chocolate tiramisu

How to make a truly irresistible and decadent Chocolate Tiramisu. Made with savoiardi biscuits (ladyfingers) dipped in cocoa and layered with a rich and smooth chocolate cream.

Chocolate Tiramisu

sugar ((70 grams))

cornstarch ((30 grams))

whole milk ((590 milliliters))

dark chocolate 70% cocoa (roughly chopped (150 grams))

25-30 Savoiardi biscuits ((ladyfingers))

heavy cream (double cream UK (600 milliliters))

cocoa powder

sugar

water

Heat the milk in a saucepan until starting to simmer, turn off the heat and set aside.

Put the egg yolks in a large bowl and add the sugar, mix until combined. Add the cornstarch and mix until combined.

Slowly pour the warm milk into the egg yolk mixture whilst constantly whisking to avoid any lumps. Once combined, pour the mixture back into the saucepan and heat on a medium-low heat. Use a wooden spoon to stir the mixture until it thickens enough to coat the back of the spoon (5-10 minutes).

*Tip* if your custard is taking longer to thicken turn the heat up a little.

Once thickened, add the chopped-up dark chocolate and mix until completely melted and mixed in with no streaks.

Transfer to a bowl, cover the top of the custard directly with plastic wrap (cling film), let it cool then refrigerate for 1-2 hours (can also be made 1-2 days in advance and refrigerated).

Bring it out of the fridge 30 minutes before continuing with the next steps.

To make the chocolate custard

Mix the cocoa powder and sugar together in a bowl then whisk in the hot water.

Put the heavy cream in a large mixing bowl and whisk with an electric whisk to soft peaks.

Give the chocolate custard a quick whisk so it’s extra smooth then fold half of the whipped cream into the chocolate. Once combined add the next half and fold until combined.

Dip the Savoiardi biscuits in the cocoa liquid for 1-2 seconds on each side and arrange in a single layer on your dish. You can break some of the biscuits to fit the dish if needed.

Spread just under half of the chocolate cream mixture over the savoiardi then add another layer of dipped biscuits.

At this point, you can spread over the remaining chocolate cream or spread a thin layer and pipe the rest on the top using a round nozzle.

Refrigerate the tiramisu for at least 6-8 hours or overnight. Dust a little cocoa powder over the top just before serving.

To make the Tiramisu

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659971675/rpkc9c8syz57nheswlju.mp4

Indulge your sweet tooth with this chocolate tiramisu recipe - an easy and decadent dessert that&#39;s perfect for every occasion. Egg-free, fuss-free, no-bake, and totally customizable (make it boozy with Bailey&#39;s or alcohol-free), this tiramisu trifle dessert is the ideal treat for anyone!

Easy Chocolate Tiramisu Trifle

Cups Heavy Cream (- VERY COLD!)

TBS Cocoa Powder (- DIVIDED + more for dusting top)

TBS Confectioner’s Sugar (- DIVIDED)

Mascarpone (- slightly softened)

TBS Baileys (- DIVIDED (can substitute Kahlua, Irish Cream,

tsp Pure Vanilla Extract

Cup Cool Whip (- thawed if frozen)

¼ Cup Strong Brewed Coffee (- at room temperature)

TBS Granulated Sugar

Ladyfinger Cookie or Savoiardi ((about 24 cookies))

Dark Chocolate (- shaved

Optional Garnishes: Cool Whip Frosting

Make Chocolate Whipped Cream

Make the chocolate whipped cream: In a metal mixing bowl (SEE NOTES), add the heavy cream, 2 tablespoons cocoa powder and ¼ cup confectioner’s sugar.  Beat with a electric mixer for 4 minutes, or until medium-stiff peaks form.  Set aside in the refrigerator.

Make Mascarpone Mixture

Make the mascarpone layer: In a large bowl, gently fold the mascarpone with melted chocolate, 3 tablespoons confectioner’s sugar, 1 tablespoon Baileys (or coffee if non-alcoholic), and vanilla extract until JUST combined (SEE NOTES). Next, use a spatula to gently fold the cool whip into the mascarpone. Set aside.

Make Coffee Soaking Liquid

Make the coffee soaking liquid for the ladyfingers: In a shallow bowl, whisk together the coffee, granulated sugar, 1 tablespoon of cocoa powder and ¼ cup Baileys. Set aside.

Dip And Soak Ladyfingers

Dip ladyfingers in coffee mixture: Working with a third of the ladyfingers at a time (about 7-8 depending on the size of your bowl), dip the ladyfinger cookies into the coffee mixture, soaking both sides (SEE NOTES).

Layer Tiramisu Into A Trifle Bowl

Layer chocolate tiramisu into trifle bowl: First layer the soaked lady fingers onto the bottom of a 3 quart trifle bowl or glass bowl, arranging the cookies in a single layer and breaking the lady fingers in half if necessary to fit them into the bowl.  Next, dollop a third of the mascarpone cream mixture onto the ladyfingers and use an offset spatula to spread and smooth out the mascarpone mixture. Then, dollop a third of the chocolate whipped cream over the mascarpone mixture and use your spatula to spread out and smooth the whipped cream.  Repeat all the layers two more times - starting with dipping the lady fingers into coffee and ending with the whipped cream.

Chill Chocolate Tiramisu Trifle

Chill chocolate tiramisu trifle: Cover the tiramisu trifle with plastic wrap and place in the refrigerator. Let the tiramisu sit and set up in the fridge for at least 2 hours or up to overnight. (Why? The ladyfinger cookies need time to soften. If you like a spongy tiramisu, I recommend letting the trifle sit overnight in the fridge.)

Garnish And Serve Tiramisu With Chocolate

Garnish and serve: Dust the top of your tiramisu trifle dessert with cocoa powder, dollop with cool whip frosting, and then sprinkle with chocolate shavings, if using. Serve and enjoy!

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Easy Chocolate Tiramisu Trifle

Top 2 chocolate tiramisu recipes from across the web

The most viewed chocolate tiramisu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Tiramisu

Easy Chocolate Tiramisu Trifle

The most viewed chocolate tiramisu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine