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

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

Method

First, make the chocolate jelly:

1 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.

2 Pour one-third of the milk i