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Chocolate Tiramisù

Chocolate Tiramisù

Italian food, dessert, chocolate recipes, tiramisu recipes, dinner, espresso recipes, cheese recipes, mascarpone recipes, marscarpone recipes, vanilla extract recipes, heavy whipping cream recipes, dairy recipes, ladyfingers recipes, large groups, dinner party food


Espresso syrup

  • 1 1/2 cups espresso or strong coffee


  • 1 3/4 cups mascarpone cheese, divided
  • 2 Tbsp. plus 1/2 cup sugar
  • 1/2 tsp. unflavored gelatin
  • 1 cup chilled heavy whipping cream, divided
  • 6 oz. bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
  • About 48 soft ladyfingers

Recipe Preparation

Espresso syrup

  • Stir espresso and sugar in a small bowl until sugar dissolves; set aside.


  • Combine 1 cup mascarpone, 2 Tbsp. sugar, and vanilla in a small bowl and whisk to blend; cover and chill.

  • Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.

  • Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.

  • Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 Tbsp. mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.

Recipe by Kriss Harvey Venga Beverly Hills,

Nutritional Content

One serving contains: Calories (kcal) 821.0 %Calories from Fat 76.7 Fat (g) 69.9 Saturated Fat (g) 37.5 Cholesterol (mg) 315.5 Carbohydrates (g) 46.5 Dietary Fiber (g) 1.7 Total Sugars (g) 29.7 Net Carbs (g) 44.8 Protein (g) 12.9 Sodium (mg) 100.6Reviews Section

Chocolate Tiramisù

Mix the butter and half the flour in a planetary mixer with flat blender. Add the sugar, then the yolks with the vanil-la seeds extracted from the pod, and finally the remaining flour, barley, chemical yeast and salt. Roll out the short-crust pastry on a baking tray and leave to rest in the refrig-erator until cooled. Roll out to a thickness of 3 mm and cut 8 cm diameter discs. Use perfo-rated baking trays for optimal baking. Bake at 170°C for 10 minutes with the valve open.


• Guayaquil coating 64% as needed

Take some plastic single-por-tion moulds with a cylindrical shape and place them on a baking tray. Pour the previous-ly tempered coating into the cylinders. Wait a few seconds and lift the cylinder moulds before placing them on a bak-ing tray. Allow to crystallize at 18°C for about two hours and then remove the rings from the cylinders.


  • fresh cream 500 g
  • sugared yolk 150 g
  • animal gelatin 10 g
  • water for gelatin 50 g
  • Blanc Satin white coating 29.2% 300 g
  • mascarpone 300 g
  • vanilla pod 1

Heat the cream and the sweetened yolk to 55°C in a carafe. Add the vanilla seeds and moistur-ised gelatin. Combine the white coating and then the mascarpone. Mix well with an immer-sion blender to obtain a smooth and uniform mixture. Allow to cool for at least 24 hours in the refrigerator until stabilized. Before use, whisk lightly in the planetary mixer with a thin whisk to achieve the desired consistency.


  • espresso coffee 150 g
  • soluble coffee 20 g
  • sugar 150 g
  • butter 100 g
  • fresh eggs 250 g
  • weak flour 120 g
  • powdered cocoa 10 g
  • baking powder 10 g

Dissolve the soluble coffee in the espresso. Pour all the ingredients into a blender. Blend at full speed for one minute. Strain. Pour the mixture into a siphon of sufficient size. Allow to cool for an hour in the refrigerator and then charge it with 2-3 cartridges. Siphon onto trays with bak-ing paper and immediately bake at 220°C for four or five minutes with the valve open. With a part of the mix make small decorative sponges. Siphon 20 g of product into rigid plastic cups. Cook for thirty seconds in a microwave oven at full power. Cool the both the cookie sheets and sponges for a few minutes and then place in the freezer. Store in the freezer. Cut 6 cm diameter discs from the cookie sheets, suitable for single portions.


