Why You Must Make This Chocolate Tiramisu

• This dessert is the dream pairing for fans of both tiramisu and chocolate!
• Enjoy peace of mind as it uses cooked eggs, which means this dish is safe for all to indulge!
• Perfect for entertaining, as everyone loves having a personal serving of this rich delight!

Years ago, while visiting Vancouver, my family stopped by Romano’s Macaroni Grill. My son Tom ordered tiramisu, and after sharing a few bites, I was hooked. Excited to recreate the experience at home, I discovered that many recipes were shockingly high in calories. That’s when I stumbled upon a unique version in Bon Appetit. With a chocolate mousse twist, I felt optimistic that even the most discerning palate (my husband’s) might be swayed.

While my husband isn’t a fan of coffee, my boys inherited my appreciation for rich flavors and gladly enjoyed this chocolatey rendition of tiramisu. The combination of chocolate mousse and espresso-soaked ladyfingers was a hit, and I couldn’t help but agree—every bite was heavenly!

Ingredients

Coffee Syrup for Dipping:

• 1 cup strong coffee (or espresso)
• ½ cup Kahlua
• ¼ cup sugar

Mousse and Mascarpone Topping:

• 1 ¾ cup mascarpone cheese, divided
• 2 tablespoons plus ½ cup sugar
• ¼ teaspoon vanilla
• ½ teaspoon unflavored gelatin
• 4 egg yolks
• 1 cup heavy cream, divided
• 6 ounces semi-sweet chocolate, chopped (plus more for garnish)
• 32-48 soft ladyfingers

Instructions

1. Prepare the Coffee Syrup: In a small bowl, combine coffee, Kahlua, and sugar. Stir until the sugar completely dissolves. Set aside.
2. Make the Mascarpone Layer: In another bowl, whisk together 1 cup of mascarpone, 2 tablespoons of sugar, and vanilla. Cover and chill for later use.
3. Prepare the Gelatin: In a small bowl, combine 1 tablespoon of water and sprinkle the gelatin over it. Let it sit until softened, about 15 minutes.
4. Cook the Egg Yolks: In a heatproof bowl, mix egg yolks, ½ cup sugar, ¼ cup cream, and ¼ cup water. Place the bowl over a saucepan filled with boiling water. Whisk continuously until the mixture reaches 160ºF, around 3-4 minutes.
5. Incorporate the Gelatin: Remove from heat; stir in the gelatin mixture until fully combined. Place the bowl back over heat, add the chocolate, and whisk until the chocolate melts. Remove from heat and cool it in an ice bath. After about 5 minutes, whisk in the remaining mascarpone.
6. Whip the Cream: In a mixing bowl, whip the remaining ¾ cup cream until stiff peaks form. Gently fold in half of the whipped cream into the chocolate mixture, followed by the rest, being careful not to deflate the whipped cream.
7. Layer the Tiramisu: Spoon about ¼ cup of the chocolate mousse into the bottom of individual serving cups or ramekins. Dunk 2-3 ladyfingers in the coffee mixture briefly, then layer them over the mousse. Repeat the layer with more mousse, followed by another layer of soaked ladyfingers.
8. Top and Garnish: Spread about 2 tablespoons of the mascarpone mixture on top of the ladyfingers. For an elegant finish, sprinkle with shaved chocolate and cocoa powder if desired.

Expert Tips for Perfecting Your Tiramisu

• There are two types of ladyfingers: classic sponge cakes and Savoiardi, which are lighter and drier. Both can be used interchangeably, so choose based on your preference!
• When dipping ladyfingers in the coffee syrup, do a quick dunk. If you soak them too long, they’ll become mushy and fall apart.
• Feel free to experiment with different flavors! Swap out Kahlua for other liqueurs like Bailey’s, rum, or Amaretto for a unique twist.
• Give your tiramisu a good 6 hours in the refrigerator. Letting it chill overnight is even better, allowing all the flavors to meld beautifully!

Frequently Asked Questions