Chocolate Tiramisu

5 from 1 vote

This luscious Italian Chocolate Tiramisu is a dreamy twist on the classic! Layers of coffee-soaked ladyfingers are replaced with a rich chocolate dip, then smothered in silky chocolate mascarpone cream. It’s light, creamy, and indulgent—a dessert you’ll want to savor slowly with an espresso in hand.

Prep Time30

Total Time8 30

Course: Dessert

Cuisine: Italian

Keyword: choclate tiramisu, Christmas dessert, Italian tiramisu, no bake dessert

Servings: servings

Author: Elena Davis

Ingredients

Chocolate Dip

2 tablespoons unsweetened cocoa powder
2 teaspoons granulated sugar
1½ cups boiling hot water
½ teaspoon almond extract

Chocolate Mascarpone Cream

4 large egg yolks at room temperature
½ cup granulated sugar
6 ounces semi-sweet chocolate melted and cooled
16 ounces 2 cups mascarpone cheese, room temperature
1 cup heavy whipping cream cold

For Assembly

30 Savoiardi Italian ladyfinger cookies, or enough for two layers in your dish
1 tablespoon unsweetened cocoa powder for dusting
1 ounce dark or semi-sweet chocolate shaved, for garnish (optional)

Instructions

Make the Chocolate Dip

In a medium bowl, whisk together cocoa powder and sugar. Slowly pour in the boiling water and whisk until dissolved and smooth. Stir in the almond extract. Set aside to cool slightly while you prepare the cream.

Prepare the Chocolate Mascarpone Cream

In a heatproof bowl set over a pot of gently simmering water, whisk the egg yolks and sugar together for about 5 minutes, or until pale and slightly thickened. Remove from the heat and let cool for 2–3 minutes.
Whisk in the melted and cooled semi-sweet chocolate until smooth. Add the mascarpone cheese and gently whisk until fully incorporated and creamy.
In a separate bowl, whip the heavy cream to soft peaks using a hand or stand mixer. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula until light and fluffy.

Assemble the Tiramisu

Quickly dip each ladyfinger into the chocolate dip—about 1–2 seconds per side. Arrange a single layer of dipped cookies in an 8x8 or 9x9-inch square dish.
Spread half of the chocolate mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top with a spatula.

Chill

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Finish and Serve

Before serving, dust the top evenly with cocoa powder and garnish with shaved chocolate. Slice and serve chilled.

Notes

Elena's Tips:

Use good quality chocolate: A good semi-sweet bar (not chips) will melt smoothly and taste richer.
Room-temperature mascarpone: Prevents lumps and blends seamlessly.
Don’t over-soak the ladyfingers: Just a quick dip keeps them soft but structured.
Chill overnight: The texture and flavor develop beautifully as it rests.
Serving idea: Garnish with fresh berries or a drizzle of homemade chocolate syrup for extra flair.

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