---
title: "Chocolate Tiramisu"
url: https://stacklist.com/card/c7e10e44-e208-4c25-a60d-48a9dd1f2717
source_url: "https://infinetaste.com/chocolate-tiramisu/#recipe"
stack: https://stacklist.com/stack/c200f894-36db-4fd1-b41b-ca537b99f1ee
summary: "Chocolate tiramisu is a classic Italian dessert made with layers of espresso or hot chocolate-soaked lady fingers, creamy mascarpone cream prepared the traditional way with eggs, chocolate ganache, and cocoa powder. This alcohol-free recipe offers coffee and non-coffee variations, emphasizing the silky texture achieved through the traditional Italian egg-based mascarpone cream method."
tags: "tiramisu, chocolate, recipe, mascarpone, italian-dessert, baking"
key_entities: "tiramisu (concept), mascarpone cream (concept), lady fingers (concept), chocolate ganache (concept), Italy (location), espresso (concept), FDA (organization)"
classification: "tutorial"
content_hash: "sha256:a7f15624a997a8283f73ac054cbe09056eb2bb14b1bfd9486f09b77bcc10d9ca"
acp_version: "0.2"
token_counts_approximate: 4917
visibility: public
agent_accessible: true
status: "final"
---

# Chocolate Tiramisu

↓ Jump to Recipe This chocolate tiramisu has layers of espresso or hot chocolate soaked lady fingers, light and creamy mascarpone cream, chocolate ganache, finished off with a dusting of cocoa powder. The mascarpone cream is made the traditional Italian way, for the silkiest, richest tiramisu! Our tiramisu is made with no alcohol and can be made with or without coffee. Jump to: Why this Recipe Works Using Eggs vs. Heavy Cream in Tiramisu Ingredient Notes How to Make this Recipe Frequently Asked Questions (FAQs) Expert Tips How to Store this Recipe Try These Other Recipes Next Chocolate Tiramisu Why this Recipe Works Tiramisu is a classic Italian dessert that means "pick me up." The lady fingers, which are a delicate Italian cookie, are soaked in espresso, the caffeine in espresso is enough to give anyone a little pick me up! The lady fingers are traditionally soaked in espresso with a punch of some sort of alcohol. Our version is alcohol-free and don't worry if you're not a coffee drinker, we've got a few substitutes for coffee in this recipe just for you! Our chocolate tiramisu mixes the traditional with the non-traditional for an incredibly rich, yet light dessert. This recipe has layers of espresso or chocolate soaked lady fingers, mascarpone cream, chocolate ganache, and a dusting of cocoa powder for one of the best tiramisus I've ever tasted! I personally love the flavor of coffee when paired with chocolate, but understand that for many people the flavor may be too strong or bitter. If you are not an espresso fan, something like Pero (a malted barley chicory drink) or hot chocolate can be used. We've included a very simple hot chocolate recipe in this post that makes for a delicious, extra chocolatey tiramisu. If you love Italian desserts, then try our Italian Almond Cake next! Using Eggs vs. Heavy Cream in Tiramisu The mascarpone cream in this chocolate tiramisu recipe is made the traditional Italian way, using eggs. Often times you'll see tiramisu recipes use heavy cream, after testing both methods, I can attest that the traditional method of using eggs yields a tiramisu that is incredibly silky, smooth, and the creamiest mouth-feel that you don't get if using heavy whipping cream. The eggs are separated, the yolk are whipped with the sugar until light and the egg whites are whipped until they have stiff peaks. The sugar, vanilla, mascarpone, and egg yolks are mixed together and then have the egg whites folded in, creating a mousse-like mascarpone cream. This technique to create the mascarpone cream results in cleaner slices and a much lighter texture than tiramisu made with whipped cream. Consuming Raw Eggs The way eggs are treated in the U.S. makes the risk of using uncooked eggs very low. Eggs here are washed, sanitized, and chilled to reduce any bacterial risk. I would also like to remind you that things like French meringue (like on lemon meringue pies) and  chocolate mousse, homemade mayonnaise, Caesar salad dressings, and hollandaise sauce are all made with raw eggs.  I'm sure you've also had your fair share of fried eggs with runny yolks, raw cookie dough, and/or cake batter over the years too! If consuming raw eggs worries you, please use your best judgement! Pregnant women, elderly people, young children, or people with low immune systems are not recommend to consume raw eggs. You can read what the FDA says about egg safety. Using Whipped Cream Whipped cream in tiramisu over eggs leads to a much heavier dessert that does not set up quite as well. While, I highly recommend the recipe version below using eggs, if you'd like to use whipped cream in the mascarpone cream instead of eggs, follow the following instructions: Take 1 ½ cups of chilled heavy whipping cream and whip it on high with the white sugar and vanilla until you reach stiff peaks. Take the mascarpone and gently mix it with a large spoonful of whipped cream until the mixture is smooth. Take the remaining whipped cream and gently fold