Chocolate Tiramisu Recipe | Decadent & Easy
A rich, decadent chocolate tiramisu with layers of espresso-soaked ladyfingers, mascarpone cream, and silky chocolate ganache — simple to make, yet impressive enough for any occasion
Equipment
- mixing bowls
- Whisk
- Shallow baking dish (8x8 or 9x13)
- spatula
- Optional: piping bag or offset spatula
Ingredients
- 16 oz Mascarpone cheese full-fat
- 6 oz Bittersweet chocolate chopped
- 24 Ladyfingers crisp savoiardi-style
- 1 cup Espresso or strong coffee cooled
- 1 tbsp Unsweetened cocoa powder for the soak
- ½ cup Heavy cream
- 2 –3 tbsp Coffee liqueur optional
- 1 tsp Orange zest optional
- Cocoa powder for dusting
- Chopped chocolate for garnish (optional)
Instructions
- Brew 1 cup of espresso or strong coffee. Stir in 1 tbsp cocoa powder and liqueur if using. Let cool.
- Heat 1/2 cup heavy cream until just simmering. Pour over 6 oz chopped bittersweet chocolate. Let sit 2 minutes, then stir into a smooth ganache. Cool slightly.
- In a bowl, beat mascarpone until smooth. Gently fold in half of the ganache. Add orange zest if using.
- Quickly dip each ladyfinger into the espresso-cocoa soak, 1 second per side.
- In a dish, layer soaked ladyfingers, mascarpone filling, and a drizzle of remaining ganache. Repeat once more, ending with mascarpone layer.
- Cover and refrigerate at least 6 hours or overnight. Dust with cocoa powder before serving. Add optional toppings if desired.
Notes
- For a firmer filling, fold in whipped cream or chill longer.
- Use Dutch-processed cocoa for a mellower finish.
- Add texture with toasted hazelnuts or chopped chocolate between layers.
- Serve in individual glasses for a stylish presentation.