- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
This best-ever easy chocolate tiramisu recipe is the perfect indulgent dessert for your next celebration.
- Serves10
- Prep time30 minutes, + chilling time
Ingredients
- 3/4 cup (185ml) espresso coffee
- 1/3 cup (80ml) marsala wine
- 1/3 cup (80ml) chocolate liqueur
- 3 Coles Australian Free Range Eggs, separated
- 3/4 cup (165g) caster sugar
- 500g mascarpone
- 50g dark chocolate, finely grated
- 26 savoiardi sponge finger biscuits
- 50g dark chocolate, extra, melted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the coffee, marsala and liqueur in a shallow dish.
Step 2
Use an electric mixer to whisk the egg whites and 1/4 cup (55g) of the sugar in a clean, dry bowl until soft peaks form.
Step 3
Use an electric mixer to whisk the egg yolks and remaining sugar in a medium bowl for 10 mins on high or until thick and pale. Add the mascarpone and use a large metal spoon to gently fold until combined. Add the egg white mixture and gently fold until just combined.
Step 4
Sprinkle half the grated chocolate over the base of a 2L (8-cup capacity) square or rectangular dish.
Step 5
Dip half the biscuits, 1 at a time, into the coffee mixture for 1-2 secs and arrange in a single layer over the base of the dish. Spread half the mascarpone mixture over the biscuits. Drizzle with half the melted chocolate.
Step 6
Repeat with remaining biscuits and mascarpone mixture. Drizzle with remaining melted chocolate. Sprinkle with remaining grated chocolate. Loosely cover with plastic wrap and place in the fridge overnight to allow the flavours to develop and the tiramisu to set.
Recipe tip
COOK. STORE. SAVE.
Clever storage: If you’re lucky enough to have leftover tiramisu, you can store it in an airtight container in the fridge for up to 3 days. You can also freeze tiramisu for up to 3 months; simply thaw thoroughly before serving and eat within 3 days.
Use it up: Coffee liqueur has a long shelf life so you can keep it on hand for your next tiramisu, or give Vietnamese-style iced coffee or affogato panna cotta cups a try.
Smart swap: If you don’t have marsala wine, you can also use brandy or rum for this recipe, or to omit the alcohol, simply use extra espresso coffee. Mascarpone has a high fat content, which makes it ideal for this recipe, but you can use cream cheese mixed with thickened cream as an alternative. Savoiardi biscuits are the traditional choice for tiramisu, but you could substitute plain sponge cake as well.
Ingredient tip: You can substitute chocolate liqueur for coffee liqueur.
Chocolate tiramisu recipe
One of the most famous Italian desserts, legend has it that tiramisu was first created in an attempt to lift the spirits of an Italian Count following a testing time in Italy. It is perfectly summed up by the translation of tiramisu meaning ‘pick me up’. This creamy, indulgent after-dinner treat boasts coffee and chocolate, two of the best perk-up ingredients in the culinary cupboard. Now served in big slabs on Italian restaurant tables everywhere, this easy recipe for tiramisu makes it simple to create your own at home – and it’s extra chocolatey, so a great way to use up leftover chocolate and Easter eggs, too! The ideal prepare-ahead option, all you need is an electric mixer, a large dish and a bit of assembly work to serve up this decadent centrepiece for your next celebration, be it at Easter, a gathering with friends, or just as a delightful pick-me-up.
How to make tiramisu
If you’re looking for a slice of la dolce vita at home, this easy tiramisu recipe is for you. While tiramisu looks impressive and grand served up at the table, it only requires a handful of ingredients and very little effort to make. Simply combine the coffee, marsala (a fortified wine) and liqueur, then it’s all about the eggs. Whisk egg whites with some sugar until soft peaks form to make the tiramisu light and fluffy, then whisk egg yolks with sugar and fold through mascarpone to give the creamy texture. Combine these two egg mixtures and all that’s left to do is assemble.
How to assemble chocolate tiramisu
This wouldn’t be a chocolate tiramisu without a good dose of chocolate, of course! Begin with a layer of grated chocolate in your serving dish, then dip half of the savoiardi biscuits into the coffee mixture one at a time and place them in a single layer at the bottom of the dish. Spoon over half of the mascarpone mixture, then drizzle with melted chocolate. Repeat with the remaining biscuits, coffee mixture, mascarpone mixture and melted chocolate, then decorate with the remaining grated chocolate for a pretty (and extra chocolatey!) finish. The tiramisu will need to be chilled in the fridge overnight, or you can make it and keep it in the fridge up to 3 days ahead of serving. Remove the tiramisu from the fridge 20-30 minutes before serving to allow it to come to room temperature, then simply cut into rectangles or squares. You could even dust it with some cocoa powder for an extra chocolate hit.