it into the mascarpone until there are no streaks. Follow the instructions in the recipe card below for the chocolate ganache, and layering the lady fingers and mascarpone cream. Ingredient Notes Mascarpone. Mascarpone is an Italian cheese, that is soft, creamy, with a rich and subtly sweet flavor. It is similar in texture to cream cheese, but not as tangy as cream cheese. The mascarpone should be a little bit colder than room temperature, take it out of the fridge about 20 minutes before you are ready to use it. Eggs. You'll need large chicken eggs at room temperature. The egg yolks and whites will be separated, but both will get used. Sugar. You'll need white, granulated sugar to sweeten the mascarpone cream. Vanilla. Vanilla adds flavor. Cream. Heavy cream is used in the chocolate ganache for a rich, truffle-like layer. Semisweet Chocolate. Semisweet or dark chocolate are needed for the ganache layer, this is what makes it a chocolate tiramisu! You can used chopped chocolate or chocolate chips. Coffee or Hot Chocolate. You'll need espresso or very strong coffee cooled to room temperature. For a version without coffee you can use Pero (a malted barley chicory drink) or make a simple hot chocolate with cocoa powder, water, and sugar (recipe included in the recipe card). Cocoa Powder. Cocoa powder is used to dust the top of the tiramisu and add chocolate flavor. A little cocoa powder is also added to the espresso (or hot chocolate) for an extra chocolatey flavor. Any kind of cocoa powder will do, I prefer a Dutch-processed cocoa powder. Lady Fingers. Lady fingers are an Italian cookie, also called pavesini or savoiardi biscuits. They are dipped in the hot chocolate or espresso and layered with the mascarpone cream. They create a cakey layer. How to Make this Recipe Make the Coffee or Hot Chocolate. If using coffee, whisk the hot coffee with cocoa powder until smooth. If using the hot chocolate, heat the water in the microwave in a microwave-safe bowl for 90 seconds, until hot. Whisk in the cocoa powder and sugar. For either mixture, let cool completely before using. Picture 2a) shows egg yolks and sugar after being whipped for 2 minutes, Picture 2b) shows after egg yolks and sugar are being whipped for 10 minutes Whip Egg Yolks. Separate your egg whites and yolks, make sure there is not trace of yolk in the whites or they won't whip well. Place the yolks and sugar in a stand mixture with a whisk attachment or use hand mixture and whip for 7-10 minutes until the mixture is light, creamy, and almost white. Picture 3) shows whipped egg yolks, sugar, and mascarpone. Picture 4) shows whipped egg whites Add in Mascarpone. Add mascarpone and vanilla to the egg yolks and mix on low until smooth. Transfer mixture to another bowl, clean the bowl and whisk attachment completely before using in the next step. Whip Egg Whites. Add egg whites to clean stand mixer, with whisk attachment, and whip until the egg whites reach stiff peaks. Picture 5) shows the mascarpone cream after egg whites have been folded in. Picture 6) shows chocolate ganache. Fold Mascarpone Cream Mixture Together. Take half the egg yolk/mascarpone mixture and gently fold it into the egg whites. Once it is mixed together, add in the remaining egg yolk/mascarpone mixture and fold the two together until there are no streaks. Set aside. Make Ganache. Heat the heavy cream in the microwave for one to one and half minutes until hot. Pour the hot cream over top of the chocolate and let sit for a few minutes. Whisk the cream and chocolate until smooth. If the chocolate is not melting all the way, you can heat the mixture in short bursts in the microwave, whisking in between, until completely smooth. Let the ganache cool for a few minutes before using, you don't want it to be hot or warm when you use it. Picture 7a) shows dipped lady fingers being lined up in bottom of pan. Picture 7b) shows mascarpone cream being layered on top of lady fingers. Picture 7c) shows chocolate ganache being spread over top of mascarpone cream. Picture 7d) shows the layers being repeated for a second time. Begin Layering. Dip the lady fingers cookies in the cooled coffee or hot chocolate mixture for 1 second on each side then (picture 7a) place in the bottom of your 8x8 or 9x9-inch pan, lining them up next to each other, completely covering the bottom of the pan. Spread half of the mascarpone cream over top of the soaked lady fingers (Picture 7b). (Picture 7c)Then, pour half of the chocolate ganache over top of the mascarpone cream, use an offset spatula to spread the ganache evenly top (Picture 7c). Repeat those three layers, one more time on top of the first layer (Picture 7b). Refrigerate. Cover the chocolate tiramisu tightly and refrigerate for at least 6 hours to overnight before serving. Dust & Serve. Before serving, dust the top of the tiramisu generously with cocoa powder (picture 9a), slice and serve (picture 9b). Frequently Asked Questions (FAQs) Why did my chocolate ganache split? Chocolate ganache can take on a grainy texture if it is heated too quickly. If the chocolate is heated