This incredibly creamy chocolate tiramisu is made with layers of coffee-dipped ladyfingers and creamy chocolate mascarpone cream.
This chocolate tiramisu is seriously next-level and a total game-changer if you’re a fan of both coffee and chocolate!
It starts with soft, coffee-soaked ladyfingers that soak up all that rich espresso flavor, making every bite melt in your mouth.
Between those layers, you get the creamiest chocolate mascarpone filling that’s silky smooth and packed with deep, rich chocolate goodness and is made with melted chocolate.
On top, there’s a fluffy layer of chocolate whipped cream that’s light and airy, adding a perfect contrast to the creamy base.
Then, a generous dusting of cocoa powder ties it all together, giving just the right amount of bitterness to balance the sweetness of the chocolate.
For more tiramisu variation recipes, check out my Oreo tiramisu, Bailey's tiramisu, lemon tiramisu, strawberry tiramisu, tiramisu cheesecake, and tiramisu cake.
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Why this recipe works
- Insanely creamy– the layers of chocolate mascarpone cream and coffee soaked ladyfingers make this tiramisu irresistibly smooth and each bite melts in your mouth.
- Chocolate flavor– this tiramisu has a rich chocolate flavor from the chocolate mascarpone cream that is made with melted chocolate to the chocolate whipped cream topping, to the cocoa powder layer on top.
- Cocoa powder layer– dusting cocoa powder on top adds a slight bitterness, contrasting the cream's sweetness. It enhances flavor and gives tiramisu an elegant finish.
- Chocolate whipped cream layer– this light, fluffy layer brings a burst of extra chocolatey goodness to every bite. It's the perfect texture to balance out the richness of the mascarpone while adding another level of creaminess.
- Perfect for every occasion – this tiramisu is perfect for any occasion from holidays to birthdays to parties, or just to indulge!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Granulated sugar- you will need 1 cup of granulated sugar for this recipe.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Egg yolks- you will need 5 egg yolks for this recipe. Carefully separate room temperature eggs and reserve the egg whites for egg whites omelet or any recipe that uses egg whites.
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Ladyfingers- we used store-bought ladyfingers, but homemade ladyfingers will work amazing for this recipe!
Espresso coffee- I make espresso coffee with our coffee machine, but you can use instant coffee and hot water and make a strong coffee as well.
Kahlua- if you don't want to use alcohol, use additional espresso for dipping the ladyfingers.
Dutch-process cocoa powder– I like to use Dutch-process cocoa powder for this because I like a deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Instructions
Prepare the Coffee Mixture. In a shallow dish, combine the cooled coffee and coffee liqueur (if using). Stir to mix and set aside.
In a heatproof bowl, over a double boiler (a bowl set over simmering water) whisk the egg yolks, vanilla extract, and granulated sugar together until the mixture becomes pale and slightly thickened for about 3-4 minutes.
Be careful not to overheat the egg mixture, as we’re just looking to gently warm it. You will know it is ready when you can’t feel sugar granules while rubbing a small amount between your fingers.
When its ready, set it aside to cool completely.
In a large mixing bowl, add the room temperature mascarpone cream and heavy cream, and mix with an electric hand mixer it until stiff peaks form.
On low speed, gradually add the egg yolk mixture mixing constantly until smooth, creamy, and homogeneous.
Add the cooled, melted dark chocolate to the mixture gradually, mixing constantly. Use a rubber spatula to scrape down the sides of the bowl to ensure everything is well incorporated.
Dip the ladyfingers quickly in the coffee mixture (1-2 seconds) and lay them in an even layer in the 13 by 9-inch baking dish.
Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
Add another layer of the dipped ladyfingers. Top the ladyfingers with a thin layer of the mascarpone cream. Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.
Make the chocolate whipped cream
In a cold large mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the powdered sugar, and vanilla.
Whip with an electric hand mixer or in a stand mixer for about 2-3 minutes or until stiff peaks form. Once stiff peaks start to form, your whipped cream is ready!
Transfer the chocolate whipped cream into a piping bag with a round tip and make dollops of the cream all over the tiramisu. Generously top the tiramisu with plenty of cocoa powder and serve!
Expert Tips
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Avoid overmixing the mixture. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix until it reaches soft peaks, then gently fold it into the other ingredients.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in coffee and maintain their structure in the tiramisu.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu. This ensures a fresh, attractive appearance and adds a burst of chocolate flavor.
- Soak ladyfingers briefly. Dip each ladyfinger in the coffee mixture for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
Faq's
To prevent your dessert from becoming soggy, make sure that you dip your ladyfinger for 1-2 seconds and do not soak it for a few seconds.
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
Tiramisu, does indeed firm up as it sets. This process occurs when the layers of mascarpone cheese mixture and coffee-soaked ladyfingers (in this case, Oreos) are refrigerated for several hours or overnight.
The chilling allows the ingredients to meld together, resulting in a firmer texture that holds its shape when sliced.
Storing
Store the tiramisu in the fridge covered tightly with plastic wrap for up to 4 days.
