We will be CLOSED Tuesday 10/12/21, sorry for any inconvenience. FREE SHIPPING on orders $100 or more.

CALL: (678) 795-2002

Yields8 Servings
 6 Egg Yolk (s)
 1 lb Mascarpone, room temperature
 1 ¾ cups Espresso, cooled
 3 tbsp VSOP Dark Chocolate Aged Dark Balsamic Vinegar
 2 tbsp Dark Rum, Brandy, Cognac, Marsala Wine, Madeira, or Port
  cup Bittersweet Chocolate, shavings
 24 Ladyfingers
1

Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes.

2

Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic and the liquor of your choice.

3

Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers to soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.

Ingredients

 6 Egg Yolk (s)
 1 lb Mascarpone, room temperature
 1 ¾ cups Espresso, cooled
 3 tbsp VSOP Dark Chocolate Aged Dark Balsamic Vinegar
 2 tbsp Dark Rum, Brandy, Cognac, Marsala Wine, Madeira, or Port
  cup Bittersweet Chocolate, shavings
 24 Ladyfingers

Directions

1

Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes.

2

Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic and the liquor of your choice.

3

Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers to soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.

Dark Chocolate Tiramisu