Fine Desserts

10-Minute Chocolate Tiramisu Recipe

4.72 from 53 votes
With a layer of chocolate mascarpone cream AND a layer of classic mascarpone cream, this Chocolate Tiramisu Recipe will wow anyone who takes a bite.
In 10 minutes, you could have this Chocolate Tiramisu!

Hi Bold Bakers!

We all know and love the rich Italian classic version of Tiramisu. I’ve even revolutionized this recipe and morphed it into a 10-Minute, sometimes life saving dessert (at least a sweet craving destroyer), with my Easy 10-Minute Tiramisu recipe. I didn’t stop there, though, and made it with fresh tangy berries in my 10-Minute Berry Tiramisu — but I’ve never made one quite like this.

Get ready for this big, bold 10-Minute CHOCOLATE Tiramisu. Made with my Homemade Ladyfingers, Homemade Mascarpone, and with the new addition of chocolate, this recipe gives you a third impeccable Tiramisu option! After giving it a go, the only thing left for you will be to sweat through the decision on which one to make in the future.

Should My Ladyfingers Be Crunchy or Soft?

No matter what tiramisu flavor you’re making, you’re going to need to start with ladyfingers. While you can get the store bought, there is nothing like a homemade ladyfinger. This is why I created a whole Bold Baking Basics recipe and video dedicated to this staple.

My homemade lady fingers are crisp on the outside and sponge-like in the center. Whether homemade or store-bought, it’s best to use ladyfingers that are a bit stale, though, as this allows them to better soak up the flavors of the tiramisu with out becoming too soft or lacking in texture.

[If you want to make Ladyfingers without eggs you have to get my recipe for Egg-Free Ladyfingers!]

How To Melt Chocolate

So the star of this tiramisu is chocolate. In true Big and Bold form, I’ve decided to make this chocolate tiramisu have a layer of chocolate mascarpone cream AND a layer of classic mascarpone cream.

There are a few reasons I decided to use both chocolate and traditional tiramisu fillings, the most obvious reason being flavor. The use of dark chocolate cream amongst the classic creates a really beautiful contrast in the color of the tiramisu — and since we eat with our eyes first, I love how impressive the final chocolate tiramisu look.

The other reason, of course, is taste. Transforming the flavor of the tiramisu to chocolate is as easy as melting good quality semi-sweet chocolate in the microwave, then swiftly whisking it into my classic 10-Minute Tiramisu mix. This is literally only 1 extra step that adds off-the-chart flavor. You can melt the chocolate in a double boiler or in the microwave like I do, as this saves time and dirties fewer dishes.

Do You Have To Use Coffee In This Tiramisu Recipe

While I find the combination of coffee and chocolate are really complimentary, you can make this recipe coffee-free if you’d like! Instead of dipping the ladyfingers in coffee, you can dip them in a mixture of hot water, cocoa powder, and a bit of sugar (see notes on recipe).

This will add the same effect to the texture of the tiramisu and replace the flavor of the coffee with chocolate.

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How Many Layers Does Tiramisu Have?

You can get creative and do fewer, or more, layers depending on the size and shape of the dish you want to make your chocolate tiramisu in. I find that roughly a 8 x 8 inch dish is deep enough to have 2 layers of ladyfingers. However it’s your call!

What’s the best pan or serving dish to use for tiramisu?

Because the chocolate tiramisu is so over the top as far as flavor and look, I really like to make mine in a large deep dish. My dish is around 7 x 12 inches and allows me to generously layer up both flavors of mascarpone cream.

To decorate, I dust cocoa powder over a stencil to create beautiful stars on top. This makes the 10-minute chocolate tiramisu look really professional with minimal effort. This is such a celebratory dish, from birthdays to holidays, so the next time you need a killer dessert in a snap, you have got to try this chocolate tiramisu!

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Everything You Need For Tiramisu!

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Watch The Recipe Video!

10 Minute Chocolate Tiramisu

4.72 from 53 votes
With a layer of chocolate mascarpone cream AND a layer of classic mascarpone cream, this Chocolate Tiramisu Recipe will wow anyone who takes a bite.
Author: Gemma Stafford
Servings: 10 servings
Prep Time 10 mins
Total Time 10 mins
With a layer of chocolate mascarpone cream AND a layer of classic mascarpone cream, this Chocolate Tiramisu Recipe will wow anyone who takes a bite.
Author: Gemma Stafford
Servings: 10 servings

Ingredients

  • 1/2 cup (3oz/85g) bittersweet chocolate, roughly chopped
  • 2 cups (16floz/454ml) heavy whipping cream
  • 1 1/2 cups (12oz/340g) mascarpone cheese, at room temperature
  • 1/2 cup (4oz/115g) sugar
  • 1 teaspoon vanilla extract
  • 2 cups (16floz/450ml) espresso*, or strong coffee, at room temperature
  • 30 ladyfingers (homemade or store-bought)
  • cocoa powder, for garnish

