Easy As Cookies

  • Recipes
  • About
menu icon
go to homepage
  • Recipes
  • About
subscribe
search icon
Homepage link
  • Recipes
  • About
×
Home » Recipes » Desserts

Chocolate Espresso Tiramisu

Published: Feb 25, 2025 · Modified: Mar 22, 2025 by Leona Konkel · This post may contain affiliate links · This blog generates income via ads

Sharing is caring!

  • Share
  • Tweet
  • Email
↓ Jump to Recipe

A dessert that I absolutely love, but almost never make since my husband doesn't like coffee, is tiramisu. I do have one tiramisu recipe up my sleeve, though - this creamy, rich, easy-to-make Chocolate Espresso Tiramisu.

a square of tiramisu on a plate, seen from the side so you can see the layers.

This no-bake recipe is flavorful and decadent. It's easy to make a half recipe (like for yourself when your husband doesn't like coffee). The only "cooking" you do is melting chocolate. It's fluffy and creamy, somehow light and rich at the same time. And, it's a make-ahead dessert.

Basically, it's fantastic!

[This post contains affiliate links. I may make a commission for purchases made through links on this post. As an Amazon Associate, I earn from qualifying purchases.]

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Equipment
  • Storage
  • FAQ
  • Other Creamy Desserts
  • 📖 Recipe

Ingredients

Tiramisu is a decadent, creamy dessert, and this no-bake version is easier than other recipes! It takes:

  • Ladyfingers
  • Espresso
  • Chocolate
  • Mascarpone cheese
  • Powdered sugar
  • Vanilla
  • Heavy Cream

Ladyfingers are a lightweight that's similar to a dry sponge cake. They're usually made with eggs, and are perfect for soaking up liquid.

Tiramisu generally takes coffee or espresso. Even if it's a light-roast, coffee gives tiramisu a signature flavor. Espresso, or another strong coffee, is a dominant flavor in this recipe. Be sure you use something that takes good to you. Bitter, stale, or substandard coffee will ruin your dessert.

I use dark or semisweet chocolate in this, to pair with the notes from the espresso.

Mascarpone cheese is a creamy cheese that also gives tiramisu one of its main flavors and its texture. Check out the substitutions section if you have trouble finding it.

Powdered sugar, instead of granulated, helps thicken the filling.

While most tiramisu recipes take eggs, this recipe includes heavy cream that you whip into the filling to provide more creamy and rich texture. (Be aware that ladyfingers often have eggs. If you need an egg-free dessert, be sure that you use egg-free ladyfingers or a substitute.)

Instructions

My friend Molly and I made this recipe back in 2014, from a recipe from the Publix grocery store magazine! I've made a few changes to how I make it in 2025.

Be sure to pull your mascarpone cheese out to soften before you start! I recommend 30-60 minutes, depending on how warm your kitchen is.

Go ahead and melt the chocolate. Set it aside and let it cool briefly while you prepare the filling.

pound cake layered in a glass dish, drizzled with coffee
  1. Slice your ladyfingers (or pound cake, in my pictures above). Layer them into the bottom of a pan, and drizzle with 2 tablespoons espresso.
mascarpone cheese, powdered sugar, vanilla, and coffee, beaten together in a stand mixer bowl.
  1. Beat together the mascarpone cheese, powdered sugar, vanilla, and 2 tablespoons of espresso. (My cream is pale in these photos because I made this batch with regular coffee.) Mix until creamy.
mascarpone cheese, powdered, sugar, vanilla, and coffee, beaten with melted chocolate, in a stand mixer bowl.
  1. Add the melted chocolate. Beat until mixed, scraping the bowl to be sure everything is combined. It'll look like above. Then, add the heavy cream and mix until thick and creamy. Don't overmix.
chocolate mascarpone cream spread over cake in a glass dish.
  1. Dollop half of the mixture over your soaked ladyfingers. Be careful as you spread the mixture; don't push too hard, or the cake may move around.

pound cake layered over mascarpone cream, drizzled with coffee, in a glass dish.
  1. Top with the remaining ladyfingers, drizzle with the remaining 2 tablespoons espresso...
chocolate mascarpone cream spread on top of cake in a glass dish.
  1. ...and dollop with the remaining mascarpone cheese mixture, covering the cake as you did before.

tiramisu in a glass pan, drizzled with chocolate

Melt a little more chocolate, and drizzle it along the top.

Cover the tiramisu, and store in the refrigerator. Chill for at least 6 hours before serving.

Substitutions

Ladyfingers are sometimes hard to find. Sponge cake is a good substitute. Although we originally made the tiramisu with ladyfingers in 2014, I recreated it with thinly sliced pound cake in 2025. Pound cake is dense; you will need more than 7 ounces.

If you don't have espresso, you can use strongly brewed coffee instead. However, your dessert may not be as coffee-forward. See the FAQ for more details.

While mascarpone cheese can be found in most stores, it's expensive. You can hack together a substitute by using 6 ounces cream cheese, 2 tablespoons heavy cream, and 2 tablespoons yogurt or sour cream. That is how I made this recipe in 2025. PS: The leftover cream cheese is exactly what you need to Sprinkle Cookies.

