Description
This delectable Chocolate Tiramisu is a heavenly twist on the classic Italian dessert, featuring layers of chocolate-infused custard, creamy mascarpone, and coffee-soaked lady fingers. Perfect for chocolate lovers, this no-bake, make-ahead dessert is rich, decadent, and sure to impress at any gathering.
Ingredients
Units
Scale
Chocolate Custard
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 ounces dark chocolate, chopped (or 1/4 cup chocolate chips)
- 2 egg yolks
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Chocolate Tiramisu Assembly
- 42 lady fingers
- 2 cups hot chocolate, cooled
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 16 ounces mascarpone cheese
- 2 tablespoons granulated sugar, divided
- 1/2 cup chocolate curls (for garnish)
- Cocoa powder or additional chocolate shavings (for dusting, optional)
Instructions
- Prepare the Chocolate Custard: In a small saucepan over medium heat, whisk together the granulated sugar, cornstarch, milk, heavy cream, and chocolate. Stir constantly until the mixture starts to bubble and thickens. Place the egg yolks in a separate mixing bowl. Pour a small amount of the hot chocolate mixture into the yolks, whisk rapidly to temper, then pour the egg mixture back into the saucepan. Cook, whisking constantly, for another 90 seconds. Remove from heat and stir in the butter and vanilla until melted and smooth. Transfer to a glass bowl and refrigerate until completely cool.
- Prepare the Lady Fingers: Combine the hot chocolate and vanilla extract in a shallow bowl. One at a time, dip the lady fingers into the hot chocolate mixture just long enough to absorb some liquid but not become soggy. Arrange 14 dipped lady fingers in the bottom of a 9×9-inch pan or on a serving platter to form the first layer. Break the lady fingers as needed to fit.
- Make the Mascarpone Cream: In a medium bowl, use a hand mixer to beat the heavy cream and 1 tablespoon granulated sugar until stiff peaks form. Gently fold in the mascarpone cheese until just combined and smooth.
- Layer the Tiramisu: Spread half of the mascarpone cream evenly over the first layer of lady fingers. Add a second layer by dipping 14 more lady fingers in the hot chocolate and placing them over the mascarpone. Spread the cooled chocolate custard over this layer. Add a final layer with the remaining 14 dipped lady fingers.
- Finish and Chill: Top with the remaining mascarpone cream. Refrigerate the tiramisu for at least 2 hours, or until fully set and chilled.
- Garnish and Serve: Before serving, dust the top with cocoa powder or garnish with chocolate curls using a vegetable peeler to shave chocolate on top. Slice and enjoy cold.
Notes
- For the best flavor and texture, allow tiramisu to chill overnight before serving.
- Don’t oversoak the lady fingers to prevent a soggy dessert.
- Use high-quality chocolate for a richer custard.
- If desired, substitute coffee or espresso for the hot chocolate for a less sweet, more traditional flavor.
- Tiramisu can be made up to 2 days in advance.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 440
- Sugar: 17g
- Sodium: 125mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 145mg
