Grab a fork and settle in, because we are CELEBRATING all sorts of things with a little chocolate tiramisu today.
First off, it’s my FIVE YEAR BLOG ANNIVERSARY. Yep, five years. It blows my mind in every possible way that this site has existed for that long. Together, we’ve made ____ recipes, welcomed two new babies, built a house, had a couple website refreshers, and shared wayyyy too much personal information. If you’ve stuck around with me since the beginning (Hi, Mom), thank you. Your support and emails and kindness have meant the world to me. To have a job that feels more like a hobby is such a blessing, and I couldn’t be more grateful. Although a lot has changed since day one of this site, my love of food and writing remains the same, and I’m thrilled to keep on keeping on here. Which brings me to celebratory item number two:
I WROTE A BOOK. A real life book (!!!!) It’s been a long road, so I wanted to share a little about the process.
I started this blog in 2016 in hopes of becoming a cookbook author. At the time, I was following other bloggers who had been around a while and were finally landing cookbook deals of their own. I wanted in! So after lots of nervous back-and-forth with my husband, friends, and mother (Hi again, Mom!), I decided to dive in and start this site with the end-goal of writing a book.
Less than two years later, I had established a relationship with a publishing company and was writing a cookbook proposal with one of their senior editors. This was it! My dreams were coming true! We worked hard for months, but the day before my proposal was to be approved for contract, the publishing company was bought out by a giant media company. Immediately, all projects not under contract were suspended, and after another 6 months of back and forth, they were completely dissolved. I was crushed. It had been over a year of time and work and vulnerability with that company, and I was so disappointed to start over.
My editor for the project was incredibly kind, and at her last day on the job, she connected me with a book agent out of New York. After some conversation and brainstorming, we began working together to iron out the existing proposal. We got a few nibbles from a couple of publishing companies, but ultimately, the project fell flat. By now, it’s January of 2020. It had been two years of proposal writing with no signs of success on the horizon, and here we were, back at square one.
Thank goodness we didn’t give up.
Over the next couple of months, I wrote a new cookbook proposal from scratch, and the day after I submitted it to my agent, I began writing a second proposal. This one was different: a 365-day devotional for women. The Word document on my computer basically filled itself with 56 pages of stories and scripture and thoughts and questions, and less than a month later, it was ready to submit to my agent. We decided to move forward with the devotional, and within no time, I was negotiating offers from multiple publishers. Ultimately, my little project found a home at HarperOne, an imprint of Harper Collins, and in July, I dove head first into writing my very first book. Over the next few weeks, I’ll be sharing more about the project, but for now, I’ll end with this:
Don’t give up.
Take a chance on your ambitions.
Ignore the pessimists and self-doubt that tell you you’ll never reach the desires in your heart, and if there’s something in there worth going after, do it. When I take inventory of the most beautiful and life-giving things in my story, I’m reminded that absolutely none of it happened overnight, and so much of the deferred hope, perseverance, and effort that I experienced allows me to treasure those gifts for what they are. A closed door or setback in your story doesn’t mean the end of your story, and I really believe that when we push through the barriers and unbelief, we often find breakthrough and joy on the other side.
I’ve never actually had chocolate tiramisu until I prepared this particular recipe. Truly, I’m wondering why it’s not made more frequently. I mean, we all love classic tiramisu, right? This is no different, just a little extra chocolate. Here, a chocolate ganache, mascarpone, and whipped cream come together to make an espresso-scented treat that is altogether rich and creamy and comforting. The tall slices make for an elegant dessert that requires very little time and effort. If you’re looking for a simple yet impressive make-ahead dessert, I hope you’ll take a chance on this chocolate tiramisu. Truly, it’s delightful.
There’s another delicious recipe and more on the book coming next week. In the meantime, if you get an opportunity to make this chocolate tiramisu, tell me about it! Happy Saturday to you and HAPPY BAKING!
If you like this chocolate tiramisu, you should try:Print
This chocolate tiramisu is a small-batch recipe made in a loaf pan and flavored with the addition of chocolate ganache.
- Prep Time: 15
- Total Time: 360
- Yield: 6 Servings
- Category: Dessert
- ½ cup (85 gm) semisweet chocolate, chips or chopped
- ¾ cup plus 2 tablespoons heavy whipping cream, divided
- 1 cup (240 gm) warm espresso or strong-brewed coffee
- 2 tablespoons Kahlua or rum/coffee liquor
- 2 large egg yolks
- ¼ cup (50 gm) granulated sugar
- 8 ounces mascarpone cheese
- ½ teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 18–20 ladyfinger cookies (hard or soft is fine)
- Prepare an 8”x4” loaf pan by lining it both ways with plastic wrap, extending the plastic beyond the sides. Set aside.
- In a small saucepan over low heat, gently heat the chocolate chips and 2 tablespoons of whipping cream, stirring constantly, until melted and smooth. Do not overheat. Once chips are completely melted, remove from heat to a bowl and set in the fridge while you prepare the rest of the elements.
- Combine the espresso and kahlua in a small bowl. Set aside.
- In a medium bowl, beat the egg yolks and sugar together until thickened and pale, about 2-3 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Stir in the slightly cooled chocolate and cream mixture. Set aside.
- In a separate bowl, beat the remaining heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
- When you’re ready to assemble the tiramisu, dust the bottom of your prepared pan with a thin layer of cocoa powder. Working quickly and carefully, dip both sides of your lady fingers into the coffee/kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread 1/3 of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process twice with another layer of ladyfingers, cream, and cocoa powder for a total of three layers. Allow to set up in the fridge for 6 hours for cool removal from the pan. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge. When ready to serve, invert the pan onto a serving platter and peel back the plastic wrap. Dust with additional cocoa powder or grated chocolate if desired and serve slices.