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Chocolate Tiramisu

If you love a classic Italian Tiramisu, then you’re going to adore my Chocolate Tiramisu!

This decadent dessert features layers of coffee-soaked savoiardi cookies, rich chocolate mascarpone cream, and a final dusting of cocoa powder. It’s a chocolate lover’s heaven!

Large square piece of Chocolate Tiramisu on a white plate.
A chocolate lover’s dream!

I have been making tiramisu for years, and consequently, no family gathering is complete without this delightful Italian dessert! But of all the possible flavor combinations, this Chocolate Tiramisu ticks all the boxes. It is not only ideal for tiramisu lovers, but also chocolate lovers!

Like my classic Italian Tiramisu or my Tiramisu Cups, this Chocolate Tiramisu is the perfect dessert for entertaining because it can be prepared in advance. Plus, the indulgent flavor combination of coffee and chocolate means this easy Chocolate Tiramisu is a guaranteed crowd-pleaser! My Bocconotti have a similar flavor profile so if you enjoy this recipe, you’ll love them!

Why you’ll love this recipe:

  • Decadent – this Chocolate Tiramisu is so incredibly rich and decadent. Every bite of coffee-soaked ladyfingers and chocolate mascarpone cream is just heavenly!
  • Perfect for entertaining – just like a classic Italian tiramisu, my Chocolate Tiramisu can be made in advance. So, it’s the perfect dessert for entertaining. 
  • Crowd pleaser – chocolate and coffee is such a classic flavor combination! You can be certain this dessert will be a hit with your family and friends. 
  • Texture – the mouse-like texture of the chocolate mascarpone cream is perfectly smooth and creamy. It’s just like a chocolatey cloud!

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.


Ingredients for this recipe as in the recipe card.
  • Coffee: strong coffee is a must for this Chocolate Tiramisu recipe! I use my electric coffee machine or the Italian Moka pot. 
  • White sugar: regular white granulated sugar or castor sugar.
  • Egg yolks: my choice is always large free-range eggs. 
  • Vin santo liqueur: this delicious Italian dessert wine from Tuscany is available at most liquor stores. 
  • Semi-sweet chocolate: I always recommend buying good quality chocolate for the best results. 
  • Mascarpone cheese: an Italian style of cream cheese that is more velvety, creamy, and less acidic. It’s readily available in supermarkets.
  • Heavy cream: use cream with around 36% milk fat for best results. You can also use whipping cream.
  • Savoiardi cookies: also known as Italian sponge finger cookies or ladyfinger cookies. You can buy them from supermarkets or make them using my Savoiardi cookie recipe
  • Unsweetened cocoa powder: you’ll need just a little for dusting. 


Before you start, pour the hot coffee into a shallow dish pour coffee. Add sugar. Stir until dissolved. Set aside to cool.

Thick, creamy, yellow mixture being whisked.

Make a zabaglione in a double boiler or a heatproof glass bowl over barely simmering water by whisking the egg yolks, sugar, and vin santo until thick and creamy. 

Mascarpone in a bowl with yellow creamy mixture being poured in.

When cooled, combine the thickened egg yolk mixture with the mascarpone.

Melted chocolate being whisked into creamy yellow mixture.

Fold the cooled melted chocolate into the egg yolk and mascarpone mixture.

Whipped cream in a stainless steel bowl with wire whisk.

Whisk the heavy cream until firm peaks form. 

White and chocolate mixtures being folded together in a bowl.

Gently fold the whipped cream into the chocolate mascarpone mixture.

Savoiardi cookie being dipped in dark liquid with more in a white baking dish.

Dip half of the savoiardi in the coffee one at a time and place them in one layer in a pan. 

Chocolate cream being spread over savoiardi cookies.

Spread half of the chocolate mascarpone filling over the first layer of savoiardi. 

Cocoa being sprinkled onto a dessert.

Repeat with a layer of soaked savoiardi followed by chocolate mascarpone cream. Sieve cocoa powder over the tiramisu and finish with shaved chocolate. 

Refrigerate for at least 6 hours or overnight.

