Yucatan Inspired Chocolate Tiramisu

Instructions

1. Make the syrup: Place a bowl over a small pot with simmering water. Do not let the water touch the bottom of the pan. Add the espresso, both chocolates, Kahlua, and rum to bowl. Place over simmering water and heat gently, whisking ingredients together until chocolate is melted and everything is well combined. Remove from heat and reserve.
2. Sabayon: Chill a stainless steel bowl and beaters for whipping the cream. Pour cream into chilled bowl. Add 2 TBSP sugar and whip for about 3 minutes until thick. Cover and refrigerate. Next make the sabayon by combining egg yolks and remaining 3 TBSP sugar in a large bowl and whisk until creamy. Combine Kahlua and chocolate and place over pot with simmering water. Heat gently, mixing constantly. Do not allow the mixture to boil. Set aside.
3. Use a rubber spatula and slowly fold the chocolate mixture into the egg yolk mixture, blending until well combined. Fold in mascarpone and then reserved whipped cream.
4. To assemble tiramisu, have a 9X13 baking dish. Stir the syrup well and begin dipping the ladyfingers into the syrup and arranging them side by side in bottom of the dish. Make sure they soak up a lot of syrup. Drizzle more syrup over the ladyfingers after they are in the pan.
5. Gently spread one third of the sabayon on top of ladyfingers. Repeat the sabayon and ladyfinger layers twice drizzling each layer with more syrup. Try to use all of the syrup even though it may seem excessive.
6. Cover and chill at this point for 3-24 hours.
7. Candied almonds: Preheat the oven to 350. Line a baking sheet with silicone sheets or parchment. In a small bowl, beat about one - two TBSP of the egg whites until frothy. Put the nuts in a small bowl and add the egg whites. Stir until coated evenly. Sprinkle with sugar and cinnamon.
8. Spread the nuts on the prepared sheet pans and bake for 6-8 minutes or until just golden. Let cool completely on the pan then break the nuts apart. Store in an airtight container when cool .
9. About 30 minutes before serving, whip the cream with confectioner's sugar until thick. Gently spread the whipped cream over the last layer of sabayon, distributing it evenly. Sprinkle the top with candied almonds and and sifted cocoa. Cut into squares to serve.

• Servings : 8
• Recipe Type : All Recipes, Sweets