If you love a classic Italian tiramisu, you’ll fall for this Chocolate Tiramisu.
This indulgent dessert layers coffee-soaked savoiardi (ladyfingers) with a silky chocolate mascarpone cream, finished with a dusting of cocoa and shaved chocolate. It’s a chocolate lover’s dream and a beautiful twist on the traditional tiramisu.
I’ve made tiramisu for years and it’s always the star at family gatherings. This Chocolate Tiramisu keeps all the appeal of the classic while adding a rich cocoa dimension that chocolate fans will adore. Like other make-ahead tiramisu recipes, it’s ideal for entertaining: prepare it in advance, refrigerate, and serve when guests arrive.
Table of Contents
Why you’ll love this recipe:
- Decadent: rich layers of coffee-soaked ladyfingers and chocolate mascarpone cream deliver an indulgent, satisfying dessert.
- Make-ahead friendly: assemble in advance and refrigerate—perfect for entertaining or busy schedules.
- Crowd-pleaser: coffee and chocolate are a classic pairing that appeals to most palates.
- Luxurious texture: the chocolate mascarpone cream is smooth and airy, like a chocolate cloud.
For full ingredient quantities and step-by-step instructions, see the printable recipe card at the bottom of this page.
Ingredients
- Coffee: use strong brewed coffee (espresso or moka pot) or instant espresso dissolved in hot water.
- Sugar: white granulated or caster sugar.
- Egg yolks: room temperature, from large eggs.
- Vin Santo (or substitute): a sweet Italian dessert wine; use marsala, coffee liqueur, or sweet sherry if preferred.
- Semi-sweet chocolate: pick good-quality chocolate for best flavor.
- Mascarpone cheese: rich, creamy Italian cheese—do not overmix.
- Heavy cream: 36% fat (whipping cream works too), chilled.
- Savoiardi (ladyfingers): store-bought or homemade sponge fingers.
- Unsweetened cocoa powder: for dusting, plus shaved chocolate to finish.
Instructions
Pour hot strong coffee into a shallow dish, stir in the sugar until dissolved, and set aside to cool.
Make a zabaglione: whisk egg yolks, sugar, and vin santo in a heatproof bowl over barely simmering water until thick and pale—about 8–10 minutes. Keep whisking and avoid overheating to prevent curdling.
Cool the zabaglione quickly in an ice bath, then gently fold it into the loosened mascarpone until smooth.
Fold in the cooled melted chocolate until evenly combined.
Whisk chilled heavy cream to soft–firm peaks.
Gently fold the whipped cream into the chocolate mascarpone mixture until light and uniform.
Briefly dip half the savoiardi in the cooled coffee—one at a time—then arrange them in a single layer in a 9 x 13-inch (22.5 x 33 cm) pan.
Spread half the chocolate mascarpone over the first layer of savoiardi.
Add a second layer of dipped savoiardi, spread the remaining filling on top, sieve cocoa powder over the surface, and scatter shaved chocolate to finish.
Refrigerate for at least 6 hours or preferably overnight to allow the flavors and texture to develop.
Hint: Zabaglione should be whisked continuously and cooled promptly in an ice bath to stop cooking and prevent curdling.
Substitutions
- Coffee: use instant espresso dissolved in hot water for convenience and extra intensity.
- Savoiardi: replace with slices of plain sponge cake, panettone, or pandoro if needed.
- Vin Santo: substitute marsala, coffee liqueur, or a sweet fortified wine if vin santo isn’t available.
Variations
- Chocolate ganache: omit melted chocolate in the mascarpone and add a ganache layer instead.
- Hot chocolate dip: dip savoiardi in cooled hot chocolate for a sweeter, non-coffee version.
- White chocolate: swap semi-sweet chocolate for white chocolate to create a sweeter, creamier filling.
Equipment
A 9 x 13-inch (22.5 x 33 cm) pan or a deep serving dish is ideal. An electric mixer speeds up whipping, but a whisk works fine if you prefer to mix by hand.
Storage
Keep the tiramisu refrigerated. It’s best within 2–3 days, though it can last up to 5 days if the dairy is very fresh. You can also freeze leftovers for up to one month and enjoy them semi-frozen as an alternate dessert.
Top tip
- Don’t overheat the zabaglione—if it feels too hot, remove it from the heat and continue whisking off the stove.
- Use very cold heavy cream and whip it to soft–firm peaks to keep the filling light.
- Handle mascarpone gently; overworking or warming it can make it grainy.
- Dipping savoiardi is a balance: too little soaking leaves them dry, too long makes them fall apart. Test a piece to find your preferred timing.
FAQ
Traditional tiramisu usually doesn’t include chocolate, but many modern variations do. This Chocolate Tiramisu retains the classic structure while adding chocolate for extra richness.
Tiramisu needs at least 6 hours to set, but chilling overnight gives the flavors more time to meld and produces a better texture.
You can use plain sponge cake slices, panettone, pandoro, or other neutral cookies. The texture will vary slightly but the result will still be delicious.
Serving Suggestions
Serve this Chocolate Tiramisu after an Italian-style meal or on a dessert table alongside lighter, fruit-based cakes to balance its richness. It pairs well with espresso or a small glass of dessert wine.
Related recipes
Coffee Biscotti
Nutella Muffins
Baileys Hot Chocolate
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Chocolate Tiramisu Recipe
Equipment
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1 9 x 13-inch pan or deep serving dish (22½ x 33cm)
Ingredients
Coffee Dip
- 1 ½ cups (360 mls) strong coffee
- 3 tablespoons white granulated sugar
Chocolate Mascarpone Cream
- 4 egg yolks (room temperature)
- ½ cup (100 g) granulated sugar
- ¼ cup (60 mls) vin santo liqueur
- 2 cups (450 g) mascarpone cheese
- 6 ounces (180 g) semi-sweet chocolate, melted and cooled
- 1 cup (240 mls) heavy cream (≥36% fat)
For Assembly
- 30 (300 g) savoiardi cookies (approx.)
- 1 tablespoon unsweetened cocoa powder
- shaved chocolate to decorate
Instructions
-
Pour hot coffee into a shallow dish, stir in sugar, and set aside to cool.
Chocolate Mascarpone Cream
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Whisk egg yolks, sugar, and vin santo in a heatproof bowl. Place over barely simmering water and whisk continuously until thick and pale (about 10 minutes). Cool in an ice bath.
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Loosen mascarpone in a bowl, fold in the cooled zabaglione, then the cooled melted chocolate.
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Whip heavy cream to firm peaks and gently fold it into the chocolate mascarpone mixture.
To assemble
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Briefly dip half the savoiardi in coffee and arrange in a single layer in the prepared pan; spread half the filling over them.
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Repeat with remaining savoiardi and filling. Sift cocoa over the top, add shaved chocolate, and refrigerate for at least 6 hours.
Notes
- Coffee: Instant espresso dissolved in hot water is a great alternative if you don’t have a coffee machine.
- Vin Santo: A sweet Tuscan dessert wine; substitute marsala, coffee liqueur, or sweet Muscat if unavailable.
- Savoiardi: If you can’t find ladyfingers, plain sponge cake slices, panettone, or other plain cookies work well.
Tips for Success
- Zabaglione: Keep whisking and cool it promptly to avoid curdling.
- Heavy Cream: Use very cold cream and stop whipping once soft–firm peaks form.
- Mascarpone: Fold gently to prevent graininess.
- Ladyfingers: Adjust dipping time to your preferred texture; brands vary in absorbency.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate. For exact values, calculate based on the specific ingredients and brands you use.