Hint: Zabaglione is a famous Italian dessert made by whisking egg yolks and sugar together until thick. You can do this in a regular bowl or over simmering water (like a double boiler). It takes about 5-10 minutes, and the key is to keep whisking and not let it get too hot. Take the bowl off the heat for a second if it feels like it’s getting too warm.


  • Coffee – make strong coffee using instant espresso powder dissolved in hot water. Instant espresso powder is excellent to add intensity to this Cappuccino Cake too!
  • Savioardi cookies – substitute with slices of plain cake. If it is around Christmas, panettone or pandoro, work well!
  • Vin Santo liqueur – if you can’t find Vin Santo liqueur, try using marsala wine, coffee liquor, or sweet sherry instead. 


  • Chocolate ganache – leave out the melted chocolate from the mascarpone filling and add a layer of chocolate ganache instead. 
  • Hot chocolate dip – instead of dipping the Savioardi cookies in coffee, dip them in cooled hot chocolate. 
  • White chocolate – make this dessert sweeter by using white chocolate in place of semi-sweet chocolate.


You’ll need a 9 x 13-inch pan (22.5 x 33cm) to make this delicious Chocolate Tiramisu. It is much easier if you have an electric mixer. However, it is possible to whip the heavy cream and mascarpone cream by hand using a wire whisk. 


Store this decadent Chocolate Tiramisu in the refrigerator. It is best enjoyed within 2-3 days, however, if your cream and mascarpone cheese are fresh, it can be stored for up to 5 days.

Leftovers can be frozen for up to one month and are quite delicious when served as a frozen dessert.

Top tip

Overhead view of chocolate dessert cut into squares on white plates.
  • Don’t overheat the Zabaglione; it can quickly become scrambled eggs! Keep removing the bowl on the heat if it becomes too hot, and have the ice water bath ready.
  • Ensure the heavy cream is very fresh and very cold from the fridge. Whip it only until very soft peaks form.
  • Mascarpone can curdle easily if it is overmixed or too warm, so whip it lightly. 
  • Many tiramisu recipes call for “quickly” dipping the savoiardi into the coffee mixture. Savoiardi are like sponges, but if the dip is too quick, they’ll be too dry, and your tiramisu can lack flavor. At the end of the day, it is a personal preference!


Is there chocolate in tiramisu?

Traditionally, Italian tiramisu does not contain chocolate. However, even in Italy, there are many delicious versions of the classic! If you love authentic tiramisu and you love chocolate, then you have to try this Chocolate Tiramisu!

Is it better to leave tiramisu overnight?

Tiramisu needs at least 6 hours to set in the refrigerator. However, I personally prefer to leave it overnight. Not only does it allow you to prepare your dessert well in advance, but the flavors have time to intensify and develop. 

What can I use instead of ladyfingers for tiramisu?

You can really use just about anything! I love using slices of sponge cake like panettone or pandoro. Alternatively, you can use any plain cookies or try these Coffee Cookies. The texture will be slightly different, but it will still taste delicious. 

Serving Suggestions

Square of tiramisu with chocolate on a white plate with a fork plunged in.

I love serving this indulgent Italian dessert at the end of a buffet-style Italian dinner featuring my Fried Meatballs, Giant Cheese Stuffed Shells, Ricotta Stuffed Mushrooms, Artichoke Salad, and Semolina Bread

For a dessert table, fruity cakes like this Lemon Yogurt cake and Lemon Blueberry Pound Cake compliment the richness of this Chocolate Tiramisu perfectly!

Coffee Biscotti
Nutella Muffins
Baileys Hot Chocolate

Made this recipe?
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Large square piece of Chocolate Tiramisu on a white plate.

