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!
Servings: 9
Calories: 365kcal
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.
Nutrition
Calories: 365kcal
