| Level: | Intermediate |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup bittersweet chocolate chips
- 2 teaspoons instant espresso powder
- 1 pint (2 cups) heavy cream, chilled
- 8 ounces (about 1 cup) mascarpone, chilled
- 1/3 cup sugar
- 2 tablespoons sweet Marsala wine
- 1/4 teaspoon kosher salt
- 55 chocolate wafer cookies (about 1 1/2 nine-ounce boxes)
- Unsweetened cocoa powder, for dusting
Instructions
- Combine the chocolate chips and espresso powder in a medium bowl. Place the bowl over a snug-fitting saucepan with 2 inches of simmering water. Cook, stirring often with a rubber spatula, until the chocolate is just melted. Remove from the heat and let cool slightly.
- In a large bowl, combine the cream, mascarpone, sugar, Marsala and salt. Using a hand-held mixer, beat on high speed until medium-soft peaks form, about 8 minutes. Remove one-third of the whipped cream to the bowl with the cooled chocolate and quickly fold it in with a rubber spatula until fully combined.
- Line the bottom of a 9-inch springform pan with 11 wafer cookies. Spoon one-third of the white cream over the cookies and spread evenly with an offset spatula. Arrange another layer of cookies, followed by half of the chocolate cream. Repeat the layers. Finish the cake with a final layer of cookies, followed by the remaining white cream — there will be five layers of cookies, three of white cream and two of chocolate cream. Cover the cake and refrigerate for at least 6 hours or overnight. Serve with a dusting of cocoa powder.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 478 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 5 g |
| Cholesterol | 91 mg |
| Sodium | 324 mg |
Reviews
I made this and was delicious but what brand of chocolate cookies is she using?? I substituted and also had trouble finding Marsala wine so used port.
I used separated gluten free Oreos. The cookies worked great and I will make this again!
Amazing recipe! Worth searching out the chocolate wafers which are never in the cookie aisle! One wish – how to keep the meled chocolate mixture from deflating the whipped filling. There wasn’t enough to make equal layers. And, maybe something boozey in that layer, too. Kahlua?
It was easy to make, not too sweet and it was a hit for Thanksgiving dessert. The hardest thing about making it was finding the chocolate wafers.
So good and easy to make.
I made this for my three kids on Thanksgiving. Every year I through a wild card and this was it! My kids all want me to include this recipe in my next handwritten cookbook for them. I don’t think I can change it enough to make it my own. It’s perfection and G wins!!!
I made this during holidays last year. The chocolate portion of this tasted like chocolate mousse. Coffee powder gave depth of flavor. It’s easy to make and a fun dessert.
Really delicious! I didn’t have a springform pan so I just put it together on a plate. The recipe is very forgiving. I only had one and a half cups of cream and I used a shot of espresso instead of powder and it still set up perfectly. Don’t skip the Marsala! It makes a difference in the flavor.
My family loves this dessert. It is an easy delicious treat for tiramisu fans. I make it the day before a family gathering which takes away some stress. It always gets rave reviews.
Made this for Christmas Night, very elegant, very impressive and very very tasty. Could’ve added a little more marsala wine but it was wonderful!