This chocolate tiramisu features layers of espresso-soaked ladyfingers, a rich chocolate-mascarpone filling, and a generous chocolate whipped cream topping. It’s light, elegant, and an ideal dessert for dinner parties or a simple family meal.
Why You’ll Love This
This recipe uses store-bought ladyfingers so you can avoid heating the oven and make a quick, impressive dessert. It’s one of those make-ahead recipes that frees you up to enjoy your guests instead of spending time in the kitchen.
Tiramisu is versatile and effortless to assemble. The combination of coffee, chocolate, and creamy mascarpone feels indulgent while still being relatively light in texture.
How to Make Chocolate Tiramisu
Start by brewing strong espresso or very strong coffee. Espresso is recommended for the best flavor. Stir the unsweetened cocoa powder into the hot coffee and, if using, add the brandy. Set this coffee-cocoa mixture aside to cool.
Prepare a double boiler: place a heatproof bowl over a pot of simmering water. Combine the egg yolks and granulated sugar in the bowl and whisk constantly until the mixture becomes pale, thick, and has roughly doubled in volume—about 5 minutes. Remove the bowl from the heat and gently whisk in the mascarpone, melted semi-sweet chocolate, vanilla extract, and a pinch of kosher salt. Avoid over-whisking, as mascarpone can split.
In a separate bowl, whip 1/2 cup of cold heavy cream to stiff peaks. Fold the whipped cream into the mascarpone-chocolate mixture until just combined to keep the filling light and airy. Set the filling aside.
Working quickly, dip the ladyfingers one at a time into the cooled espresso-cocoa mixture and arrange them in a single layer in an 8×8 (or similar) baking dish. Don’t soak the ladyfingers—just a few seconds per side is enough to absorb flavor without becoming soggy.
Spoon half of the chocolate-mascarpone filling over the first layer of soaked ladyfingers and spread evenly. Repeat with a second layer of dipped ladyfingers and the remaining filling, smoothing the top.
To make the chocolate whipped topping, whip 1 cup of cold heavy cream with powdered sugar, unsweetened cocoa powder, and vanilla extract until stiff peaks form. Spread or pipe the whipped topping over the assembled tiramisu and finish with chocolate shavings or a light dusting of cocoa powder if desired.
Cover the tiramisu and refrigerate for at least 4 hours to set, but overnight is best for the flavors to meld and the texture to develop. Serve chilled.
This dessert is a chocolate lover’s dream—rich, creamy, and balanced by the espresso-infused ladyfingers.
More Layered Dessert Recipes
Easy Tiramisu Recipe (without ladyfingers)
Coconut Cream Lush
Limoncello Tiramisu
Chocolate Tiramisu Recipe
Ingredients
- 2 large egg yolks
- 1/4 cup granulated sugar
- 8 ounces mascarpone cheese
- 1/2 cup semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup heavy whipping cream, cold (for filling)
- 3/4 cup fresh brewed espresso (or extra-strong coffee)
- 1 1/2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons brandy (optional)
- 24 ladyfingers (Savoiardi)
Chocolate Whipped Topping
- 1 cup heavy whipping cream, cold
- 1 1/2 tablespoons powdered sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- Brew espresso, stir in the cocoa powder and brandy, and set aside to cool.
- Place egg yolks and sugar in a heatproof bowl over simmering water. Whisk until pale, thick, and doubled in volume (about 5 minutes). Remove from heat and whisk in mascarpone, melted chocolate, vanilla, and salt. Take care not to over-whisk.
- Whip 1/2 cup heavy cream to stiff peaks and fold gently into the chocolate-mascarpone mixture. Set aside.
- Dip ladyfingers briefly into the cooled espresso-cocoa mixture and line the bottom of an 8×8 (or similar) pan.
- Spread half the filling over the ladyfingers, add another layer of dipped ladyfingers, then spread the remaining filling on top.
- For the whipped topping: whip the heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form. Spread over the tiramisu and garnish with chocolate shavings if desired.
- Refrigerate at least 4 hours, preferably overnight, before serving.
Nutrition
Recipe adapted from BakingAMoment