directly, it often gets too hot and seizes up. This is why we heat the cream by itself before pouring it over the chocolate to make the ganache. If your ganache is grainy, try using an immersion blender or pouring the mixture into a food processor or high speed blender to try to bring it back together. Alternatively, you can try placing the ganache in a double boiler, also called a bain marie , and gently heating it and whisking to until it comes back together. If neither of these options works, you may need to start over on the ganache. Why is my mascarpone cream grainy? Mascarpone cheese is a delicate consistency and can split easily. Mascarpone splits easily if you use a low quality mascarpone or if it is over mixed. Why is my Tiramisu soggy? How long should I dip my lady fingers? Soggy tiramisu is usually a result of the lady fingers being dipped too long or being dipped in a hot mixture. Make sure your coffee/espresso or hot chocolate are cooled room temperature before dipping the lady fingers in them-about 1 second on each side, is long enough. You want the lady fingers to be thoroughly dipped and saturated, but not soggy. What size pan should I use? For the recipe as written, use an 8x8-inch or a 9x9-inch pan. If you'd like to double the recipe you can layer it in an 9x13-inch pan. Is there a substitute for espresso in Tiramisu? Yes! There are several alternative for espresso in this chocolate tiramisu recipe. If you'd like a coffee flavor brew some extra strong coffee, you can use instant (double up on the instant coffee) though the flavor will not be as good as espresso or high quality coffee. For tiramisu without coffee , you can use Pero which is a malted barley chicory drink that has a similar flavor to coffee. Again, use double the amount of Pero generally called for. Or, you can use a hot chocolate, this will add extra chocolate flavor, which is perfect for a chocolate tiramisu. We've provided a simple hot chocolate recipe in the recipe at the bottom. What kind of cocoa is best for tiramisu? Any cocoa powder will work for tiramisu, I am partial to a Dutch-processed cocoa powder. Dutch-processed cocoa powder has a rich chocolatey flavor without being too bitter. Expert Tips Use Room Temperature Eggs. Room temperature eggs will whip up easier than cold eggs. Make Sure the Eggs are Separated Well. There should be no trace of egg yolks in your egg whites or the egg whites will not whip up as well. Make Sure the Coffee/Hot Chocolate has Cooled. Whether you're using espresso, coffee, or hot chocolate dip your lady fingers in, make sure the mixture has cooled to room temperature. If the mixture is hot it will absorb too quickly into the lady fingers, causing a soggy chocolate tiramisu. It will also warm up your mascarpone cream mixture, resulting in the cream not setting up as cleanly. Keep Your Mascarpone from Splitting. Mascarpone is known to be finicky and split easily. To keep your mascarpone from splitting, use a high quality mascarpone, don't over mix it, and make sure it is slightly colder than room temperature. Try making Individual Tiramisu Cups. I love serving chocolate tiramisu in pre-portioned in little cups or jars. They are great for a shower, party, reception, or even a brunch. Feel free to break the lady fingers into smaller pieces to fit into the cup you portion them into. I like to place the mascarpone cream and ganache in pastry bags (or a gallon bag with the corner snipped) to make it easier to layer the elements. How to Store this Recipe After the chocolate tiramisu is assembled it must be covered and refrigerated for at least 6 hours before being served. The texture and flavors taste the best if refrigerated overnight. The flavors have time to settle and mingle. The chocolate tiramisu can be made up to two days in advance and is best eaten within 5 days of making it. Try These Other Recipes Next Italian Almond Cake Brownies with Cream Cheese Frosting Turtle Pie Lemon Chocolate Cake P.S. If you tried this recipe or any other In Fine Taste recipe take a second and rate it below ! We love hearing what you think.  Let's stay in touch! Sign up for our newsletter or follow us on Facebook , Instagram , TikTok , Youtube or Pinterest for more recipe ideas. Chocolate Tiramisu This chocolate tiramisu has layers of espresso or hot chocolate soaked lady fingers, light and creamy mascarpone cream, chocolate ganache, finished off with adjusting of cocoa powder. The mascarpone cream is made the traditional Italian way, for the silkiest, richest tiramisu! Our tiramisu is made with no alcohol and can be made with or without coffee! 