chocolate tiramisu pie

  • 250g store-bought plain chocolate biscuits
  • 100g unsalted butter, chopped and melted
  • 600g dark chocolate, chopped
  • ½ cup (125ml) strong espresso coffee
  • 1¼ cups (310ml) single (pouring) cream
  • dutch cocoa, for dusting

whipped mascarpone

  • 1½ cups (375ml) single (pouring) cream
  • ¾ cup (180g) mascarpone
  1. Place the biscuits and butter in a food processor and process until finely crushed. Press into the base and sides of a 25cm (1.5-litre-capacity) oval dish. Refrigerate for 10 minutes or until firm. 
  2. Clean the food processor, add the chocolate and pulse until finely chopped. 
  3. Place the coffee and cream in a small saucepan over high heat and bring to just below the boil. Remove from the heat, add the chocolate and stand for 5 minutes. Stir until melted and smooth. Pour into the dish and refrigerate for 3–4 hours or until set. 
  4. To make the whipped mascarpone, place the cream and mascarpone in a large bowl and whisk until soft peaks form. Place the mascarpone mixture in a piping bag fitted with a 1.5cm round nozzle. Pipe the mascarpone mixture on top of the chocolate ganache filling and dust with the cocoa to serve. Serves 10–12.
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