Heat the coating and cocoa butter to 50°C and mix well. Then use at a temperature of 35°C.


Prepare the shortcrust pastry bottoms on a baking tray and place the chocolate rings in the middle. Start decorating with mascarpone cream, using a pastry bag to fill the mould about a third of the way. Insert a coffee cookie disc. Repeat with the cream and the cookie. Com-plete with a spiral of mascarpone cream using a 2 cm St. Honoré nozzle and a swivel base. Chill in the freezer for a few minutes to cool the surface of the cream. Finally, before sprinkling the surface with the chablon previously warmed to 35°C, decorate with siphoned cookie sponges and white chocolate sticks.

Recipe Summary

  • 1 round bakery pound cake
  • 2 tablespoons instant espresso granules
  • ¾ cup boiling water
  • ½ cup Kahlúa or sweet marsala wine, divided
  • 6 large eggs, separated
  • 1 ¼ cups sugar, divided
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • ½ cup whipping cream, divided
  • 1 ½ (8-ounce) containers mascarpone cheese*
  • 1 ¼ cups (8 ounces) double chocolate morsels, divided (we tested with Ghirardelli)
  • 2 tablespoons butter
  • Garnishes: sweetened whipped cream, coarsely chopped chocolate-covered coffee beans

Slice enough pound cake to get 18 (1/3") slices. Line sides and bottom of an ungreased 9" springform pan with 12 to 14 slices of pound cake. Set remaining pound cake aside. Dissolve espresso in 3/4 cup boiling water stir in 1/4 cup Kahlúa. Brush pound cake with 3/4 cup espresso mixture, setting aside remaining 1/4 cup espresso mixture.

Whisk together 6 egg whites and 3/4 cup sugar in top of a double boiler place over simmering water, and cook, whisking often, until mixture reaches 160°. Transfer egg white mixture to a large bowl beat at high speed with an electric mixer until stiff peaks form. Set aside.

Sprinkle gelatin over 1/2 cup cold water in a saucepan let soften 1 minute. Cook over medium heat, stirring until gelatin dissolves. Add 1/4 cup whipping cream set aside.

Whisk together 6 egg yolks, remaining 1/2 cup sugar, and remaining 1/4 cup Kahlúa in top of double boiler. Place over simmering water, and cook, whisking often, until mixture reaches 160°. Remove bowl, and beat at medium speed with a handheld electric mixer until thick and pale. Add mascarpone cheese and gelatin mixture, beating until smooth. Fold in about 1 cup meringue fold in remaining meringue. Spoon half of mascarpone mixture into springform pan. Top with remaining pound cake slices brush pound cake slices with remaining 1/4 cup espresso mixture.

Place half of chocolate morsels in a glass bowl. Microwave on HIGH 1 1/2 minutes stir until smooth and slightly cool. Add 1/2 cup mascarpone mixture, stirring until smooth fold into remaining mascarpone mixture. Spoon chocolate mascarpone mixture into springform pan. Chill 20 minutes or until slightly firm on top.

Combine remaining chocolate morsels, remaining 1/4 cup whipping cream, and butter in a small glass bowl. Microwave on HIGH 1 1/2 minutes. Stir until chocolate melts and mixture is smooth. Spoon chocolate ganache over top of dessert, spreading to edges with a small offset spatula. Cover and chill at least 8 hours.

Before serving, run a knife around edge of pan to release sides. Remove Charlotte to a serving plate let stand 20 minutes. Garnish, if desired.

List of Ingredients

  • 1 1/2 C. of cream
  • 1 1/3 C. of mascarpone cheese
  • 2 1/2 C. of powdered sugar
  • 4 OZ. of pasteurized egg yolks
  • 7 TBSP. of espresso coffee
  • 3 1/2 OZ. of white chocolate
  • 1 level TSP. of instant coffee
  • 8 ladyfingers
  • Unsweetened cocoa powder
  • Dried, powdered raspberries


Over a hot but not boiling double boiler, melt the white chocolate with a scant 1/2 cup of cream, mixing well. Beat the egg yolks with the powdered sugar, the mascarpone and instant coffee until fluffy.

