Chocolate Tiramisu

There’s something about tiramisu that feels like a warm hug at the end of a long day—creamy, bold, a little indulgent. I’ve been making traditional tiramisu for years, especially around the holidays when I need a make-ahead dessert that looks as good as it tastes. But one winter, after accidentally running out of espresso powder and spotting a forgotten bar of dark chocolate in my pantry, the idea for this Chocolate Tiramisu was born. And I’ve never looked back.

This version still honors the creamy layers and the gentle bitterness of coffee-soaked ladyfingers, but with the added richness of melted chocolate and cocoa. It’s a dreamy dessert—equal parts comforting and elegant. Whether you’re making it for a special occasion or just a Tuesday night when you need a little joy, this recipe has become one of my all-time favorites. I hope it becomes one of yours, too.

Why You’ll Love This Recipe

• Rich, chocolate-forward take on a classic Italian dessert
• No-bake and perfect for make-ahead entertaining
• Silky mascarpone cream with just the right touch of sweetness
• Ideal balance of coffee, cocoa, and chocolate flavors
• Great for holidays, dinner parties, or a self-care night in

Ingredients You’ll Need

Let’s break this down so you feel confident from the get-go. I’ve made this dessert more times than I can count, and I’ve learned a few things along the way.

For the Chocolate Cream Layer:

• 8 oz mascarpone cheese – Make sure it’s room temperature. Cold mascarpone can turn grainy when mixed.
• 3 large egg yolks – I use farm-fresh when I can. They give the cream a beautiful color and richness.
• ½ cup granulated sugar – I like to use extra fine sugar so it dissolves smoothly.
• 1 ¼ cups heavy whipping cream – Chill it first for better whipping.
• 4 oz dark chocolate (60–70%) – I melt it and let it cool slightly before folding it into the mascarpone mixture. Go for quality here—it makes a difference.

For the Coffee Layer:

• 1 cup strong brewed coffee or espresso – Cooled to room temperature. I’ve even used leftover morning coffee.
• 2 tablespoons coffee liqueur (optional) – Kahlúa or Tia Maria adds depth, but skip it if you’re serving kids.
• 1 tablespoon unsweetened cocoa powder – For dusting between layers and on top.

Assembly:

• 24–30 ladyfinger cookies (savoiardi) – Crisp and dry ones are best. Soft ladyfingers will turn mushy.
• Shaved chocolate or cocoa powder for topping – I like to grate a little chocolate on top just before serving.

How to Make Chocolate Tiramisu (Step-by-Step Instructions)

Let me walk you through each step like we’re standing side by side in your kitchen.

Step 1: Melt the Chocolate

Start by chopping your dark chocolate and melting it gently. I use a double boiler, but the microwave works too—just go in short bursts and stir frequently. Let it cool while you prepare the rest.

Clara’s tip: Don’t rush the cooling. Hot chocolate added to mascarpone will loosen the cream too much.

Step 2: Whip the Egg Yolks and Sugar

In a heatproof bowl, whisk the egg yolks and sugar together until pale. Then place the bowl over a pot of simmering water (double boiler style) and whisk for about 6–8 minutes until the mixture is thick and ribbons form when you lift the whisk.

Honest moment: I once overcooked this and ended up with sweet scrambled eggs. Keep that water simmering, not boiling.

Step 3: Fold in Mascarpone and Chocolate

Let the yolk mixture cool slightly, then beat in the mascarpone until smooth. Gently fold in your melted chocolate. The result should be glossy and luscious.

Step 4: Whip the Cream

In a separate bowl, whip your chilled heavy cream to stiff peaks. Then fold it into your chocolate-mascarpone base in batches, keeping as much air in the mixture as possible.

Don’t rush the folding. It’s what gives this dessert its signature lightness.

Step 5: Dip and Layer

Combine your brewed coffee and liqueur (if using) in a shallow dish. Quickly dip each ladyfinger—just a second on each side—and line the bottom of a 9×9-inch dish.

Spread half of your chocolate mascarpone cream over the ladyfingers. Dust with cocoa powder.

Repeat with another layer of dipped ladyfingers and the remaining cream.

Step 6: Chill

Cover and refrigerate for at least 6 hours, ideally overnight. This waiting period allows the flavors to deepen and the texture to firm up.

Expert Tips for the Best Results

• Use quality chocolate. A good dark chocolate bar (not chips) gives the most depth.
• Don’t over-soak the ladyfingers. They should be moist but not falling apart.
• Let it rest overnight. It’s tempting to dig in early, but the magic really happens with time.
• Use chilled cream and room-temperature mascarpone. This makes folding easier and prevents lumps.

Variations & Substitutions

This recipe has been my playground for years. Here are a few changes I’ve made when ingredients were low or curiosity struck:

• No mascarpone? One stormy weekend, I was out and used cream cheese with a splash of heavy cream. It wasn’t quite as airy, but still deliciously tangy.
• Want it more chocolatey? Add a tablespoon of cocoa powder to the mascarpone mixture before folding.
• Kid-friendly version: Skip the coffee liqueur and use decaf coffee. I’ve even used hot chocolate for a birthday party once—it was a hit with the little ones.
• Need it dairy-free? Coconut cream and a vegan cream cheese substitute can get you close, though the texture will vary.

Serving Suggestions

Chocolate tiramisu shines on its own, but here’s how I’ve served it over the years:

• After a pasta dinner with a bold red wine
• With espresso and biscotti at a book club gathering
• In individual cups for a bridal shower, it’s always a showstopper

You can even serve it semi-frozen in the summer months, almost like an icebox cake.

Storage & Reheating Instructions

• Keep it in the fridge with a lid for 4 days. The flavor gets better by day two.
• Freezing: You can freeze it, though I rarely do. Wrap well and freeze for a month. Thaw overnight in the fridge.
• Reheating? Not needed—this dessert is best cold. But if it’s been in the freezer, give it time to soften before serving.

Recipe FAQs (Answered by Clara)

Can I make this without eggs?
Yes, you can skip the yolks and just fold melted chocolate into whipped mascarpone and cream. The texture will be lighter and less custardy, but still wonderful.

What’s the best substitute for coffee liqueur?
Vanilla extract or almond extract works well. I once used hazelnut syrup, and it gave a delightful Nutella vibe.

Can I use milk chocolate instead of dark?
You can, but the dessert will be much sweeter and less balanced. I recommend adding a pinch of salt to cut through the sweetness if you go that route.

Is this safe to eat with raw eggs?
Since the yolks are gently cooked over a double boiler, the risk is reduced. If you’re worried, you can use eggs that are pasteurized.

Nutrition Information

• Protein: 5g
• Calories: 370
• Fat: 26g
• Carbohydrates: 27g
• Sugar: 18g

Chocolate Tiramisu has become one of those recipes I turn to again and again, whether I’m celebrating something special or just in need of a comforting bite of something rich and velvety. It’s reliable, impressive, and always gone before I know it.

If you try this recipe, I’d love to know how it went for you. Did you make any fun changes? Did someone in your family go back for seconds (or thirds)? Share your stories in the comments—I read every one of them.