Light as a cloud, this Chocolate Tiramisu is made up of heavenly layers of mocha syrup-soaked ladyfingers, rich chocolate ganache, and fluffy chocolate mascarpone filling!
The end of 2025 is upon us…can you believe it? Just when I started getting used to writing the year ’25 in the date, the year decides to change on us. Every year seems to flash by faster and faster, and I don’t like it one bit.
Even though it’s impossible to tell Father Time to slow down, at least the New Year gives us an excuse to celebrate with something sweet. And for me, that something sweet is this heaven-on-earth Chocolate Tiramisu…
Why You’ll Love This Chocolate Tiramisu
Chocolate Lover’s Tiramisu: This truly is the ultimate chocolate tiramisu. With delicate ladyfingers soaked in mocha syrup, creamy chocolate mascarpone filling, and smooth chocolate ganache, this tiramisu has a triple dose of chocolate.
Super Light and Fluffy: Every single bite is like sinking your teeth into the fluffiest chocolate cloud. There’s nothing dense or heavy about this tiramisu, which means you’ll have a very hard time not going back for seconds.
Quick and Easy to Make: With barely any cooking involved, no baking required, and just a few simple ingredients, this tiramisu can be thrown together in less than an hour. The hardest part? Waiting for it to chill for AT LEAST 6 hours. However, that also makes it the perfect make-ahead dessert!
Tips for Making Chocolate Tiramisu
Use COLD mascarpone cheese: To prevent curdling and separation, use mascarpone straight from the refrigerator. You want the mascarpone cheese to be cold when it’s combined with the other ingredients. This ensures a smoother, more stable filling.
ALWAYS sift the cocoa powder: Cocoa powder has the tendency to clump up, so to prevent those stubborn bits of cocoa from forming, I ALWAYS sift the cocoa powder. This goes for both the syrup and the filling in the recipe. Not only will you end up with a smoother filling, but it’ll also help you to avoid over-mixing.
Don’t over-mix the filling: As I mentioned earlier, mascarpone is prone to curdling and separating, especially when it’s been beaten too much. That’s why it’s best to beat the filling just until the ingredients are incorporated. No need to whip any extra air into the filling, since whipped cream is folded in at the end.
Dip ladyfingers quickly: When working with the ladyfingers, simply dip both sides into the mocha syrup, then place them into the baking dish. You don’t want to keep them submerged in the syrup for too long, or you’ll end up with soggy ladyfingers. You can, however, drizzle 2-3 Tablespoons of the syrup evenly over the ladyfingers after placing them into the dish.
Let it chill overnight: I know the recipe says “at least 6 hours”, but I urge you to chill the tiramisu overnight. This allows the ladyfingers to fully soften and absorb the syrup, while also firming up the mascarpone filling. Although 6 hours is the minimum, an overnight chill (at least 12 hours) results in firmer layers and deeper flavor.
Can I add alcohol to this tiramisu?
Yes! If you’d like to make a boozy version, you can add a few Tablespoons of liqueur to both the syrup and the mascarpone filling. As far as amount goes, it depends on your taste and the type of liqueur you use. For this tiramisu, I recommend either a coffee liqueur like Kahlua or an Irish cream liqueur. In fact, you can check out my recipe for Bailey’s Tiramisu, to get a better idea of how much liqueur to add.
Can I freeze this tiramisu?
Definitely! This tiramisu freezes incredibly well. You can either freeze it whole, making sure to cover it tightly in plastic wrap and aluminum foil. Or, if you want to enjoy a piece every once in a while, cut the tiramisu up into individual squares, wrap them each in plastic wrap, and seal them in a freezer-safe ziplock bag. To thaw, unwrap a piece, place it onto a plate, and let it sit at room temp for about 30 minutes. If you’re unthawing a whole tiramisu, let it sit in the refrigerator overnight.
Whether you plan on spending New Year’s Eve partying it up with friends, or relaxing at home in PJ’s while binge-watching 90’s family classics (like me!!), I can guarantee that this Chocolate Tiramisu is the best way to ring in the New Year.
Chocolate Tiramisu
Ingredients
Mocha Syrup:
- 1 cup water
- ½ cup granulated sugar
- 2 teaspoons instant espresso powder*
- 2 teaspoons cocoa powder**
Chocolate Ganache:
- 3 ounces semi-sweet chocolate, chopped or chips
- ⅓ cup heavy cream
Chocolate Mascarpone Filling:
- 1 ½ cups heavy cream
- 16 ounces mascarpone cheese
- 1 cup + 2 Tablespoons granulated sugar
- 2 Tablespoons cocoa powder
- 1 teaspoon vanilla
- Pinch salt
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
Instructions
Make the Syrup:
- Combine the water, sugar, espresso powder, and cocoa powder in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat and set aside to cool completely.
Make the Ganache:
- Place the chocolate in a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to simmer. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes.
- Remove the plastic wrap and stir until smooth. Allow to cool to room temperature.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, cocoa powder, vanilla, and salt. Beat on medium speed until smooth and creamy--try not to overbeat. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers into the mocha syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.***) Spread half of the the mascarpone filling on top of the ladyfingers. Drizzle half of the ganache on top. Place another layer of mocha syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours before serving, preferably overnight. Cut into squares and drizzle with leftover ganache.