Instructions

  • Melt the chocolate in a microwave or over a double boiler. Once melted, set aside to cool slightly.
  • While the chocolate is cooling beat the mascarpone, sugar, and vanilla until smooth.
  • Add in then cream and continue to whip to stiff peaks.
  • Divide the mix in 1/2 between 2 bowls, then set 1 bowl aside (This will become the plain filling and the other will become the chocolate filling)
  • Swiftly add the melted, cooled chocolate to 1/2 of the mascarpone mix, beating vigorously with a whisk to ensure the chocolate does not seize up. Whisk until all of the chocolate has been incorporated and the mixture is even in color.
  • Dip ladyfingers in coffee, then place in a 7 x 12 inch pan to make the first layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.
  • Spread the chocolate mascarpone mixture on top of first layer of ladyfingers. Repeat process with second layer of ladyfingers and top with the regular mascarpone mixture. 
  • Dust the top of dessert with powdered sugar using a sieve. I lay a stencil on top and dusted with cocoa powder to create stars. 
  • Refrigerate for about 4-6 hours (it gets even better in the fridge and is a perfect make-ahead dessert). Store in the fridge for 24 hours. 

Recipe Notes

*If you do not want to dip the ladyfingers in coffee, feel free to dip them in a mixture of 1 1/2 cups boiling water, 3 tablespoons cocoa powder and 1/4 cup sugar. 
*Make your own Homemade Mascarpone.
*Make your own Homemade Ladyfingers or Egg-Free Ladyfingers.

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David Zhang
David Zhang
1 day ago

This recipe is great, but this video definitely needs accurate subtitles. Can you please add in accurate subtitles to this video? Preppy Kitchen once had a recipe without accurate subtitles, but the maker of this video added them in. Can you please try to add in accurate subtitles? Thank you very much!

Nadia
Nadia
2 months ago

Hi Gemma, simply love all the recipes that I have tried so far. I was just wondering, can we substitute regular cream cheese for mascarpone cheese and cool whip for whipping cream? Would it make any huge difference in the consistency? Would appreciate your reply. Thank you for your recipes.

Apriebe
2 months ago

So easy and delicious! Definitely a crowd pleaser.

Rashmi
Rashmi
3 months ago

U make it luk so easy

Winnie
3 months ago

Thanks Gemma for this wonderfully simple n yummy recipe 🙂 made this during the current Covid 19 flu season, so many things were in short supply at the supermarket – substituted Greek yogurt for cream, sponge cake for lady’s fingers and omitted vanilla essence (out of stock), but the cake still turned out awesome! Was a tad more sour due to the yogurt, but the tanginess disappeared on the third day n the other flavors such as coffee became richer. Kept well for five days refrigerated 🙂

Aidan
Aidan
7 months ago

I’m a pretty experienced baker, so this was fun to make all the parts from scratch! But I was disappointed in the fact that my melted chocolate (cooled to room temp) immediately seized and kind of ruined half of the cream. I still used it, but I’m not thrilled. I think a super important detail that was left out was to take the mascarpone and heavy cream Out of the fridge well in advance so they would not be so cold. I’m still hoping it all tastes great together.

Martinela
Martinela
8 months ago

I made it yesterday, we had it today for a friends lunch and we all loved it!

11 months ago

I made this for my adult daughters birthday, she requested Tiramisu. It’s expensive to buy from restaurants and is only sold in single servings, so I decided to make it. I found your recipe for Chocolate Tiramisu and decided to go with that, since I don’t like coffee. I thought the chocolate in the recipe would make it more pleasant for me. I was busy the Saturday before her birthday and knew that I would have to make it after a play that started at 6:30 pm and went until 11:00 pm. After the play we went to Winco which… Read more »

Sky
Sky
1 year ago

Hi Gemma, firstly thank you for all the great recipes and tips. You make me fall in love with baking all over again without that fear that i will burn my baking. Looking forward to more amazing biggerbolderbaking recipes.
I tried this chocolate tiramisu recipe but i had a problem. When i was making the chocolate filling, it curdled and starting separating. What i ended up with was curdled mascarpone, and chocolate milk.
Can i know what did i do wrong?

Phyllis
1 year ago

Hi Gemma,

I have a question about the mascarpone mix. In your original 10-minute tiramisu, which is now a family favorite, you whip the cream first, then add the mascarpone. Is there any particular reason that in this recipe you start by whipping the mascarpone instead of the cream first? Just curious.

By the way, I made your Oreo cake into cupcakes for my daughter’s birthday with her college roommates and friends, and they were a big hit, of course! Thanks for sharing your creativity and talent with us!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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