5 from 2 votes Print Pin Rate Course: All Desserts Cuisine: Italian Prep Time: 20 minutes minutes 6 hours hours Total Time: 6 hours hours 20 minutes minutes Servings: 9 servings Calories: 454 kcal Author: In Fine Taste--Alyssa Ingredients Mascarpone cream ▢ 8   ounces   mascarpone   high quality ▢ ½   cup   sugar (100 grams) ▢ 1   teaspoon   vanilla ▢ 3   large   eggs   separated and room temperature Chocolate Ganache ▢ 1   cup   chopped semisweet chocolate or chocolate chips (160 grams) ▢ ¾   cup   heavy cream (180 grams) Coffee Mixture (or use Coffee-Alternative below) ▢ 1 ½   cups   espresso or strong coffee (12 fluid ounces)   cooled ▢ 1   tablespoon   cocoa powder (6 grams) Hot Chocolate Coffee-Alternative (see notes) ▢ 1 ½   cups   hot water (12 fluid ounces) ▢ 3   tablespoons   cocoa powder (18 grams) ▢ 3   tablespoons   sugar (38 grams) For Layering Tiramisu ▢ 7-8   ounces   lady fingers cookies   24-30 cookies also called pavesini or savoiardi biscuits ▢ 1-2   tablespoons   cocoa powder g (6-12 grams)   for dusting Cook Mode Prevent your screen from going dark Instructions Prepare your coffee mixture or hot chocolate coffee alternative. Whisk the coffee and cocoa powder together until smooth in a bowl-the cocoa powder incorporates easier into hot drinks, but make sure the mixture is cool before using. If using the hot chocolate alternative, heat the water for 90 seconds in the microwave and then whisk in the cocoa powder and sugar. Let it cool before using or your lady fingers will get too soggy. Make the mascarpone cream. Separate the egg yolks and whites into two separate bowls, making sure there is no trace of yolk in the whites. Add the yolks and sugar to a stand mixer (or use a hand mixer) and beat on medium-high for 7-10 minutes until the color of the of the yolks is almost white. Add in the vanilla and mascarpone and mix on low until the mixture is completely combined and smooth. Don't over mix or you run the risk of the mascarpone splitting. Pour the egg yolk mixture into a separate bowl and set aside. Clean and dry the bowl before adding the in the egg whites. Use a whisk or whisk attachment to beat the egg whites until you have stiff peaks. Take half of the egg yolk mixture and gently fold it into the egg whites. Once it is most of the way incorporated, add in the remaining egg yolk mixture, gently folding the two together. You will want to keep as much air as possible. Set aside for now. To make the ganache, heat the cream in the microwave for 60-90 seconds until hot. Place the chocolate in a bowl and pour the cream over top. Let it sit for a few minutes before whisking together until smooth. Let it cool for a few minutes while you work on the other layers, you do not want the ganache to be warm when you pour it over the cream layers. Begin Layering. Take an 8x8 or 9x9-inch pan. Quickly dunk your lady fingers in your coffee or hot chocolate on each side and place in the bottom of your pan. Line the dunked cookies next to each other completely covering the bottom of the pan. Feel free to break the cookies down if they don't fit in the pan nicely. Spread half of the mascarpone cream on top of the lady fingers in an even layer. Then pour half the of the ganache over top. I used an off-set spatula to spread the ganache evenly over top. Repeat the layers: l ady fingers dipped in coffee/hot chocolate, mascarpone cream, and ending with ganache. Refrigerate. Cover the pan and refrigerate for at least 6 hours, ideally overnight. Right before serving, dust the tiramisu with cocoa powder liberally. Notes Coffee alternative: You can also use Pero, a chicory a drink made from malted barley, chicory, and rye that has a coffee-like flavor. Take 1 ½ cups hot water and mix it with 4 tablespoons of Pero and 1 tablespoon cocoa powder cool before using. Using Whipped Cream. While, I highly recommend the recipe version above using eggs, if you’d like to use whipped cream in the mascarpone cream instead, follow the following instructions: Take 1 ½ cups of chilled heavy whipping cream and whip it on high with the white sugar and vanilla until you reach stiff peaks. Take the mascarpone and gently mix it with a large spoonful of whipped cream until the mixture is smooth. Take the remaining whipped cream and gently fold it into the mascarpone until there are no streaks. Why did my chocolate ganache split? Chocolate ganache can take on a grainy texture if it is heated too quickly. If the chocolate is heated directly, it often gets too hot and seizes up. This is why we heat the cream by itself before pouring it over the chocolate to make the ganache. If your ganache is grainy, try using an immersion blender or pouring the mixture into a food processor or high speed blender to try to bring it back together. Alternatively, you can try placing the ganache in a double boiler, also called a bain marie, and gently heating it and whisking to until it comes back together. If neither of these options works, you may need to start over on the ganache. Nutrition Serving: 1 slice | Calories: 454 kcal | Carbohydrates: 45 g | Protein: 7 g | Fat: 28 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Cholesterol: 158 mg | Sodium: 84 mg | Potassium: 212 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 857 IU | Vitamin C: 0.2 mg | Calcium: 88 mg | Iron: 2 mg Share by Email Share on Facebook Share on Twitter Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see! More All Dessert Recipes Chocolate Cake with Chocolate Cream Cheese Frosting Salted Pistachio White Chocolate Cookies Marble Cookies Brown Butter Oatmeal Cookies