Chocolate Tiramisu Recipe
This Chocolate Tiramisu Recipe is a rich, no-bake dessert blending coffee-soaked ladyfingers with creamy mascarpone and luscious chocolate layers.
Servings: 6 servings
Ingredients
- 1 cup strong coffee or espresso cooled
- ½ cup Kahlua coffee liqueur alternative: use coffee syrup or omit for a non-alcoholic version
- ½ cup granulated sugar
- 3 large egg yolks
- 1 cup mascarpone cheese softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 24 ladyfinger biscuits savoiardi
- ½ cup unsweetened cocoa powder for dusting
- 3 ounces dark chocolate melted
Instructions
- Start by brewing 1 cup of strong coffee or espresso and allow it to cool completely. Once cooled, mix in ½ cup Kahlua and ½ cup sugar until the sugar dissolves. Set this coffee mixture aside—this is what you’ll use to dip your ladyfingers.
- In a medium bowl, whisk together 3 large egg yolks and sugar until the mixture turns pale and slightly thickened, about 3-5 minutes by hand or 2-3 minutes with an electric mixer.
- Fold the softened 1 cup mascarpone cheese and 1 teaspoon vanilla extract into the egg yolk mixture until smooth and well combined.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture, combining carefully to maintain a light, airy texture.
- Quickly dip each ladyfinger into the coffee mixture—just a second or two per side so they don’t get soggy—and lay them in a single layer in your dish. Spread half of the mascarpone cream over the ladyfingers. Drizzle half of the melted dark chocolate over the cream, swirling gently with a spatula.
- Repeat the process: dip ladyfingers in coffee mixture and layer on top of the cream. Finish with the remaining mascarpone cream and drizzle the rest of the melted chocolate on top.
- Using a fine mesh sieve, dust the top generously with unsweetened cocoa powder. Cover the tiramisu and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- 9x9-inch baking dish or trifle bowl
- Fine Mesh Sieve
- Spatula
- Measuring Cups and Spoons
Notes
- Dip ladyfingers quickly to avoid sogginess, about one to two seconds per side.
- Make the tiramisu a day ahead to allow flavors to meld beautifully.
- For a non-alcoholic version, omit Kahlua or substitute with coffee syrup.
- Try variations like adding peppermint extract, orange zest, or fresh raspberries for unique flavors.
- Store in the refrigerator for up to 3 days; avoid freezing to maintain texture.