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Home » Recipes » Desserts

Published: Aug 29, 2023 by Amanda McGrory-Dixon

Triple Chocolate Tiramisu

Jump to Recipe
A slice of chocolate tiramisu on a small white plate with a rose in a vase to the left and chopped chocolate scattered around it and text overlay on top.
A slice of chocolate tiramisu on a small white plate with a rose in a vase to the left and chopped chocolate scattered around it and text overlay on top.

When only the most decadent dessert will do, you’ll turn to this triple chocolate tiramisu every time. A chocolate-mascarpone filling is layered between Italian ladyfingers soaked in crème de cacao-spiked coffee and topped with rich cocoa powder to make a chocolate lover’s dream dessert. Grab a spoon and fall in love with every luxurious, chocolate-filled bite.

A slice of chocolate tiramisu on a small white plate with a rose in a vase to the left and chopped chocolate scattered around it.
Jump to:
  • Why You’ll Love This Recipe
  • Ingredients
  • Step-by-Step Instructions
  • Variations and Substitutions
  • How to Long to Chill and Store
  • Recipe FAQs
  • Expert Tips
  • Perfect Pairing
  • Get More Chocolate Desserts
  • 📖 Recipe

Why You’ll Love This Recipe

Easy gourmet: Tiramisu sure does sound and look fancy, but it doesn’t take any advanced skills to perfect this impressive dessert. If you can use an egg beater, I have full confidence you can master this recipe and look like a top chef for your family and friends. 

Make before party time: Tiramisu needs time to refrigerate before serving, so that means you get to kick back and enjoy some seriously easy entertaining. 

The perfect no-bake dessert: No heating up the oven for this recipe. This makes our chocolate tiramisu a wonderful dessert during the holidays when oven space is limited. 

Serve a small dinner party or large crowd: This recipe easily scales to meet your party needs.

Ingredients

The ingredients on a white marble countertop with black and white labels underneath the items.

Ladyfingers: You can find these Italian cookies from the bakery section and cookie aisle of your grocery store. The bakery ladyfingers are soft and bread-like while the ones in the cookie aisle are hard and crunchy. We want the hard and crunchy ladyfingers from the cookie aisle because they hold up much better to the coffee mixture. Or you can get really ambitious and make your own homemade ladyfingers. 

Mascarpone: This is a soft Italian cheese, similar to cream cheese. You can generally find mascarpone with the specialty cheeses.

Crème de cacao: As a chocolate bean-flavored liqueur, you can find this at your liquor store with the other liqueurs. 

Semisweet chocolate: We want semisweet chocolate in bar form rather than semisweet chocolate chips. Bittersweet chocolate also works here. 

Coffee or espresso: If using coffee, I recommend a dark roast for a more robust flavor. 

Butter: This recipe calls for salted butter. If you only have salted butter, you can add a pinch of salt to brighten the rich flavors. 

Egg yolks: We only need the yolks for this recipe. Feel free to save the egg whites for another use.

Step-by-Step Instructions

Step 1: We start by whisking together the espresso or strong coffee, sugar and crème de cacao in a shallow bowl (photo 1). Once the sugar dissolves, we set the hot coffee mixture to the side to cool and prepare our other ingredients. 

A hand whisking the coffee, liqueur and sugar in a small white bowl on a white marble countertop.

Step 2: Now we place the chopped chocolate and butter in a heat-proof bowl, set the bowl over a pot of simmering water and stir constantly to melt the chocolate (photo 2). A double boiler also works here.

A brown wooden spoon stirring the chocolate and butter in a stainless steel mixing bowl until smooth.

Step 3: After melting the chocolate, we whisk in one egg yolk at a time (photo 3). This gently cooks the eggs. Now we remove the melted chocolate from the pot of hot water and allow it to cool for a few minutes. 

A black whisk incorporating an egg yolk into the melted chocolate mixture in a stainless steel bowl.

Step 4: From here, we beat in sugar and the mascarpone on medium speed in a large bowl into the melted chocolate until it’s light and fluffy (photo 4).

The egg beaters in the chocolate-mascarpone filling after beating the mixture until it turns smooth and creamy.

