the deliciousness of a ganache and cocoa cookies. It is the perfect dessert to surprise both adults and children. Each layer tells a story of intense flavors, balanced by a light note of coffee. A tiramisu that not only conquers the palate but also delights the eyes!
Also during the Easter period, it is a perfect recipe to use up leftover chocolate eggs!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 7 oz cocoa Pavesini (or 12.5 oz of cocoa biscuits)
- 18 oz mascarpone
- 14 oz fresh cream
- 2/3 cup powdered sugar
- 7 oz dark chocolate (milk chocolate is also fine)
- 10 cups coffee
- 1 tbsp sugar
Steps
To prepare Penguin Tiramisu, the first thing to do is make the coffee and add one tablespoon of sugar.
In a bowl, whip the very cold cream (set aside about half a glass still unwhipped) until it becomes nice and firm, at this point add the sifted powdered sugar and gradually the mascarpone, continue mixing with the electric beaters until you get a smooth and compact cream. If you want, you can flavor it with some vanilla, I added about two teaspoons of liquid vanilla.
At this point, you can create the layers.
Take a baking dish and start with the first layer of cocoa cookies, in this case, I used cocoa Pavesini, quickly dip 4 or 5 together in the coffee, avoiding soaking them too much. Arrange them in the baking dish or in individual cups, creating the first layer. Pour half of the mascarpone and cream mixture over the cookies and smooth out well. Continue with a second layer of soaked cookies, followed by the remaining cream, complete with the last layer of cookies.
At this point, prepare the ganache, it will be very simple: heat the cream without boiling it, melt the dark chocolate in the microwave after breaking it into pieces, it will take 1 or two minutes but I recommend pausing every 30 seconds and stirring until all the chocolate is well melted. Add the slightly heated cream, mix until the ingredients are well combined, let it cool for a few seconds and pour over the cookies, spreading to create a well-compacted cover. Store in the fridge for at least 1 hour before serving.
Storage
The Penguin Tiramisu can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.