Chocolate Tiramisu Recipe

This decadent dessert boasts layers of savoiardi cookies soaked in coffee, enveloped in a luxuriously rich chocolate mascarpone cream. A final touch of cocoa powder adds an elegant finish, making it a true masterpiece.
5 from 3 votes
Print Pin Review
Prep Time: 1 hour
Cook Time: 10 minutes
Refrigeration Time: 6 hours
Total Time: 1 hour 10 minutes
Servings:12 servings
Author: Marcellina


  • 1 9 x 13-inch pan or deep serving dish (22½ x 33cm) pan


Coffee Dip

  • 1 ½ cups (360 mls) strong coffee more if needed – See Note 1
  • 3 tablespoons white granulated sugar

Chocolate Mascarpone Cream

  • 4 egg yolks at room temperature
  • ½ cup (100 grams) granulated white sugar
  • ¼ cup (60 mls) vin santo liqueur See Note 2
  • 6 ounces (180 grams) semi-sweet chocolate melted and cooled
  • 2 cups (450 grams or 16 ounces) mascarpone cheese
  • 1 cup (240 mls) heavy cream containing at least 36% fat

For Assembly

  • 30 (10½ ounces/300 grams) savoiardi cookies approximately or enough for two layers in the pan – See Note 3
  • 1 tablespoon unsweetened cocoa powder
  • shaved chocolate to decorate


  • Before you start, pour the hot coffee into a shallow dish pour coffee. Add sugar. Stir until dissolved. Set aside to cool.

Chocolate Mascarpone Cream

  • Put the egg yolks, sugar and vin santo liqueur in a heatproof glass or ceramic bowl or the top of a double boiler. Whisk lightly until combined.
  • Place the bowl or top of the double boiler over barely simmering water and whisk continuously until the mixture thickens and becomes pale and creamy. This will take approximately 10 minutes. Be careful not to make sweet scrambled eggs. If necessary, take the bowl off the heat occasionally if you think it’s getting too hot.
  • Once the zabaglione is ready, cool it down quickly so it doesn’t keep cooking. I prepare a large bowl with a small amount of ice and water. Suspend the hot bowl in the ice water and stir with the whisk until the zabaglione has cooled to room temperature. Set aside.
  • In a large bowl, stir the mascarpone to loosen.
  • Fold in the cooled zabaglione, followed by the cooled, melted chocolate.
  • Pour the heavy cream into a medium bowl and whisk until firm peaks form.
  • Gently but thoroughly fold the whipped cream into the chocolate mascarpone mixture. The chocolate mascarpone cream is now ready.

To assemble

  • Briefly dip half of the savoiardi in the coffee one at a time and place them in one layer in a 9 x 13-inch pan (22.5 x 33cm) pan. Be careful not to let the savoiardi soak too much because they will fall apart.
  • Spread half of the chocolate mascarpone filling over the first layer of savoiardi.
  • Repeat the dipping of savoiardi in the coffee, adding another layer. Spread the remaining mascarpone filling over the second savoiardi layer.
  • Sieve cocoa powder over the tiramisu and scatter some shaved chocolate to finish. Refrigerate for at least 6 hours.


  1. Coffee: No espresso machine? No problem! Make strong coffee using instant espresso powder dissolved in hot water. This trick is also great for intensifying the coffee flavor in your Cappuccino Cake!
  2. Vin Santo Liqueur – This is an Italian dessert wine from Tuscany that has an intense flavor. Try using sweet marsala wine, coffee liquor, or sweet sherry instead.
  3. Savoiardi: Can’t find savoiardi or ladyfingers? Substitute them with slices of plain cake or other plain cookies. During Christmas, panettone or pandoro are fantastic alternatives!
Tips for Success
  • Zabaglione: Don’t overheat it! It can curdle just like scrambled eggs. To prevent this, keep an ice water bath handy and remove the bowl from the heat if it gets too warm.
  • Heavy Cream: Freshness and temperature are key! Use very cold, fresh, heavy cream from the fridge and whip it only until soft peaks form. Don’t overwhip.
  • Mascarpone: Be gentle! Mascarpone cheese curdles easily if overmixed or too warm. Whip it lightly to avoid this.
  • Ladyfingers: Dipping is a balancing act! While savoiardi absorb coffee like a sponge, a quick dip might not soak in enough, resulting in a less flavorful tiramisu. Ultimately, the dipping time is up to you!
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Serving: 0g | Calories: 498kcal | Carbohydrates: 38g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 186mg | Sodium: 72mg | Potassium: 159mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1063IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

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  1. Can I make this the day before serving or freeze it. I want to make today for a party tomorrow. Not sure how it will be. I love the recipe.