Step 5: In a separate mixing bowl, we beat the heavy cream with the whisk attachment of an electric mixer until stiff peaks form and then gently fold the whipped cream with a rubber spatula into the mascarpone mixture (photos 5 and 6). 

A collage showing the process of beating the whipped cream to make stiff peaks and then folding it with the mascarpone.

Step 6: We’re now ready to assemble the tiramisu. For this step, we quickly dip half the ladyfingers into the coffee mixture and place the coffee-soaked ladyfingers in a single layer on the bottom of an 8-inch-by-8-inch baking dish. We then spread half the chocolate-mascarpone filling on top of the soaked ladyfingers and repeat (photos 7-9).

Pro tip: To fully cover the bottom of the pan, you may need to break off pieces of the ladyfingers. Some spots might not fit an entire ladyfinger. 

A collage showing the process of soaking the ladyfingers and assembling the tiramisu in a white baking dish.

Step 7: As a finishing touch and our third layer of chocolatey goodness, we dust the top of the tiramisu with a generous sprinkling of cocoa powder (photo 10). All that’s left is to cover this beautiful chocolate tiramisu with plastic wrap and refrigerate it to set.

The tiramisu on a white marble countertop after it's been assembled with cocoa powder dusted on top.

Variations and Substitutions

Want to put your own spin on this chocolate tiramisu? Here are a few tasty ideas. 

  • Swap chocolate liqueur for the crème de cacao — it’s a bit sweeter but works just fine. You can also use an entirely different liqueur, such as amaretto, Baileys, Frangelico or Kahlua.
  • Add some orange zest, almond extract or vanilla extract to the mascarpone filling.
  • Give it another chocolatey boost and add grated chocolate to the cocoa powder layer. 
  • Substitute white chocolate for the semisweet chocolate. 
  • Make into individual desserts by layering the tiramisu into mini trifle cups instead of a baking dish.

How to Long to Chill and Store

At a minimum, we want to chill the covered tiramisu for six hours, but I think it’s even better if you can let it sit for eight to 12 hours. This gives the tiramisu a bit longer to fully absorb the coffee mixture.

If you’d like, you could go even longer. As long as you keep the tiramisu tightly covered with plastic wrap in the refrigerator, it will stay good for up to two days. How’s that for your perfect make-ahead dessert?

Recipe FAQs

How long do you dip the ladyfingers in the coffee mixture?

This is a quick dip — about one to two seconds is all you need.

Do you have to use the liqueur?

No, if you don’t want to use the crème de cacao liqueur in your tiramisu, you’re welcome to skip it.

How do you make a double batch?

Simply double the ingredients and use a 9-inch-by-13-inch baking dish, and you have twice the amount of tiramisu. 

Why is my mascarpone cream filling runny?

This typically happens from overbeating the mascarpone, which can cause the water to separate from the cheese. Once the mascarpone is nice and fluffy, stop beating. You might also end up with a runny filling if you don’t allow the whipped cream to reach stiff peaks — we don’t want the heavy cream going in too liquidy. 

Are the eggs safe to eat?

Unlike a traditional tiramisu, we cook the eggs by whisking them over simmering water since we already have it going to melt the chocolate, though raw eggs are pretty safe these days. However, if you’d like to play it extra safe, make sure you use pasteurized eggs.

A slice of chocolate tiramisu on a small white plate against a black background on a white marble countertop.

Expert Tips

Separate the eggs fresh from the refrigerator: Cold eggs separate much more easily. 

Keep the heavy cream cold: Don’t let the heavy cream sit at room temperature before whipping. Cold heavy cream makes for a more stable whipped cream, and you may have trouble forming stiff peaks if it’s not cold enough.

Use a mini fine-mesh sieve to dust the cocoa powder: This prevents the cocoa powder from clumping and leaves us with a fine top layer. 

Soften the mascarpone cheese: If you try to beat the mascarpone straight from the refrigerator, it won’t properly smooth out. Let the mascarapone sit at room temperature for 30 minutes before beating.

Use the best-quality chocolate available: After all, a recipe is only as good as its ingredients.

Perfect Pairing

When it comes to chocolate desserts, an imperial stout is always a delicious pairing. The roasted malt is perfect with the coffee and chocolate, and it comes with a higher ABV for some residual sweetness, making it a delightful dessert beer.

