Triple Chocolate Tiramisu

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

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.

Course Desserts

Cuisine Italian

Prep Time 30

Cook Time 5

Chilling Time 6

Total Time 6 35

Servings 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!

Video

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