Triple Chocolate Tiramisu Recipe

This decadent Triple Chocolate Tiramisu is made with rich mascarpone cheese, strong espresso, dark cocoa powder, ladyfinger cookies, and a hint of chocolate liqueur. This recipe creates a perfectly creamy and intensely chocolatey dessert, making it a luxurious no-bake treat. It’s perfect for a special weekend dinner or a summer celebration when you want to avoid the oven, serving 8-10 people.

Triple Chocolate Tiramisu Ingredients

For the Mascarpone Cream:

• 6 large egg yolks
• 3/4 cup granulated sugar
• 16 oz (450g) mascarpone cheese, at room temperature
• 1 1/2 cups heavy whipping cream, cold
• 1/4 cup unsweetened Dutch-process cocoa powder

For the Chocolate Soaking Liquid & Assembly:

• 1 1/2 cups strong brewed coffee or espresso, cooled
• 2 tbsp granulated sugar
• 3 tbsp chocolate liqueur (like Godiva or crème de cacao), optional
• 2 packages (about 48) Italian ladyfinger cookies (Savoiardi)
• 2 oz high-quality dark chocolate, for shavings

How To Make Triple Chocolate Tiramisu

1. Make the zabaglione base: Fill a medium saucepan with about an inch of water and bring it to a gentle simmer. In a large heatproof bowl, whisk the egg yolks and 3/4 cup of sugar together until combined. Place the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water. This is called a bain-marie or water bath. Whisk constantly for 5-7 minutes, until the mixture is pale, thick, and has doubled in volume. Remove from heat and let it cool for 10 minutes.
2. Prepare the cream mixture: While the egg mixture cools, pour the cold heavy cream into a separate large bowl. Using an electric mixer, beat on high speed until stiff peaks form. In another bowl, beat the room temperature mascarpone and the cocoa powder together until smooth and creamy.
3. Combine the cream components: Gently fold the cooled egg yolk mixture into the mascarpone-cocoa mixture until just combined. Then, gently fold in the whipped cream in two additions until the mixture is smooth and has no streaks. Be careful not to overmix.
4. Prepare the soaking liquid: In a shallow dish, stir together the cooled coffee, 2 tablespoons of sugar, and the chocolate liqueur (if using) until the sugar is dissolved.
5. Assemble the first layer: Working one at a time, dip each ladyfinger into the coffee mixture for just 1-2 seconds per side. Arrange the dipped cookies in a single layer in the bottom of a 9×13-inch baking dish.
6. Add the cream and second layer: Spread half of the chocolate mascarpone cream evenly over the layer of ladyfingers. Repeat the process, adding a second layer of quickly-dipped ladyfingers and topping them with the remaining cream.
7. Chill the tiramisu: Cover the dish with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This step is essential for the flavors to meld and the tiramisu to set properly.
8. Garnish and serve: Just before serving, generously sprinkle the top with dark chocolate shavings.

Recipe Tips

• Use Room Temperature Mascarpone: Using mascarpone straight from the fridge can cause it to become lumpy when mixed. Letting it sit on the counter for about 30 minutes ensures a perfectly smooth and creamy texture.
• Dip Ladyfingers Quickly: Ladyfingers are like little sponges. A very quick dip is all they need. If you soak them for too long, they will become mushy and your final dessert will be soggy.
• Don’t Skip the Chilling Time: This is the most important step! Chilling allows the ladyfingers to soften to a perfect cake-like consistency and gives the coffee and chocolate flavors time to meld together for that classic tiramisu taste.
• Fold Gently: When you combine the whipped cream into the mascarpone base, use a gentle folding motion with a spatula. This keeps the air in the cream, which is what gives the tiramisu its light and airy texture.

What To Serve With Triple Chocolate Tiramisu

This rich Triple Chocolate Tiramisu is a standout dessert that needs very little accompaniment. It is perfectly served with a hot cup of strong espresso or a quality black coffee to balance its sweetness. For an after-dinner drink pairing, a small glass of amaro, sweet Vin Santo, or the same chocolate liqueur used in the recipe will complement the dessert’s flavors beautifully.

How To Store Triple Chocolate Tiramisu Leftovers

• Refrigerate: Cover the dish tightly with plastic wrap and store leftovers in the refrigerator for up to 3 days. The flavors often become even more developed and delicious on the second day.
• Freeze: Freezing is not highly recommended, as it can change the delicate, creamy texture of the mascarpone upon thawing. If you must, wrap it very well and freeze for up to one month, but be aware the consistency may be slightly different.

Triple Chocolate Tiramisu Nutrition Facts

• Serving Size: 1 slice (1/10th of dish)
• Calories: 580 kcal
• Total Fat: 45g
• Saturated Fat: 26g
• Cholesterol: 280mg
• Sodium: 105mg
• Total Carbohydrate: 36g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 9g

Frequently Asked Questions

• Can I make this recipe without alcohol? Yes, absolutely. The chocolate liqueur adds a layer of flavor, but you can simply omit it from the coffee soaking liquid. The tiramisu will still be incredibly delicious.
• Why do you cook the egg yolks? Cooking the egg yolks with sugar over a water bath (a method called zabaglione) gently pasteurizes them, making them safe to consume. This process also creates a thick, stable, and wonderfully rich base for the mascarpone cream.
• What if I can’t find ladyfingers (Savoiardi)? Hard, dry ladyfingers are best for their absorbency. If you cannot find them, you can use slices of a dry sponge cake, pound cake, or even margherite cookies as a substitute. The final texture will be slightly different but still tasty.

Try More Recipes:

• Tropical Lime Parfaits Recipe
• Very Berry Mug Cake Recipe
• White Chocolate and Berry Pancakes Recipe