Ingredients
praline and chocolate curls
- 2/3 cup sugar
- 1/4 cup water
- 1 1/2 teaspoons instant espresso powder
- 1 cup hazelnuts, toasted, husked
- 1 6- to 8-ounce block high-quality white chocolate (1 to 1 1/2 inches thick; for chocolate curls)
mousse
- 12 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 5 tablespoons water
- 2 cups chilled heavy whipping cream
- 2 1/2 teaspoons instant espresso powder
soaking syrup and ganache
- 2/3 cup Kahlúa or other coffee-flavored liqueur
- 4 teaspoons instant espresso powder
- 7 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 tablespoons dark corn syrup
- 3/4 cup heavy whipping cream
cake
- Nonstick vegetable oil spray
- 4 large eggs, room temperature
- 2/3 cup sugar
- 3 1/2 teaspoons instant espresso powder, divided
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup sifted cake flour (sifted, then measured)
- 2 tablespoons (1/4 stick) unsalted butter, melted, cooled
- 6 tablespoons powdered sugar, divided
Description
A Fancy Take On Tiramisù: Layers Of Tender, Espresso-infused Cake, Chocolate Ganache, And Espresso Mousse.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter