Italian Chocolate Pastry Cream Tiramisu, a rich and deliciously indulgent dessert. The perfect way to end a delicious dinner. Creamy and Chocolatey.
I posted this Chocolate Pastry Cream just over a month ago. I had friends come over dinner and as we all know you can’t have dinner without dessert. I wanted something fast and easy.
I had actually thought of filling some homemade beignet for dessert but decided I didn’t really have the time. So off I ran to my favourite corner store.
I picked up some lady fingers and some fresh cream and I knew I was going to make a Chocolate Pastry Cream Tiramisu. I thought of making it in a pan but then to make it even easier I decided to serve it in separate glasses.
Parfaits are not very popular here in Italy so I knew my friends would love it. And love it they did. With the Chocolate Pastry Cream giving the Tiramisu a very delicate taste.
To start I made the Italian Chocolate Pastry Cream a couple of hours a head of time and let it sit in the fridge for a couple of hours.
I placed a good heaping spoonful at the bottom of the glass, topped with a broken Lady Finger cookie and on the cookie I drizzled a little strong coffee. If you don’t like coffee or will be serving this dessert to kids just substitute with a little chocolate milk.
I topped the cookie with a dollop of whipped cream, some chocolate sprinkles, another broken cookie, coffee, a spoonful of chocolate pastry cream, and to finish some whipped cream and chocolate shavings.
Italian Chocolate Pastry Cream Tiramisu
The kind of dessert we need this holiday season, fast, easy and really delicious. Whichever way you decide to serve this Italian Chocolate Pastry Cream Tiramisu as a classic Tiramisu in a pan or as a Parfait.
I hope you enjoy it!
Italian Chocolate Pastry Cream Tiramisu
Ingredients
ITALIAN PASTRY CREAM (see instructions for link)
- 1/2 cup Mascarpone 125 grams
FOR THE CLASSIC CHOCOLATE TIRAMISU
- 16 -24 lady fingers (more or less)
- 1/4-1/2 cup coffee or chocolate milk
- chocolate shavings for decorating
FOR CHOCOLATE TIRAMISU PARFAIT
- 10 lady fingers (more or less)
- 1/4 cup coffee or chocolate milk
- 2-3 cups cream whipped
- chocolate shavings for decorating
Instructions
FOR CLASSIC CHOCOLATE TIRAMISU
- Make Italian Chocolate Pastry Cream early in the morning and let sit in the fridge for at least 2 hours. Remove from fridge and gently fold in a little Mascarpone at a time to the Pastry Cream, if too thick add a small amount of fresh cream. In an 8x6 inch baking dish (21x16 centimeter) place lady fingers in a single row, drizzle with coffee or chocolate milk (as much as desired, but don't add too much or it will be too soggy). Top with pastry cream (1/3 - 1/2 depending if you want 2 or 3 layers) continue with another layer or 2. Refrigerate at least 4 hours or even better over night. Top with chocolate shavings before serving.
FOR CHOCOLATE TIRAMISU PARFAIT
- Make Italian Chocolate Pastry Cream in the morning or early afternoon, and let sit in the fridge for at least 2 hours. Remove from fridge and gently fold in a little Mascarpone at a time to the Pastry Cream, if too thick add a small amount of fresh cream. Use 5 medium sized glasses, on the bottom start with pastry cream, then a lady finger cookie (broken in half),drizzle with coffee or chocolate milk,add a little whipped cream, a lady finger cookie (halved), drizzle of coffee or chocolate milk, chocolate pastry cream, some whipped cream. Refrigerate for at least 2 hours. Sprinkle with chocolate shavings before serving. Enjoy!
