Chocolate Tiramisu is a luxurious twist on the classic Italian dessert, layered with chocolate ganache, mascarpone cream, and coffee or chocolate-soaked ladyfingers. This no-bake dessert is rich, creamy, and perfect for any special occasion.
Why You’ll Love This Recipe
- Combines the elegance of tiramisu with the indulgence of chocolate
- No baking required—just layer and chill
- Easy to make ahead for parties or gatherings
- Versatile: adjust coffee strength, sweetness, or add liqueur
- Creamy, dreamy texture with layers of flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ladyfingers (Savoiardi biscuits)
- Strong brewed coffee or espresso, cooled
- Dark or semi-sweet chocolate
- Heavy cream
- Mascarpone cheese
- Sugar
- Vanilla extract
- Unsweetened cocoa powder
- Optional: coffee liqueur (like Kahlua), egg yolks (for classic cream), chocolate shavings
Directions
- Brew coffee and let it cool. Optionally, stir in coffee liqueur.
- Make chocolate ganache by heating cream and pouring it over chopped chocolate. Stir until smooth.
- Whip mascarpone with sugar and vanilla until creamy. Optionally, fold in whipped cream or egg yolk custard.
- Quickly dip ladyfingers into coffee. Don’t soak—just a fast dip.
- In a dish, layer:
- Coffee-dipped ladyfingers
- Mascarpone cream
- Chocolate ganache (spread or drizzle)
- Repeat layers once more
- Finish with a layer of cream and dust with cocoa powder. Add chocolate shavings if desired.
- Cover and chill at least 4 hours (preferably overnight) before serving.
Servings and timing
- Servings: 8–10
- Prep time: 30 minutes
- Chill time: 4+ hours
- Total time: ~4.5 hours
Variations
- Replace coffee with hot chocolate for a kid-friendly version
- Add fruit like raspberries or cherries between layers
- Use whipped cream instead of eggs for a no-egg version
- Add chocolate pastry cream for extra richness
- Layer in individual glasses for personal servings
Storage/reheating
- Store covered in the refrigerator for up to 2 days
- Not suitable for freezing (texture changes)
- Best served chilled straight from the fridge
- Make ahead the day before for best flavor and structure
FAQs
1. Can I skip the coffee?
Yes, use hot chocolate or milk for a coffee-free version.
2. Is it okay to use raw eggs in the cream?
Use pasteurized eggs or opt for an eggless mascarpone cream for safety.
3. Can I make it alcohol-free?
Absolutely—just omit the liqueur or replace it with extra coffee.
4. How long does it need to chill?
At least 4 hours; overnight is ideal.
5. Can I use store-bought whipped topping?
Yes, though homemade whipped cream is richer and tastier.
6. What chocolate works best?
Use good-quality semi-sweet or dark chocolate for ganache and garnish.
7. Can I make this gluten-free?
Yes, use gluten-free ladyfingers or sponge cake.
8. Why is my tiramisu runny?
Too much soaking or under-whipped cream can cause runniness—be gentle with dipping and firm up the cream.
9. Can I make this in advance?
Yes, it tastes even better the next day.
10. Can I serve it frozen?
No, freezing affects the texture. Keep it chilled, not frozen.
Conclusion
Chocolate Tiramisu is a creamy, decadent dessert with layers of mascarpone, chocolate, and soaked ladyfingers that melt in your mouth. It’s simple to make, stunning to serve, and always a hit. Perfect for celebrations or a sweet weekend treat.
Print
Chocolate Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No Bake/No Cook
- Cuisine: Italian
Description
This chocolate twist on the classic Italian dessert brings layers of creamy mascarpone, espresso-soaked ladyfingers, and rich chocolate together for a decadent no-bake treat. Perfect for dinner parties or special occasions!
Ingredients
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For the filling:
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1 cup heavy cream, cold
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8 oz mascarpone cheese, room temperature
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1/2 cup granulated sugar
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1 tsp vanilla extract
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1/4 cup unsweetened cocoa powder
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For the layers:
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1 1/2 cups strong brewed espresso or coffee, cooled
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2 tbsp coffee liqueur (optional)
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24 ladyfinger cookies (savoiardi)
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4 oz dark chocolate, chopped or shaved
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For topping:
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2 tbsp unsweetened cocoa powder, for dusting
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Extra dark chocolate shavings (optional)
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Instructions
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Make the chocolate mascarpone filling:
In a large bowl, whip the cold heavy cream until stiff peaks form. In another bowl, beat together the mascarpone cheese, sugar, vanilla extract, and cocoa powder until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined. Set aside. -
Prepare the coffee soak:
In a shallow dish, combine the cooled espresso with the coffee liqueur (if using). -
Assemble the tiramisu:
Quickly dip each ladyfinger into the coffee mixture (don’t soak too long), and place them in a single layer in an 8×8-inch dish or similar-sized serving dish. -
Layer the dessert:
Spread half of the chocolate mascarpone filling over the soaked ladyfingers. Sprinkle with half of the chopped chocolate. Repeat with another layer of dipped ladyfingers and the remaining filling. Smooth the top. -
Chill:
Cover and refrigerate for at least 6 hours, preferably overnight. -
Serve:
Just before serving, dust the top with cocoa powder and add extra chocolate shavings if desired.
Notes
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For a kid-friendly version, skip the coffee liqueur.
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This dessert is best made a day ahead to let the flavors develop.
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You can substitute dark chocolate with semi-sweet chocolate if you prefer a milder flavor.