Chocolate Tiramisu Casket

Name: Chocolate Tiramisu Casket
Yield: Makes 12
Cuisine: British
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 12 acetate sheets measuring 10 × 12cm (4 × 5 inches); Gold cocoa butter; 250 ml (9 fl oz/1 cup) double (heavy) cream (36% butter fat); ½ vanilla pod (bean), split lengthways; 400 g (14 oz) mascarpone; 250 ml (9 fl oz/1 cup) double (heavy) cream (36% butter fat); 95 g (3½ oz/⅔ cup) plain (all-purpose) flour, sifted; 20 g (¾ oz) cocoa butter, finely chopped; 60 g (2 oz) egg yolks (about 3 eggs), beaten; 60 g (2 oz) egg yolks (about 3 eggs), beaten; 90 g (3 oz) egg whites (about 3 eggs); 95 g (3½ oz/scant ½ cup) caster (superfine) sugar; 140 g (5 oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 90 g (3 oz) egg whites (about 3 eggs); 100 g (3½ oz/scant ½ cup) caster (superfine) sugar; ½ vanilla pod (bean), split lengthways; 60 g (2 oz) egg yolks (about 3 eggs); 60 g (2 oz) egg yolks (about 3 eggs); 25 g (scant 1 oz) caster (superfine) sugar; 60 ml (2 fl oz/¼ cup) dark rum; 2 g (¼ tsp) edible gold powder; 150 ml (5 fl oz/⅔ cup) strong espresso coffee; 140 g (5 oz) fine dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 20 g (¾ oz) caster (superfine) sugar; 250 ml (9 fl oz/1 cup) milk; 4 g (¾ tsp) leaf gelatine; Chopped cocoa nibs and 12 Chocolate Copeaux, to finish; Chopped cocoa nibs and 12 Chocolate Copeaux, to finish; Cocoa powder, to dust

Preparation info

Makes
12

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

We prepare our tiramisu in a chocolate casket to create a statuesque and impressive dish. It is a version of one of the desserts that I made with Suzue when we represented Scotland at the Culinary Olympics in 2004. We are still very proud to have been awarded Gold for our creations for Scotland.

Ingredients

Cocoa powder, to dust
Chopped cocoa nibs and 12 Chocolate Copeaux, to finish

Europe
United Kingdom
Dessert
Scotland

Method

First, make the chocolate jelly:

Line a small shallow baking tray (sheet) with clingfilm (plastic wrap). Soak the gelatine in enough cold water to just cover it for a few minutes until soft squeeze off the excess water. Put the milk and sugar in a saucepan and bring to the boil. Add the gelatine and stir to dissolve.
Pour o