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Print this Recipe    Tiramisu

Black-Bottomed Tiramisu Pie
Makes 1 9-inch pie (8 servings)

1 1/3 cups chocolate wafer crumbs (30 cookies or 4 oz)
2 Tbsp sugar
1 tsp instant coffee granules
1/3 cup butter, melted
2 oz semi-sweet chocolate, coarsely chopped

4 egg yolks
1/4 cup granulated sugar
3/4 tsp unflavoured gelatin
3 Tbsp brandy, warmed
12 oz Mascarpone cheese, softened (1-1/2 cups)
3/4 cup whipping cream
1 Tbsp coffee-flavoured liqueur
2 tsp unsweetened cocoa powder
1 tsp instant coffee granules

2 tsp unsweetened cocoa powder
Shaved chocolate (optional)

In a bowl, stir together cookie crumbs, sugar and coffee granules.
Drizzle with butter, stirring until well combined. Press evenly
into bottom and side of a 9-inch pie plate. Bake in the centre of
a 375 degree F oven for 8 minutes. Let cool on a wire rack to room
temperature.

In a heatproof bowl over a saucepan of hot (but not boiling) water,
melt chocolate, stirring occasionally. With a spatula or the back
of a spoon, gently spread over inside of pie shell. Refrigerate
for 10 minutes or until chocolate is stiff.

In a heatproof bowl, beat egg yolks until pale and starting to
thicken. Place over a saucepan of simmering water. Add sugar in a
thin steady stream, beating constantly until tripled in volume and
has the consistency of softly whipped cream, about 4 minutes. Scrape
down bowl occasionally. Remove from heat. In a small bowl, sprinkle
gelatin over brandy; let stand for 1 minute. Beat into egg mixture
for 30 seconds.

Place Mascarpone in a separate large bowl. Beat in egg mixture on
low speed until smooth. In another bowl, whip cream; fold into
Mascarpone mixture. Transfer half into a separate bowl. Stir together
liqueur, cocoa and coffee granules until granules are dissolved.
Fold into one of the bowls. Scrape coffee mixture into prepared
crust, smoothing with rubber spatula. Refrigerate for 15 minutes
or until softly set. Gently spread remaining cheese mixture over
top.

With a fine sieve, sprinkle cocoa powder over pie. If desired,
decorate edge of pie with chocolate shavings. Refrigerate for 6
hours or until fully set.

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