If wine is more your style, you can’t go wrong with a ruby port, which is a classic pairing with chocolate desserts. This dessert wine is known for its berry-forward profile with a touch of spice and nuttiness — all of which beautifully complement the chocolate and coffee.

You might also love a chocolatey dessert cocktail to sip with this tiramisu. These are a few of my favorites that are lovely with this sweet treat. 

  • Raspberry-chocolate martini
  • Baileys chocolate martini
  • Chocolate-peppermint martini

When you need a luscious dessert that’s sure to impress, this chocolate tiramisu recipe will leave everyone raving. You can't be that chocolatey upgrade on a classic Italian dessert.

Cheers!

A spoonful of chocolate tiramisu on a small white plate with chopped chocolate to the left and white flowers in the background.

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If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.

📖 Recipe

A close-up of a slice of chocolate tiramisu on a white plate with a silver spoon in front and chopped chocolate around them.

Triple Chocolate Tiramisu

When only the most decadent dessert will do, you’ll turn to this triple chocolate tiramisu every time. A chocolate-mascarpone filling is layered between Italian ladyfingers soaked in crème de cacao-spiked coffee and topped with rich cocoa powder to make a chocolate lover’s dream dessert. Grab a spoon and fall in love with every luxurious, chocolate-filled bite.
5 from 102 votes
Print Pin Rate
Course: Desserts
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 5 minutes minutes
Chilling Time: 6 hours hours
Total Time: 6 hours hours 35 minutes minutes
Servings: 8 people
Calories: 415kcal
Author: Amanda McGrory-Dixon

Equipment

  • 8-inch-by-8-inch baking dish
  • Small fine-mesh sieve

Ingredients

  • 2 cups espresso or strong coffee
  • ¼ cup white sugar
  • ¼ cup crème de cacao
  • 1 (7-ounce) package of ladyfingers about 24 cookies, found in cookie aisle
  • 4 ounces chopped semisweet chocolate
  • 2 tablespoons salted butter
  • 3 egg yolks
  • 8 ounces mascarpone softened
  • ⅓ cup white sugar
  • ¾ cup cold heavy cream
  • 1 tablespoon cocoa powder

Instructions

  • In a small bowl, mix together the espresso or coffee, ¼ cup white sugar and crème de cacao until the sugar dissolves. Set aside to cool as you prepare the remaining ingredients.
  • Add chopped chocolate and butter to a heat-resistant bowl and place over pot of simmering water. Stir constantly until melted and smooth. Check the water to make sure it's just a simmer and not boiling. If it boils, turn down heat.
  • Add one yolk at a time to the bowl over simmering water and whisk until well combined in the melted chocolate and the mixture is smooth.
  • Remove the bowl from the simmering water and allow it to cool in the refrigerator for about 10 minutes. After cooling, remove from the refrigerator and beat in the softened mascarpone and ⅓ cup white sugar just until light and fluffy. Don't overmix.
  • In a large mixing bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped heavy cream into the mascarpone mixture until fully incorporated.
  • Quickly dip each ladyfinger into the cooled coffee mixture, about one to two seconds. Layer on the bottom of an 8-inch-by-8-inch baking dish. Spread half of the chocolate-mascarpone filling on top. Repeat with the remaining ladyfingers and spread the other half of the chocolate-mascarpone filling as the final layer.
  • Using the fine-mesh sieve, dust the tiramisu with cocoa powder. Cover with plastic wrap and refrigerate for at least six hours. Enjoy!

Notes

  • You can make the tiramisu up to two days before serving. Keep it tightly covered with plastic wrap in the refrigerator.
  • As you layer the ladyfingers, you may need to break some of the pieces to fit.
  • To soften the mascarpone, let it sit at room temperature for 30 minutes before beating. If it's too cold, you won't get a smooth texture. 
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1slice | Calories: 415kcal | Carbohydrates: 27g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 49mg | Potassium: 110mg | Fiber: 1g | Sugar: 23g | Vitamin A: 917IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BurrataandBubbles or tag #burratandbubbles!

