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Chocolate tiramisu is my go to showstopper whenever I want to impress friends or give my family something extra special after dinner. Instead of stopping at the classic version this recipe doubles up on chocolate with a glossy ganache and a cocoa rich soak so every bite is intensely satisfying yet balanced by that dreamy mascarpone layer.
The first time I made this was for a New Years Eve dinner and we ended up standing around the fridge sneaking forkfuls straight from the dish late into the night. Now my family always requests it for birthdays and holidays.
Ingredients
- Dark chocolate: use a high quality bar chocolate for a ganache that melts smoothly and gives deep flavor
- Heavy cream: rich cream is essential for silky ganache and the airy mascarpone layer choose fresh not ultra pasteurized if possible
- Egg yolks: make sure to use very fresh eggs for flavor and to help achieve that thick creamy texture in the filling
- Granulated sugar: adds sweetness and helps the eggs whip up light and pale use superfine sugar for the smoothest results
- Rum: adds a subtle warmth and depth but you can choose your favorite
- Mascarpone cheese: this is where most of the creamy texture comes from buy fresh mascarpone and let it come fully to room temperature before mixing to avoid lumps
- Ladyfingers: look for soft sponge style ladyfingers for the best soak choose ones that feel real spongy to the touch
- Coffee or espresso: brew it strong and use while still warm so it soaks in quickly
- Cocoa powder: choose Dutch process for deep color and smoother taste sift before using to remove lumps
Step-by-Step Instructions
- Make the Ganache:
- Pour heated heavy cream over finely chopped dark chocolate in a bowl. Let sit without stirring for about five minutes so the chocolate melts. Whisk together gently until smooth and glossy. Let cool to room temperature so it thickens slightly but still spreads easily.
- Prepare the Mascarpone Cream:
- Whisk egg yolks with sugar and rum in a heat safe bowl over a pot of gently simmering water. Whisk vigorously until the mixture is pale doubled in volume and warm to the touch. Remove from heat and beat in the mascarpone cheese until no lumps remain. In a separate chilled bowl whip cold heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone base in three additions so the mixture stays light and airy.
- Mix the Coffee Soak:
- Dissolve sugar and sifted cocoa powder into freshly brewed hot coffee or espresso in a shallow bowl. Stir well so there are no lumps and everything dissolves completely.
- Layer and Assemble:
- Spread a thin layer of chocolate ganache in the bottom of an 8 by 8 inch dish. Dip each ladyfinger in the coffee soak very quickly so it absorbs flavor but does not get soggy. Arrange ladyfingers snugly in a single layer over the ganache base. Spoon about one third of the mascarpone cream over the cookies and spread to cover evenly. Drizzle a few spoonfuls of ganache over the top. Repeat these layers two more times finishing with a layer of mascarpone cream.
- Finish and Chill:
- Generously dust the top with sifted cocoa powder. Cover and refrigerate at least two hours for the flavors to meld and the texture to firm up. Overnight is even better.
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Mascarpone is my favorite part of this dish its subtle sweetness and rich tang balance all that chocolate perfectly. One birthday all my cousins gathered around the bowl sneaking spoonfuls before I even got the dish to the table. That memory still makes me smile.
Storage Tips
Chocolate tiramisu must be kept chilled. Cover the dish tightly and store in the refrigerator for up to three days. If you want to enjoy leftovers without the layers looking messy use a very sharp thin knife to slice and a flat spatula to serve. I do not recommend freezing this dessert because the textures of the cream and the soaked ladyfingers change when thawed.
Ingredient Substitutions
If you cannot find mascarpone you can try mixing equal parts cream cheese and heavy cream until ultra smooth for a close texture match. Swap out the rum for coffee liqueur or even a splash of vanilla extract if serving kids. Gluten free ladyfingers work just fine and keep the same soaking time.
Serving Suggestions
Slice your tiramisu with a sharp knife wiped clean between cuts then use a wide spatula to lift out neat squares. I love to finish each piece with chocolate shavings or a sprinkle of finely grated chocolate for extra drama. Serve with hot espresso for a truly authentic finish.
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A Bit of Tiramisu History
Tiramisu in Italian means pick me up and nobody knows the exact origin some say it came from Northern Italy in the 1970s. Chocolate variations like this one are more recent but prove how much this dessert invites creative spins while holding onto its comforting core.
Recipe FAQs
- → What chocolate works best for the ganache?
Use a good-quality dark chocolate with at least 60% cocoa content for the rich ganache layer.
- → Can I substitute the mascarpone?
Traditional tiramisu uses mascarpone for its creamy texture, but softened cream cheese works as an alternative in a pinch.
- → How long should the dessert chill before serving?
For best results, chill for at least 2 hours or overnight to let the flavors blend and the layers set.
- → How do I prevent soggy ladyfingers?
Dip each ladyfinger quickly into the coffee mixture; avoid soaking to keep them from becoming mushy.
- → Can spirits other than rum be used?
You can replace rum with coffee liqueur or omit alcohol entirely. Both add depth to the cream layer.
- → Is it possible to prepare ahead?
Yes, prepare up to 2 days in advance and keep refrigerated. Flavors deepen the longer it rests.