Equipment

I strongly recommend that you use a hand mixer (affiliate link) to whip the mascarpone cream, because it will be so much faster. However, I know that Molly and I did it by hand in 2014, so it is possible without one.

You can layer the tiramisu in any kind of container, since it's a no-bake dessert. I recommend glass so you can see the layers from the outside.

Storage

Store the tiramisu in the refrigerator. Since it has so much dairy, do not leave at room temperature for more than an hour if serving at a party.

a bite of tiramisu, on a fork.

FAQ

What is tiramisu?

Tiramisu is a layered Italian dessert made with ladyfingers, mascarpone cheese, usually eggs, and coffee. This recipe doesn't take eggs, although eggs are often an ingredient in ladyfingers.
I'd categorize tiramisu as a type of trifle, since it's a cake layer (ladyfingers) soaked with coffee and layered with a creamy filling. We don't make a lot of trifles in the US, but the main one that comes to mind is a banana pudding.

What can I use instead of ladyfingers in tiramisu?

I've successfully made this tiramisu using leftover pound cake. It needs to be thinly cut. Many recipes recommend sponge cake as a ladyfinger substitution.

Can I make this tiramisu without espresso?

Yes, and no. You can brew extra-strong coffee instead of espresso. In single-serve machines, this involves using a packaged coffee pod with a very dark roast coffee.
I have made this with a normal coffee pod in a single-serve machine. It worked, but the coffee flavor was mild, even when I added additional coffee to the filling. My husband, who doesn't like coffee, said he could tell it was there, just as he can tell when there's coffee added to a chocolate dessert to enhance the flavor. I don't think he'd eat more than a bite or two.
If you want a coffee-free tiramisu, I recommend you try drizzling the cake with a small amount of rum or brandy if you can tolerate alcohol. If you're just avoiding caffeine, however, decaf will work fine.

What can I use in tiramisu if I don't have mascarpone cheese?

I successfully substituted 6 ounces of cream cheese, 2 tablespoons heavy cream, and 2 tablespoons whole fat Greek yogurt in place of the mascarpone when I tested this recipe in 2025; I adapted this mascarpone cheese substitute from Real Simple.
Soften the cream cheese as called for in the recipe, and beat with the cream and yogurt until blended before continuing with the rest of the recipe.

Can I make this tiramisu gluten-free?

I expect that this recipe could be made with gluten-free cake, as long as it is one that would absorb the espresso. Please check the labels on the remaining ingredients to ensure that they don't include any rogue gluten.

Can I make this tiramisu egg-free?

While this filling doesn't take eggs, many ladyfingers contain eggs. So do sponge cake and pound cake, my recommended substitutes. As long as you can find an egg-free cake or cookie substitute, it's easy to make it egg-free.

Can I make this tiramisu dairy-free?

While dairy substitutes have come a long way, there's no substitute for the cheese or the heavy cream in this recipe. To make a dairy-free tiramisu, I recommend finding a recipe specifically created to be dairy-free.

Other Creamy Desserts

  • chocolate chip cookie cheesecake bars, seen from the side
    Chocolate Chip Cookie Cheesecake Bars
  • slice of brownie cheesecake, with a bite on a fork
    Brownie Cheesecake
  • bite of earthquake cake on a fork in front of a plate
    Earthquake Cake (from scratch)
  • A slice of coconut cream pie with whipped cream on top.
    Coconut Cream Pie

Interested in other recipes? I save and share recipes I like or want to try on my Pinterest page - follow me there! You can also check out my Facebook page for more recipes and helpful tips. I'm also happy to try to help troubleshoot my recipes there.

Have you tried this recipe? Or have a question about it? Rate it or leave a comment below! (PS: rating my recipes helps other people find them, too!)

📖 Recipe

a square of tiramisu on a plate, seen from the side so you can see the layers.
Print Recipe Pin Recipe Save Saved!
5 from 1 vote

Chocolate Espresso Tiramisu

A flavorful, easy-to-make, no-bake Chocolate Espresso Tiramisu. This recipe is creamy and fluffy, light yet rich. A decadent make-ahead dessert!
Prep Time40 minutes mins
Chilling Time6 hours hrs
Total Time6 hours hrs 40 minutes mins
Course: Dessert
Cuisine: American, Italian
Keyword: chocolate, espresso, no-bake, tiramisu
Servings: 9
Calories: 365kcal
Author: Leona Konkel

Ingredients

  • 24 ladyfingers (7 ounces/200 grams)
  • 6 tablespoons espresso (1 ½ ounces/45 grams) (divided)
  • ½ cup bittersweet chocolate (3 ounces/85 grams)
  • 1 cup mascarpone cheese (8 ounces/227 grams) (softened)
  • ¼ cup powdered sugar (2 ounces/35 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • 1 cup heavy cream (8 ounces/227 grams)
  • 2 tablespoons bittersweet chocolate (for drizzling) (optional)

