Tiramisu Bars

Nutrition values are AI-estimated based on ingredients.

• 200g good quality dark chocolate
• 60g mascarpone cheese
• 60g whipping cream
• 1 tbsp icing sugar
• Splash of vanilla extract
• 6 lady finger biscuits
• 2 shots of espresso

1. 1Melt dark chocolate and spread a thin, even layer into your mould, tapping to ensure even coating.
2. 2Refrigerate the chocolate-coated mould until set.
3. 3Prepare espresso and let it cool.
4. 4Whip cream to stiff peaks, then add mascarpone cheese, icing sugar, and vanilla extract, whipping until smooth and creamy.
5. 5Spoon and spread a thin, even layer of the mascarpone cream filling onto the hardened chocolate base.
6. 6Dip lady finger biscuits in the cooled espresso for one second each, then layer them side-by-side on top of the cream layer.
7. 7Spread another layer of mascarpone cream filling over the ladyfinger biscuits, smoothing it out to completely encase them.
8. 8Freeze the mould until the filling layers are set.
9. 9Pour and spread more melted dark chocolate over the frozen cream layer to create a smooth top, sealing all layers.
10. 10Freeze the chocolate bar until fully set and ready to eat.
11. 11Carefully demold the hardened chocolate bar.

These instructions are our analysis of the original video. Watch on YouTube →