Monday, 15 June 2015

Chocolate Pot De Creme Tiramisu

sound interesting? ^^ well, I made my own version of chocolate tiramisu without mascarpone or cream cheese. Pot de creme actually is a loose French dessert custard which served in the porcelain cup.


Eating like so sounds boring, isn't ? So I layer them with ladyfinger and made them look like tiramisu. I redo thrice, because i can't get the perfect texture from the last two batches. First batch was too soggy. so I decided dip none of coffee liquid to the ladyfinger for my second batch. I assume the chocolate custard can moisten the cookies, in fact it doesn't.
(first batch: picture looks fine, but the biscuit  is over-saturated with coffee)
(third batch)
creamy and intense chocolaty custard pair with semi moisten ladyfinger, 
Oreo crumbs in between for crunchiness. 

Chocolate Pot de Creme recipe adapted from Laura in the Kitchen.

Ingredient: (modification marked in blue)
  • 90g semisweet chocolate (100g)
  • 1 egg
  • 2 tbspn granulated sugar (1tbspn)
  • 115g heavy cream (200ml whipping cream)
  • 60g whole milk
  • 1/4 tspn instant espresso powder
  • 1/8 tspn salt
  • 1/2 tspn vanilla extract

Process: (modification marked in blue)

  1. In a large bowl, add the egg and sugar and whisk it until it’s a lovely pale color. 
  2. In a small saucepan, add the cream, and milk and bring to a simmer.
  3. Add about ½ cup of the cream mixture to the egg mixture and whisk it in.
  4. Pour the egg mixture back in the same pot along with the instant espresso and salt.
  5. Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon. (mine takes about 3-4 minutes in low heat)
  6. Meanwhile, chop the chocolate in a large bowl and set aside.
  7. When the custard is ready, add the vanilla and stir it in. 
  8. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.
  9. Combine everything together so it’s all smooth. Pour the mixture into a bowl and cover the top with plastic wrap. 
  10. Pop them in the fridge to set for minimum of 3 hours but overnight is best. ( I let them cool in the room temperature about 3 hours, and then straight away proceed to layering process.)

How I Layer my Tiramisu?
  1. spread a thin layer of chocolate custard base.
  2. dip the ladyfinger into cooled coffee vertically (refer to picture above).
  3. place them side by side, sprinkle Oreo crumbs generously.
  4. spoon the filling over the biscuit, make sure they are completely covered.
  5. repeat step 2-4.
  6. cover the top with plastic wrap and refrigerate overnight.   

this post is linked to the event, Little Thumbs Up June 2015 with Theme: Cream , this event organized by Zoe from Bake for Happy Kids, Mui Mui from My Little Favourite DIY and hosted by Diana from Domestic Goddess Wannabe


  1. Hi Thea,

    I can see that you are having lots of fun experimenting in your kitchen. Like the chocolaty fusion of tiramisu!


  2. This is a nice idea for an alternative way to make tiramisu! Thank you for sharing!