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Comments

    5 from 102 votes (92 ratings without comment)

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    Recipe Rating




  1. Erika says

    September 11, 2023 at 5:30 am

    5 stars
    I love tiramsú and this chocolate version is to die for! You nailed it with the creme de cacao! Best tiramisú ever!

    Reply
    • Amanda McGrory-Dixon says

      September 11, 2023 at 11:31 am

      I'm so glad you love the liqueur addition! It's so good. Appreciate it!

      Reply
  2. Lori | The Kitchen Whisperer says

    September 10, 2023 at 6:52 pm

    5 stars
    Yes to all of this! Made this for a dinner party and everyone raved over it! Such a great twist on the classic!

    Reply
    • Amanda McGrory-Dixon says

      September 11, 2023 at 10:08 am

      Love that it was a hit! Thanks, Lori!

      Reply
  3. Madelyn says

    September 10, 2023 at 4:51 pm

    5 stars
    This was absolutely amazing! Making tiramisu has also been a little intimidating but it was really simple. This is going to be a go to dessert for special occasions.

    Reply
    • Amanda McGrory-Dixon says

      September 11, 2023 at 11:07 am

      That's so great to hear, Madelyn!

      Reply
  4. Kristina says

    September 10, 2023 at 4:49 pm

    5 stars
    So I keep seeing delicious dessert recipes that use mascarpone but never tried any. I went for this one because it looked amazing and it sure was! This recipe is a keeper for sure.

    Reply
    • Amanda McGrory-Dixon says

      September 11, 2023 at 11:01 am

      Oh, my gosh, you definitely have to try more! I just love mascarpone. Glad you tried it, Kristina!

      Reply
  5. Cathleen says

    September 10, 2023 at 1:59 pm

    5 stars
    Can you believe that I have never made tiramisu before this?? This one came out perfectly. I am so excited to have this in my recipe collection! Thank you so much for sharing this recipe 🙂

    Reply
    • Amanda McGrory-Dixon says

      September 11, 2023 at 10:53 am

      I'm so glad you tried it! It really isn't as hard as you might think. Thanks, Cathleen!

      Reply
  6. Tammy says

    September 10, 2023 at 10:56 am

    5 stars
    Tiramisu is one of my favorites. Just loved this chocolate version. I used a bittersweet chocolate, and it was perfect.

    Reply
    • Amanda McGrory-Dixon says

      September 11, 2023 at 10:44 am

      Thanks so much, Tammy!

      Reply
  7. Kathryn says

    September 07, 2023 at 9:29 am

    5 stars
    This was so delicious and I loved all the chocolate layers. Going to make this over the weekend again because it was such a hit and easy to make 🙂

    Reply
    • Amanda McGrory-Dixon says

      September 11, 2023 at 10:36 am

      Oh, that's so great to hear, Kathryn! Thank you!

      Reply
  8. Silvia says

    September 06, 2023 at 11:49 am

    5 stars
    My husband is a big fan of tiramisu, but I'm not such a big fan of the strong coffee flavor. So your recipe is perfect for us, just enough coffee flavor for my husband, who also loves chocolate and a better balanced flavor for me. The chocolate, coffee and mascarpone mix is so delicious.

    Reply
    • Amanda McGrory-Dixon says

      September 07, 2023 at 12:30 pm

      Hi, Silvia! I'm so glad this worked for both you and your husband. Thanks for sharing!

      Reply
  9. Valerie says

    September 05, 2023 at 7:48 pm

    5 stars
    That chocolate mascarpone with the coffee is so, so good together. I love how soft and airy the filling came out. Delicious way to make tiramisu!

    Reply
    • Amanda McGrory-Dixon says

      September 06, 2023 at 11:11 am

      I'm so glad to hear that!

      Reply
  10. Gigi says

    September 05, 2023 at 11:40 am

    5 stars
    I can't believe I've never had a tiramisu with a chocolate filling. Totally took it to another level. The filling is rich but not overly heavy. This is how I'll make tiramisu from now on. Thank you!

    Reply
    • Amanda McGrory-Dixon says

      September 06, 2023 at 10:41 am

      You're so welcome!

      Reply

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A headshot of Amanda, the owner of Burrata and Bubbles, holding a beer.

Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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