Why You’ll Love This Chocolate Tiramisu

For the best chocolate tiramisu, use cold mascarpone and avoid over-soaking the ladyfingers in espresso. Let the tiramisu chill for at least 4 hours, or overnight, to achieve perfect layers and flavor.

Ultra Creamy No-Bake Chocolate Tiramisu Everyone Loves

A rich and creamy chocolate tiramisu made with espresso-soaked ladyfingers, mascarpone cream, and cocoa powder. This classic no-bake Italian dessert is easy to make and perfect for any occasion.

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Prep Time 25 minutes mins

4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 6

Course: Dessert

Cuisine: Italienne

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 250 g mascarpone cheese
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1½ cups strong espresso cooled
• 2 tbsp cocoa powder
• 200 g ladyfinger biscuits
• Dark chocolate shaved, optional

Equipment

• Mixing bowls (2)
• Electric hand mixer or stand mixer
• Spatula
• Shallow bowl (for espresso)
• Measuring cups & spoons
• 8×8 inch baking dish or serving dish
• Fine sieve (for cocoa powder)

Method

 

1. Brew espresso and let it cool.
2. Whip cream until stiff peaks form.
3. In a bowl, mix mascarpone, sugar, and vanilla until smooth.
4. Gently fold whipped cream into mascarpone mixture.
5. Dip ladyfingers quickly into espresso.
6. Layer ladyfingers and cream in a dish.
7. Repeat layers and finish with cream.
8. Dust with cocoa powder.
9. Refrigerate for at least 4 hours before serving.

Notes

• For best results, chill the tiramisu overnight to allow the flavors to fully develop.
• Do not soak the ladyfingers too long in espresso or the dessert may become soggy.
• You can substitute espresso with strong brewed coffee if needed.
• For a more intense chocolate flavor, add 1 tablespoon melted dark chocolate to the mascarpone cream.
• This tiramisu can be stored in the refrigerator for up to 3 days.