Layers of cocoa-coffee soaked lady fingers, silky mascarpone cream, and rich chocolate ganache all topped with a dusting cocoa powder, a chocolate tiramisu you'll dream of!
What is chocolate tiramisu?
Tiramisu is a traditional coffee-flavored Italian cake made from layers of espresso-soaked ladyfingers and mascarpone cream, topped with a dusting of cocoa powder.
Typically the mascarpone cream is made with a mixture of eggs, sugar, and mascarpone cheese. This creates a rich and creamy filling that pairs perfectly with the rest of the dessert. This version takes the classic coffee-flavored cake and adds a flavor that everyone loves, chocolate!
I've added cocoa powder to the coffee soak for extra cocoa flavor. And the layers of chocolate ganache in between and on top of the mascarpone cream are rich, chocolatey and so so delicious!
Ingredients
Coffee Soak
- Strong brewed coffee: I like to use a moka pot or French press to make a strong cup of coffee for this, but feel free to use instant coffee if that is all you have on hand. Adjust the intensity of the coffee to your personal preference
- Granulated sugar: Sugar mellows out the coffee a little bit, otherwise it'll be quite intense once you soak the ladyfingers in there
- Cocoa powder: Cocoa powder introduces some chocolate flavor into the coffee
Mascarpone Cream
- Egg yolks: Raw egg yolks are perfectly safe to eat as long as you use fresh eggs. If you are worried about eating fresh eggs you can use pasteurized eggs, or just leave them out. Keep in mind that the cream won't be as rich and flavorful without them
- Granulated sugar: Sugar brings sweetness to the cream! You can increase or decrease this according to your personal preference.
- Rum: Rum is a great addition as it adds depth of flavor, while also canceling out some of the egginess from the egg yolks. If you prefer not to use alcohol feel free to use vanilla or almond extract.
- Mascarpone cheese: Mascarpone cheese is essential when making tiramisu! Keep the cheese chilled before using it to prevent it from splitting when whisked into the egg yolks. Some people will try to use cream cheese instead, but it's not the same.
- Heavy cream: Aka thickened cream. I like to use cream to lighten the mascarpone cream, this prevents it from getting too rich. Some recipes use egg whites instead, but personally, I like the texture cream adds to it.
Chocolate Ganache
- Heavy cream: Cream thins out the chocolate to the perfect consistency so that the chocolate ganache doesn't set up too hard when layered in the tiramisu. You can use pure cream or whipping cream instead of heavy cream if you need to
- Dark chocolate: I like to use chocolate at 45% cocoa as it is dark enough to have a rich flavor, but still has a sweetness to it. You can use darker chocolate if you'd like, but I wouldn't recommend going for a cocoa percentage lower than 45% as it will be too sweet.
Assembly
- Lady fingers: Ladyfingers make up the cake portion of this dessert! You can use storebought lady fingers, or make your own. I have a recipe here!
- Cocoa powder: A dusting of cocoa powder over tiramisu is an iconic garnish! Any kind of cocoa powder works here.
Frequently Asked Questions
How long does this last?
This will last up to 4 days when stored covered in the fridge. Make sure you keep the top covered with cling wrap or stored in an airtight container. The fridge environment will cause the top of the tiramisu to dry out.
Can I make my own ladyfingers?
Yes, you can! Personally, I like making my own ladyfingers as they soak up the espresso soak better than storebought ones, however, not everyone has the time for that.
If you want to make your own ladyfingers you can use the recipe I have here in my best tiramisu from scratch recipe!
Why is my mascarpone cream runny?
There are a couple of reasons for a runny mascarpone cream:
- The ingredients weren't chilled for long enough
- The mascarpone cream got too warm, and split as it was being incorporated
- The cream was overwhipped, causing it to split and get watery
Do I have to use raw egg yolks?
No, you don't have to use raw egg yolks if you don't feel comfortable using them.
The alternative is using pasteurized eggs, or heating the egg yolks with sugar over a double boiler.
To do this simply place the egg yolks and sugar in a heatproof bowl over a small pot of simmering water heating at medium heat. Then whisk the egg yolks constantly until they are warm and doubled in volume.
This will kill most of the bacteria, making it safe to use. If you are doing this make sure you cool this mixture down to room temperature before adding the mascarpone cheese otherwise the mixture will split.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Chocolate Tiramisu Recipe
Layers of cocoa-coffee soaked lady fingers, silky mascarpone cream, and rich chocolate ganache all topped with a dusting cocoa powder, a chocolate tiramisu you'll dream of!
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 8 large slices 1x
- Category: Cake
- Method: Easy
- Cuisine: Italian
Ingredients
Coffee Soak
- 360ml Strong brewed coffee (1 ½ cups), warm
- 1 tbsp Granulated sugar
- 1 tbsp Cocoa powder
Mascarpone Cream
- 4 Egg yolks
- 200g Granulated sugar (1 cup)
- 1 tbsp Rum
- 500g Mascarpone Cheese (18 oz)
- 480ml Heavy cream (2 cups)
Chocolate Ganache
- 240ml Heavy cream (1 cup)
- 200g Dark chocolate, 45% cocoa (7.05 oz)
Assembly
- 30 ladyfingers
- Cocoa powder for dusting
Instructions
Coffee Soak
- Sift the cocoa powder into a medium-sized shallow bowl
- Add the sugar and mix until combined
- Slowly pour in the coffee, stirring until completely combined
- Set aside to cool to room temperature
Chocolate Ganache
- Combine the heavy cream and chocolate in a large heat-proof bowl and place it over a small saucepan filled with boiling water
- Melt the chocolate and cream together over the hot water bath until completely melted
- Remove from the heat and set aside to cool to room temperature
Mascarpone Cream
- Combine the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk or in a large mixing bowl with an electric mixer and beat together until lightened in color and doubled in volume
- Add the mascarpone cream and rum, and whisk until it reaches stiff peaks
- In another bowl whip the cream until stiff peaks
- Add the cream to the mascarpone mixture and fold together until just combined
- Set aside in the fridge until ready to assemble
Assembly
- Prepare a medium-sized rectangular baking dish (mine was 30cm x 19cm / 11" x 7.5") or a large rectaingular cake pan
- Spread a thin layer of mascarpone cream over the base of your baking dish
- Dip the ladyfingers in the coffee soak and line them up along the base of the baking dish, making sure to cover the entire surface
- Top with a layer of mascarpone cream
- Top the cream with a thin layer of the chocolate ganache
- Place down another layer of soaked ladyfingers, the remaining cream, and the remaining chocolate ganache
- Smooth off the top of the ganache and cover it with cling wrap
- Place the assembled tiramisu in the fridge to chill overnight or a minimum of 4 hours
- Remove the chilled tiramisu from the fridge and dust it with cocoa powder
- Slice and enjoy!
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Ibrahim
Can i store it in the freezer if i dont add in the coco powder, after i had some
Catherine Zhang
Yes you can, then dust just before serving!