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A close-up of a spatula lifting a square slice of tiramisu from a tray, showing layers of coffee-soaked ladyfingers, creamy filling, and a dusting of cocoa powder on top.

Easy Chocolate Tiramisu Recipe

This chocolate tiramisu layers silky mascarpone, rich chocolate pastry cream, and coffee-soaked biscuits into a cold, creamy, sliceable dessert.
Author: Nick Makrides
4.75 from 12 votes
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Prep 35 minutes
Cool 8 hours
Total 8 hours 35 minutes
Course Dessert
Cuisine Italian
Servings 12
Calories 389 kcal

Ingredients

Mascarpone Cream

  • 3 egg yolks from large eggs see notes
  • 30 g caster sugar superfine sugar
  • 14 g vanilla extract
  • 375 g heavy cream whipping cream cold
  • 225 g mascarpone cold (see notes)

Coffee Syrup

  • 20 g instant coffee powder see notes
  • 40 g granulated sugar
  • 125 g boiling water
  • 60 g Frangelico or rum optional
  • 125 g milk

To Assemble

  • 400 g sponge finger biscuits see notes
  • 1 batch Chocolate Pastry Cream see notes
  • Unsweetened cocoa powder to dust

Instructions
 

Chocolate Pastry Cream

  • The top layer of my chocolate tiramisu has my Chocolate Pastry Cream which is silky smooth and pairs so perfectly with this classic dessert. You should make it a day in advance, up to three days to give it time to set and chill before layering. Make sure you give it a mix using a spatula before layering on to smoothen it out and make spreading it on easier.

Mascarpone Cream

  • Whip egg yolks and sugar - Add the egg yolks, sugar, and vanilla extract into a large mixing bowl and whisk on high-speed using a stand mixer with a whisk attachment or electric hand mixer until pale and fluffy, about 3 minutes. It will fall off the beaters in a ribbon.
  • Whip mascarpone and cream - In a separate bowl, add the heavy cream and mascarpone and whip until you reach stiff peaks.
  • Fold together - Add the egg mixture to the whipped cream and fold through using a spatula until well combined. Set aside in the fridge.

Coffee Syrup

  • Prepare coffee mixture - Add the instant coffee powder and sugar in a large jug and mix using a spoon. Add the boiling water and mix until well combined and everything is dissolved. Add the Frangelico or rum (optional) and milk, and mix until well combined. You’ll dip the sponge finger biscuits in this.

Assembly

  • I used a 22 x 33cm / 9 x 13-inch baking dish that’s 5cm / 2-inches in height. Anything around that size will work. Halve the recipe for a 23cm / 9-inch square baking tin.
  • Add mascarpone cream on bottom - Spread a thin layer of the mascarpone cream on the bottom of the dish.
  • Layer coffee soaked biscuits - Dip the sponge finger biscuits in the coffee syrup, one by one, and place in the baking dish sugar side down. Place them next to each other and pack them as tight as you can. If you need to, cut some extra biscuits to fill in any gaps you can do that.
  • Add mascarpone cream - Add all the mascarpone cream on top and spread evenly. Dust with cocoa powder.
  • Add second coffee biscuit layer - Add another layer of coffee-soaked sponge finger biscuits on top.
  • Add chocolate pastry cream and cocoa powder - Add the chocolate pastry cream and spread as evenly as you can. Dust with a final layer of cocoa powder. Cover with plastic wrap and chill in the fridge for a minimum of 12 hours before slicing into 12 pieces and serving. I like using a bendy silicone spatula to take out and serve.

Notes

Is this a traditional recipe? - It is absolutely not a traditional tiramisu. Nor will you ever see me say it is. Traditional tiramisu does not have whipped cream. Rather, this is my own twist on the classic and I like my version better. Much creamier and the chocolate just take it over the edge!
Mascarpone - is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Adding it to your whipped cream mixture helps set it better so your slices don’t slide around. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Instant Coffee powder - I used Nescafé instant coffee powder. You can use less if you like, but a strong coffee flavor really makes this dessert iconic. You can use decaf if you like. You can also use coffee from your favorite coffee machine. Aim for about 130g of freshly brewed coffee.
Sponge finger biscuits - also known as lady fingers or ‘Savoiardi’ biscuits are found at specialty Italian delis or at most supermarkets in the biscuit/cookie isle. Each packet usually has 30 cookies and brands vary in biscuit size. You’ll need 40 (400g) to make this recipe using the baking dish I used.
Eggs - you want to make sure your egg yolks are at room temperature for this recipe. If you live in a country where it is not safe to eat raw eggs, use pasteurized eggs in place of regular store-bought eggs. 
Eating raw eggs - Eating fresh eggs in their raw state is generally safe in most countries. But I understand that for some, the mere thought makes them feel anxious or afraid of salmonella poisoning. You can
To pasteurize your eggs
If you’re pregnant, serving this to young children or immunocompromised and want to be extra safe, you can use pasteurized egg whites. These are eggs that have been gently cooked to kill any food born illnesses, making them safe to eat raw. You can buy pasteurized eggs at some stores, but if you can't find them here's how to pasteurize eggs:
 
  1. Start with room temperature eggs.
  2. Fill a medium pot with enough water to cover the eggs by an inch
  3. Heat to 60°C / 140°F (use a thermometer to check).
  4. Place the eggs in the hot water for 3 1/2 minutes.
  5. Take the eggs out and cool them under cold water for a minute to stop the cooking process.
  6. Dry the eggs and let them get back to room temperature before using.
Always keep pasteurized eggs in the fridge until you're ready to use them. 
Storage - My Chocolate Tiramisu can be stored in an airtight container for up to three days.
Nutrition - Is an approximate, is based on per serving and excludes the chocolate pastry cream. There are 12 servings in this recipe.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
 

Nutrition

Calories:389kcal | Carbohydrates:29g | Protein:7g | Fat:25g | Saturated Fat:14g | Polyunsaturated Fat:1g | Monounsaturated Fat:5g | Cholesterol:185mg | Sodium:80mg | Potassium:158mg | Fiber:0.4g | Sugar:5g | Vitamin A:1008IU | Vitamin C:0.2mg | Calcium:86mg | Iron:2mg
Keyword Chocolate, coffee, tiramisu
Have you tried this recipe?Tag me on instagram @thescranline!