Instructions

  • Split the ladyfingers in half lengthwise. Layer half of the ladyfingers along the bottom of an 8-inch square container. Drizzle with 2 tablespoons espresso.
  • Melt the chocolate. In the microwave, heat on high for 30 seconds. Stir, then microwave another 10 seconds. Repeat until chocolate is completely melted and smooth.
    In a double boiler on the stove, heat gently over steam. Stir until melted.
    Either way, do not overheat the chocolate. Set aside briefly to cool while you make the cream filling.
  • In a large mixing bowl, beat the mascarpone cheese briefly to loosen it. Beat in powdered sugar, 2 tablespoons espresso, and vanilla, until smooth and creamy.
  • Pour in the melted chocolate, then beat until thoroughly mixed.
  • Add heavy cream, and beat until creamy, and soft peaks form.
    Depending on how much you beat the mascarpone mixture before you added the chocolate, this may not take long. Do not overmix.
  • Dollop half of the mascarpone mixture over the ladyfingers, and spread to cover. Be careful spreading, as the cake underneath can move under pressure.
  • Top with remaining ladyfingers, then drizzle the remaining 2 tablespoons espresso over them. Top with remaining mascarpone mixture.
  • Melt a small amount of additional chocolate and drizzle over the tiramisu. Cover and chill for at least 6 hours.
  • Serve and enjoy. Ideally leftovers should be immediately refrigerated. If serving at a party, do not leave out at room temperature for more than an hour.

Notes

If you can't find ladyfingers, you can use sponge cake or thinly sliced pound cake. The tiramisu in the photos was made with pound cake.
You can use strongly brewed coffee in place of espresso; this will create a milder coffee flavor. Decaf is fine. 
If your mascarpone cheese isn't thoroughly softened, you will have lumps. Give yourself plenty of time to soften the cheese. 
If you can't find mascarpone cheese, you can substitute 6 ounces of cream cheese, 2 tablespoons heavy cream, and 2 tablespoons of yogurt or sour cream. Blend them together completely before adding the powdered sugar and other ingredients. The tiramisu in the photos was made with this cream cheese substitute!
Dark or semisweet chocolate is best in this recipe. 
You can make this without an electric mixer; however, it will take longer.
Recipe adapted from a Publix grocery store magazine from 2014.
Calorie count calculated in MyNetDiary and is an estimate only.
Originally published in August 2014. Completely rewritten and reworked in February 2025.

Originally written and posted in April 2014. Completely rewritten and revised in February 2025.

More Desserts

  • A piece of Tres Leches Cake in a small, flattened bowl surrounded by a puddle of sweetened milk. The pan with the rest of the cake is in the background.
    Tres Leches Cake
  • a slice of pumpkin pie on a plate, with a bite on a fork
    Grandma Ruth's "Spicy" Pumpkin Pie
  • chocolate yule log, dusted with powdered sugar, with swirl showing
    Chocolate Yule Log
  • raw pie crust in a pan, before baking, docked
    Homemade Pie Crust

Sharing is caring!

  • Share
  • Tweet
  • Email

Comments

  1. Leona Konkel says

    February 25, 2025 at 3:46 pm

    5 stars
    I clearly love my recipe. I also want to point out for the TL:DR version, it's good even if you have to use pound cake instead of ladyfingers, don't have mascarpone cheese, and have to use mild coffee in it instead of espresso. Which I did last time I made it!

    My book club last night loved it. This was the medium roast decaf version, instead of using espresso. One friend said she didn't notice there was coffee in there. Another said she doesn't like coffee, but enjoyed this. (For the record, my husband also doesn't like coffee and noticed it. He said it was just ok.)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leona Konkel, November 2020

Hi, I'm Leona!

I love homemade sweets and baked goods, using real ingredients, not mixes. I also share easy-to-make meals - so that I can spend the rest of my time baking, not making dinner.

About Me

Popular

  • A slab of focaccia, seen close up along the cut side.
    Focaccia
  • A lemon bar on a plate, with another lemon bar on a plate in the background.
    Lemon Bars
  • slice of brownie cheesecake, with a bite on a fork
    Brownie Cheesecake
  • shortbread cookie heart, on its side, resting on a stack of cookies
    Shortbread Cookies

Cozy Soup Recipes

  • baked potato soup in a bowl, topped with bacon and scallions
    Baked Potato and Bacon Soup
  • jambalaya soup, in a bowl, with rice along the side
    Weeknight Jambalaya Soup
  • bowl of bean and bacon soup
    Slow Cooker Bean and Bacon Soup
  • sweet potato peanut stew, in a bowl, topped with peanuts
    Sweet Potato and Peanut Stew

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2010-2025 Leona Konkel and Easy As Cookies (easyascookies.com).  

Unauthorized use and/or duplication of this material without express and written permission from this website’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Leona Konkel and Easy As Cookies (easyascookies.com) with appropriate and specific direction to the original content.

A slice of chocolate espresso tiramisu on a plate, seen from the side to show texture and layers. Text overlay for Pinterest.
A bite of chocolate espresso tiramisu on a fork. Text overlay for Pinterest.