Freezing
To freeze tiramisu, start by making sure you allow it to chill completely in the fridge. Put it in a container that won't let air in. You can use plastic wrap or foil to cover it tightly. This keeps ice from forming on top.
Then, put the container in the freezer. It's best to eat the tiramisu within a month. When you want to eat it, take it out of the freezer and let it sit in the fridge for a few hours.
This helps it thaw slowly and keeps it tasting good. Once it's soft enough, you can enjoy your frozen tiramisu!
Make it ahead of time
To make this tiramisu ahead: follow the recipe, omitting the final cocoa powder layer, then cover tightly and refrigerate for up to 24 hours.
Before serving, add fresh cocoa powder. This method allows flavors to meld, softens ladyfingers, and ensures a chilled dessert. It saves time and reduces stress when hosting, letting you focus on other preparations.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the ladyfingers with gluten-free ladyfingers.
Cream cheese- if you can't find mascarpone cheese, you can use cream cheese instead.
Variations
Alcohol and caffeine-free- you can make this kid-friendly by using decaf coffee and skipping the liquor in the mixture for the ladyfingers.
Serving Tips
Classic cocoa powder topping- dust your tiramisu with a generous layer of cocoa powder. This traditional topping adds a touch of elegance and balances the sweetness with its slight bitterness.
Chocolate shavings- use a vegetable peeler to create delicate chocolate shavings from a dark or milk chocolate bar. Scatter these shavings over the tiramisu.
Equipment
- Mixing bowl (set of 3)
- Electric hand mixer
- 9x13 baking pan
- Pastry bag
- Round piping tip
- Offset spatula
- Rubber spatula
More Italian desserts
Italian Wedding Cookies- Italian wedding cookies are shortbread-like cookies that are tossed in powder sugar and made with only a few simple ingredients!
Italian Lemon Cake- This moist and tender Italian lemon cake comes together in one bowl and is made with olive oil, and sour cream which creates a soft crumb.
Torta Caprese- This Torta Caprese is a famous Italian chocolate torte made with ground almonds, dark chocolate, cocoa powder, and whipped egg whites.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Creamy Chocolate Tiramisu
Ingredients
For the mascarpone cream
- 1 cup Granulated sugar
- 5 Egg yolks
- 1 teaspoon Vanilla extract
- 14 oz Mascarpone cheese room temperature
- 1 cup Heavy cream cold
- 5.3 oz Dark chocolate
- 25 Ladyfingers
- 1 ½ cups Espresso
- 2 tablespoon Kahlua
- 2 tablespoon Cocoa powder
Chocolate whipped cream
- 1 ½ cups Heavy whipping cream cold
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ cup Cocoa powder
Instructions
- Prepare the Coffee Mixture. In a shallow dish, combine the cooled coffee and coffee liqueur (if using). Stir to mix and set aside.
- In a heatproof bowl, over a double boiler (a bowl set over simmering water) whisk the egg yolks, vanilla extract, and granulated sugar together until the mixture becomes pale and slightly thickened for about 3-4 minutes.
- Be careful not to overheat the egg mixture, as we’re just looking to gently warm it. You will know it is ready when you can’t feel sugar granules while rubbing a small amount between your fingers.
- When its ready, set it aside to cool completely.
- In a large mixing bowl, add the room temperature mascarpone cream and heavy cream, and mix with an electric hand mixer it until stiff peaks form.
- On low speed, gradually add the egg yolk mixture mixing constantly until smooth, creamy, and homogeneous.
- Add the cooled, melted dark chocolate to the mixture gradually, mixing constantly. Use a rubber spatula to scrape down the sides of the bowl to ensure everything is well incorporated.
- Dip the ladyfingers quickly in the coffee mixture (1-2 seconds) and lay them in an even layer in the 13 by 9-inch baking dish.
- Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
- Add another layer of the dipped ladyfingers. Top the ladyfingers with a thin layer of the mascarpone cream. Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.
Make the chocolate whipped cream
- In a cold large mixing bowl add the heavy whipping cream, sift the cocoa powder, and add the powdered sugar, and vanilla.
- Whip with an electric hand mixer or in a stand mixer for about 2-3 minutes or until stiff peaks form. Once stiff peaks start to form, your whipped cream is ready!
- Transfer the chocolate whipped cream into a piping bag with a round tip and make dollops of the cream all over the tiramisu. Generously top the tiramisu with plenty of cocoa powder and serve!
Notes
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Avoid overmixing the mixture. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix until it reaches soft peaks, then gently fold it into the other ingredients.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in coffee and maintain their structure in the tiramisu.
- Dust with cocoa powder just before serving. To prevent the cocoa powder from absorbing moisture and becoming soggy, add this final touch right before presenting your tiramisu. This ensures a fresh, attractive appearance and adds a burst of chocolate flavor.
- Soak ladyfingers briefly. Dip each ladyfinger in the coffee mixture for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
Ellie says
Holy!! This is soooo good, I made this twice and it disappeared so fast. 5 stars