Whip the cream separately and fold it into the mascarpone mixture, stirring with a spatula from the bottom to the top so as not to flatten the mixture. Distribute the chocolate sauce into bowls and add the cream and mascarpone mixture.

Dust with cocoa powder and dried raspberries crushed into powder. Dip half of each ladyfinger in the espresso coffee, then set them with the wet part in the tiramisu and the dry part sticking out.

Recipe Summary

  • 1 cup mascarpone cheese
  • 1 1/4 cups cold heavy cream
  • 3/4 cup confectioners' sugar
  • 5 tablespoons almond-flavored liqueur, such as Disaronno Originale
  • 1 can (15 ounces) pure pumpkin puree
  • 2 ounces semisweet chocolate, roughly chopped, or chips
  • 1 tablespoon unsweetened cocoa powder, plus 1 1/2 teaspoons for dusting
  • 27 to 30 ladyfingers (from a 14.2-ounce package)
  • 1/4 teaspoon ground cinnamon, for dusting

In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.

In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water add 3 tablespoons liqueur.

Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.

Tiramisù recipe

Make this classic Italian dessert in individual portions or as a large sharing dish to bring to the table. You can make the dessert up to 8 hours ahead and store in the fridge.

You will need 4&ndash6 small tumblers if you're making individual pots. You could make this in a large 1.2-litre (2-pint) dish.

Tip: If you can&rsquot find sponge fingers, use trifle sponges or slices of sponge cake instead. However, they are less robust once dipped so take care when assembling.

Tip: Give the sponge fingers a really good dunking in the coffee and brandy. There&rsquos plenty to go around and ideally, you want them to absorb all the flavour and add moisture to the dish.


  • 250 g full-fat mascarpone cheese
  • 300 ml double cream (heavy cream)
  • 2 tsp vanilla extract
  • 4 tbsp icing sugar (confectioners' sugar), sifted
  • 125 ml strong coffee, cooled
  • 6 tbsp brandy
  • 12 sponge fingers
  • 50 g dark chocolate, coarsely grated
  • 8.8 oz full-fat mascarpone cheese
  • 10.6 fl oz double cream (heavy cream)
  • 2 tsp vanilla extract
  • 4 tbsp icing sugar (confectioners' sugar), sifted
  • 4.4 fl oz strong coffee, cooled
  • 6 tbsp brandy
  • 12 sponge fingers
  • 1.8 oz dark chocolate, coarsely grated
  • 8.8 oz full-fat mascarpone cheese
  • 1.3 cups double cream (heavy cream)
  • 2 tsp vanilla extract
  • 4 tbsp icing sugar (confectioners' sugar), sifted
  • 0.5 cup strong coffee, cooled
  • 6 tbsp brandy
  • 12 sponge fingers
  • 1.8 oz dark chocolate, coarsely grated


  • Cuisine: Italian
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 0 mins
  • Serves: 4


  1. Measure the mascarpone and about 50ml (2fl oz) of the cream into a large bowl, whisking until smooth.
  2. Slowly add the remaining cream and whisk again into soft peaks, being careful not to over-mix or it will be too thick.
  3. Fold in the vanilla extract and icing sugar.
  4. In a separate bowl, combine the coffee and brandy.
  5. Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers.
  6. Spoon half of the cream mixture on top and half of the grated chocolate.
  7. Break the remaining sponge fingers and soak in the coffee and brandy.
  8. Place the soaked sponge on the cream layer, then spoon the remaining cream mixture on top, levelling neatly.
  9. Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature.

This recipe is from Mary Berry&rsquos Quick Cooking by Mary Berry (BBC Books, £22). Photography by Georgia Glynn Smith.

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This is best made the day before serving. Serves 12 – 14.

