Coffee-Choc Tiramisu Delight

Black-Bottomed Tiramisu Pie Recipe

🕒 Total Time: Approximately 6 hours (includes refrigeration)

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🥧 Recipe Yield: 1 9-inch pie, serving 8

Ingredients:

Instructions:

1. In a large mixing bowl, combine chocolate cookie crumbs, 1/3 cup sugar, and 2 tablespoons instant coffee granules. Drizzle melted butter over the mixture, stirring until well combined.

2. Press the cookie mixture evenly into the bottom and sides of a 9-inch pie plate. Bake in the center of a preheated 375°F oven for 8 minutes. Allow it to cool on a wire rack to room temperature.

3. In a heatproof bowl set over a saucepan of hot water, melt the semi-sweet chocolate, stirring occasionally. Once melted, gently spread the chocolate over the inside of the pie shell. Refrigerate for 10 minutes or until the chocolate is firm. (The crust can be prepared in advance and refrigerated for up to 2 days or frozen for a week. Bring to room temperature before proceeding.)

4. For the filling, beat egg yolks in a heatproof bowl until pale and starting to thicken. Place the bowl over a saucepan of simmering water. Gradually add granulated sugar in a thin steady stream, beating constantly until the mixture triples in volume and has the consistency of softly whipped cream (about 4 minutes). Remember to scrape down the bowl occasionally. Remove from heat.

5. In a small bowl, sprinkle gelatin over brandy and let it stand for 1 minute. Beat the gelatin mixture into the egg mixture for 30 seconds.

6. Place Mascarpone in a separate large bowl. Beat in the egg mixture on low speed until smooth.

7. In another bowl, whip the whipping cream until it forms soft peaks. Fold it into the Mascarpone mixture. Transfer half of the mixture into a separate bowl.

8. Stir together liqueur, cocoa, and 3/4 cup instant coffee granules until the granules are dissolved. Fold this mixture into one of the bowls with the Mascarpone filling.

9. Spread the coffee-flavored filling into the prepared crust, smoothing it with a rubber spatula. Refrigerate for 15 minutes or until softly set.

10. Gently spread the remaining Mascarpone filling over the coffee layer.

Topping:

11. Use a fine sieve to sprinkle cocoa powder over the pie. Optionally, decorate the edge of the pie with chocolate shavings.

12. Refrigerate the pie for a minimum of 6 hours or until fully set. (It can be covered and refrigerated for up to 2 days.)

Enjoy this indulgent Black-Bottomed Tiramisu Pie that beautifully combines the richness of chocolate with the classic flavors of Tiramisu! 🍰✨