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.