1 bag frozen mixed berries (about 2 cups, or substitute with fresh)

juice of 1 orange (about 1/3 cup)

1 teaspoon vanilla extract

2 pints of blueberries or raspberries or blackberries or a mix

about 1/2 package ladyfingers (savoiardi biscuits)

dark chocolate, in small chunks or shards

To begin, put the orange juice and frozen berries in a saucepan and cook over medium heat until the berries have mostly lost their shape and the sauce forming begins to thicken. Taste the berries and, if needed, add a bit of sugar or liquor (anything fruity) to taste.

Meanwhile, in a large bowl, beat the mascarpone, heavy cream, powdered sugar and vanilla with electric beater for a few minutes.

Once the mascarpone mixture and the berries are ready, prepare your dessert: in a rectangular serving dish with high sides, arrange a layer of ladyfingers, breaking them to fit the dish if necessary. Spoon about 1/2 of the cooked berry mixture on top, spreading evenly. Evenly sprinkle half of the chocolate chunks, then half of the mascarpone mixture on top. Repeat, arranging another layer of ladyfingers, then pouring the remaining cooked berries on top,* then most of the remaining chocolate, then all of the mascarpone. Finish by arranging the fresh berries on top and sprinkling whatever chocolate you have left.
Refrigerate for at least 6 hours remove from the fridge about 1 hour before serving in small square slices.

*You want to make sure the ladyfingers are doused in enough liquid, otherwise they will be dry (as mine was). If the berries didn’t give off enough or you cooked it down too much, you can add a few sprinkles of orange juice or liquor, or just cook more berries.

Dalgona Tiramisu

This dessert is meant to be casual: Serve yourself, your significant other or whomever else you’re sharing home quarantine with at leisure. I used a shallow dinner bowl but any 4-cup dish will work. If you don’t have heavy cream already at home, or there is none at the grocery, you can use 1/2 cup of plain Greek yogurt or sour cream (no need to whip it) use whipped topping, such as Cool Whip (I won’t judge!) in place of the whipped cream or, to make it vegan, use whipped canned coconut cream. And if you don’t have both granulated and brown sugar, use 2/3 cup total of whatever you have. Same goes for the chocolate chips if you have leftover bars, use those instead.

In the bowl of a stand mixer or large bowl, combine both sugars, the instant espresso, vanilla, salt and 1/3 cup boiling water. Attach the whisk attachment to the mixer, or use a handheld mixer, and beat on medium-low speed until the ingredients are combined and starting to thicken, 1 to 2 minutes. Increase the speed to medium-high and continue beating until the mixture is lightened and the consistency of shaving cream, 3 to 4 minutes more.

Turn off the mixer and pour in the chocolate. Continue beating on medium speed until the chocolate combines with the coffee fluff. The mixture will deflate slightly and that’s OK. Scrape the whisk and bottom of the bowl to make sure everything is combined evenly, then transfer the mousse to a bowl. Pour the cream into the mixer (no need to clean the bowl or whisk) and beat it on medium speed until stiff peaks form. Scrape the whipped cream into the mousse and gently fold the two mixtures together until smooth.

Place enough ladyfingers in the bottom of any shallow 4-cup dish to cover it, breaking the cookies into pieces to fit. Pour over half the mousse, then cover with the remaining ladyfingers, or enough to cover (you may have leftover ladyfingers, depending on the size and brand you’re using). Scrape the remaining mousse over the ladyfingers and use a small metal spatula or spoon to spread the mousse evenly across so that it covers the ladyfingers completely. Transfer the dish to the refrigerator and let chill until set, at least 4 hours or up to overnight.

Dust some cocoa powder and/or powdered sugar over the top of the tiramisu, if you like, then dig in.

Tiramisù Tart

‘Tira mi sù’ means pick-me-up in Italian and refers to the hit of coffee that you get from the coffee soaked savoiardi biscuits in this delicious Italian dessert.