Now get cooking
Now you’ve mastered this delicious chocolate tiramisu, why not try your hand at this 20-minute tiramisu cake or a clever panettone tiramisu that’s great for using up leftover panettone. If you’re keen to play with flavours, white chocolate and raspberry tiramisu and baked chocolate-swirl tiramisu are not to be missed. To really up the breakfast ante, this tiramisu granola recipe will be the envy of the brunch table!
FAQs
Chocolate tiramisu recipe
One of the most famous Italian desserts, legend has it that tiramisu was first created in an attempt to lift the spirits of an Italian Count following a testing time in Italy. It is perfectly summed up by the translation of tiramisu meaning ‘pick me up’. This creamy, indulgent after-dinner treat boasts coffee and chocolate, two of the best perk-up ingredients in the culinary cupboard. Now served in big slabs on Italian restaurant tables everywhere, this easy recipe for tiramisu makes it simple to create your own at home – and it’s extra chocolatey, so a great way to use up leftover chocolate and Easter eggs, too! The ideal prepare-ahead option, all you need is an electric mixer, a large dish and a bit of assembly work to serve up this decadent centrepiece for your next celebration, be it at Easter, a gathering with friends, or just as a delightful pick-me-up.
How to make tiramisu
If you’re looking for a slice of la dolce vita at home, this easy tiramisu recipe is for you. While tiramisu looks impressive and grand served up at the table, it only requires a handful of ingredients and very little effort to make. Simply combine the coffee, marsala (a fortified wine) and liqueur, then it’s all about the eggs. Whisk egg whites with some sugar until soft peaks form to make the tiramisu light and fluffy, then whisk egg yolks with sugar and fold through mascarpone to give the creamy texture. Combine these two egg mixtures and all that’s left to do is assemble.
How to assemble chocolate tiramisu
This wouldn’t be a chocolate tiramisu without a good dose of chocolate, of course! Begin with a layer of grated chocolate in your serving dish, then dip half of the savoiardi biscuits into the coffee mixture one at a time and place them in a single layer at the bottom of the dish. Spoon over half of the mascarpone mixture, then drizzle with melted chocolate. Repeat with the remaining biscuits, coffee mixture, mascarpone mixture and melted chocolate, then decorate with the remaining grated chocolate for a pretty (and extra chocolatey!) finish. The tiramisu will need to be chilled in the fridge overnight, or you can make it and keep it in the fridge up to 3 days ahead of serving. Remove the tiramisu from the fridge 20-30 minutes before serving to allow it to come to room temperature, then simply cut into rectangles or squares. You could even dust it with some cocoa powder for an extra chocolate hit.
Now get cooking
Now you’ve mastered this delicious chocolate tiramisu, why not try your hand at this 20-minute tiramisu cake or a clever panettone tiramisu that’s great for using up leftover panettone. If you’re keen to play with flavours, white chocolate and raspberry tiramisu and baked chocolate-swirl tiramisu are not to be missed. To really up the breakfast ante, this tiramisu granola recipe will be the envy of the brunch table!
FAQs
Chocolate tiramisu
- Serves10
- Prep time30 minutes, + chilling time
Ingredients
- 3/4 cup (185ml) espresso coffee
- 1/3 cup (80ml) marsala wine
- 1/3 cup (80ml) chocolate liqueur
- 3 Coles Australian Free Range Eggs, separated
- 3/4 cup (165g) caster sugar
- 500g mascarpone
- 50g dark chocolate, finely grated
- 26 savoiardi sponge finger biscuits
- 50g dark chocolate, extra, melted
Description
This best-ever easy chocolate tiramisu recipe is the perfect indulgent dessert for your next celebration.
Method
Step 1
Combine the coffee, marsala and liqueur in a shallow dish.
Step 2
Use an electric mixer to whisk the egg whites and 1/4 cup (55g) of the sugar in a clean, dry bowl until soft peaks form.
Step 3
Use an electric mixer to whisk the egg yolks and remaining sugar in a medium bowl for 10 mins on high or until thick and pale. Add the mascarpone and use a large metal spoon to gently fold until combined. Add the egg white mixture and gently fold until just combined.
Step 4
Sprinkle half the grated chocolate over the base of a 2L (8-cup capacity) square or rectangular dish.
Step 5
Dip half the biscuits, 1 at a time, into the coffee mixture for 1-2 secs and arrange in a single layer over the base of the dish. Spread half the mascarpone mixture over the biscuits. Drizzle with half the melted chocolate.
Step 6
Repeat with remaining biscuits and mascarpone mixture. Drizzle with remaining melted chocolate. Sprinkle with remaining grated chocolate. Loosely cover with plastic wrap and place in the fridge overnight to allow the flavours to develop and the tiramisu to set.