I’ve always been a lover of Tiramisù and find it one of the most delicious of the Italian desserts. Indeed, there aren’t actually that many proper famous Italian desserts. We more regularly favour after dinner fruit served to us direct from our father’s paring knife or Italian biscuits (like cantucci or nacatoli, or that delicious biscuit/dessert hybrid the cannoli) to be enjoyed with coffee, rather than a plated dessert.

But, the Tiramisù has a special place in many a heart. In the past I’ve shared recipes for Tiramisù in the form of the traditional version of the dessert, or a semifreddo version, or even a tiramisù filled easter egg found here. Alas it has been almost exactly 3 years since my last Tiramisù flavoured recipe so its time to bring you the incredible flavours of the tiramisù again, but this time in tart form.

There were a few reasons for this tart version of the Tiramisù. Firstly, I was sent a gorgeous rose gold perforated tart case from Wiltshire which creates perfectly crisp tart shells thanks to the perforations in the pan providing even heat distribution when baking.

Secondly, even though I am now lactose intolerant (thanks to having my little one a couple of years ago and magically developing an intolerance) I haven’t really had Tiramisù since, and was craving it. Sometimes you gotta roll the lactose intolerance dice and see where they land. Update: they didn’t land in my favour.

Thirdly, I had some great ideas about how I wanted to make the Tiramisù flavours sing and knew that I could incorporate them in an interesting way (starting with the coffee flavoured shortcrust).

This recipe starts with a homemade coffee shortcrust which uses instant coffee to add that much needed coffee flavour to the tart, then inside is a thin layer of a boozy Frangelico infused chocolate ganache and to top if off it has a Mascarpone cream.

Now I did try this the traditional way with a cream free mascarpone zabaglione but the texture and density just wasn’t right for the crisp tart case, so I opted for a slightly less traditional – but much easier to make – Mascarpone cream.

The resulting tart has everything you want from a Tiramisu with the coffee, alcohol, mascarpone and chocolate flavour but with the added bonus of the crisp textural crust. Enjoy!

Tiramisù Tart




Mascarpone cream


To make the pastry, grind the instant coffee into a powder using either a spice grinder or a mortar and pestle. Transfer to a food processor with butter and icing sugar and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and iced water and pulse until the pastry comes together in a ball. If the pastry has not formed a ball add extra iced water 1/2 tablespoon at a time until this happens. Form pastry into a disc, wrap with cling wrap and refrigerate for at least 1 hour.

Roll the pastry out to a large circle in between 2 sheets of baking paper ensuring it is big enough to cover the base and sides of the tart tin. Remove 1 sheet of baking paper and flip the pastry into the tin gently, removing the other sheet of baking paper once the pastry is on the tin. Gently press the pastry into the base and sides of the tart tin and then trim the pastry until it is levelwith the tin. Prick the base of the tart tin with the tynes of a fork and place in the freezer for 20 minutes.

Line the pastry with baking paper and baking weights and bake for 12-14 minutes. Remove the paper and weights and bake for an additional 12 minutes until pastry is golden. Remove from oven and set aside completely.

To make the ganache, cut the chocolate into tiny pieces and place in a metal bowl. Add the cream to a microwave safe bowl and microwave in short bursts until just boiling. Add the Frangelico and stir to combine, then pour over the chocolate. Let it stand for a minute to allow the chocolate to melt. Whisk the mixture until completely combined and smooth then allow to cool and pour into the cooled tart cake. Refrigerate for 1 1/2 - 2 hours.

For the mascarpone cream combine the cream and icing sugar in a large bowl and mix until stiff peaks form. Add the mascarpone and vanilla bean paste and mix until just combined. Fill the remainder of the tart case to the top with the mascarpone cream and level until smooth then transfer the remaining mixture to a piping bag with a large French piping tip (or a large round piping tip) and pipe small dollops of the mixture on top of the tart. Refrigerate for a minimum of 2 hours until completely set and then
sprinkle with cocoa powder and serve.


Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons whipping cream, or heavy cream

1/4 cup semisweet chocolate chips

Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely