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In 10 minutes, you could have this Chocolate Tiramisu!

10-Minute Chocolate Tiramisu Recipe

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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.

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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4.71 from 27 votes
In 10 minutes, you could have this Chocolate Tiramisu!
10 Minute Chocolate Tiramisu
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.

Course: Dessert
Cuisine: Italian
Servings: 10 servings
Author: Gemma Stafford
  • 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
  1. Melt the chocolate in a microwave or over a double boiler. Once melted, set aside to cool slightly.

  2. While the chocolate is cooling beat the mascarpone, sugar, and vanilla until smooth.

  3. Add in then cream and continue to whip to stiff peaks.

  4. 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)

  5. 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.

  6. 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.

  7. 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. 

  8. 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. 

  9. 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. 

Watch the Recipe Video!

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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Sky on August 8, 2019 at 8:45 am

    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?

    • Gemma Stafford on August 10, 2019 at 3:25 pm

      I’m really glad to hear you like my recipes :).

      So I know what you are talking about with the chocolate mascarpone. Next time just mix it as little as possible and this should avoid it from separating.


  2. Phyllis on June 17, 2019 at 1:10 pm

    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!

    • Gemma Stafford on June 17, 2019 at 5:15 pm

      Hi Phyllis! The mascarpone will weigh the cream down, so it is important to whip the cream first to get air into it before adding the mascarpone. Hope this answers your question. Glad you are enjoying my recipes. Gemma 😊

  3. Shehwar on June 1, 2019 at 1:56 pm

    Hi Gemma,

    I finally jumped on the bandwagon and tried the chocolate tiramisu for a potluck and it was a hit!
    Thank you so much for the detailed step by step instructions.
    The flavors were spot on 🙂
    You are a star!:)

    • Gemma Stafford on June 3, 2019 at 4:06 am

      Hi there,
      Good for you, I am sure you were the star! Thank you for your kind words and lovely review of this recipe,
      Gemma 🙂

  4. Marilyn Collingridge Melnick on May 5, 2019 at 8:47 am

    gemma can mascarpone cheese be used alone for cheesecake?

    • Gemma Stafford on May 6, 2019 at 5:16 am

      Hi Marilyn,
      yes! mascarpone is a really rich cream cheese made with cream as opposed to milk. Generally, this is what is used in traditional Tiramisu too.
      I hope you enjoy this recipe,
      Gemma 🙂

  5. Maria Hatzi on January 26, 2019 at 7:37 am

    I will definitely try it! I was looking for a tiramisu recipe that doesn’t involve raw eggs.

  6. Michelle on January 13, 2019 at 10:41 am

    Made this today for my husband and it went down an absolute treat! Super creamy and luxurious.. Thanks Gemma for sharing this amazing easy dessert that makes my husband think I slaved away for hours making it 😆

    • Gemma Stafford on January 13, 2019 at 6:22 pm

      lol, yup that’s what there are supposed to think.

      Try the berry Tiramisu next. It’s one of my favorites.


  7. Norm Adamson on December 23, 2018 at 1:02 pm

    Just made your chocolate tiramisu, using waffles. Substituted coffee for hot cocoa for dipping. Wasn’t sure if the two youngest will like the coffee.
    Waffles absorbed nicely.
    Thank you for posting your recipes.
    Sincerely, Norm Adamson

    • Gemma Stafford on December 23, 2018 at 2:12 pm

      That sounds lovely, Norm. Well done to you! 🙂

  8. Mie on December 23, 2018 at 10:11 am

    Super easy to make, but a bit too sweet for my liking. Weird, because it is not a large amount of sugar. Maybe because I used Baileys in stead of coffee? Either way, really easy and quick 😊

    • Gemma Stafford on December 23, 2018 at 2:39 pm

      Yes, Baileys is very sweet since it’s a coffee liqueur. That would have done it.

  9. Carol H Allen on December 14, 2018 at 7:10 am

    Help! Making this for a dinner tonight and after adding the whipping cream to the sugar and mascarpone at first whipped up then turned to large amount of watery liquid. Don’t know if I can save it.

    • Gemma Stafford on December 15, 2018 at 3:03 am

      Hi Carol,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. When you add another ingredient to this type of cream it will deflate, exactly as you describe. I think this is the issue for you. I am sorry, this type of cream will not work for you,
      Gemma 🙂

  10. PoonamS on November 14, 2018 at 6:54 am

    Thank you for this wonderful & yummy recipe! Today is my mom’s birthday & I surprised her with your chocolate tiramisu instead of a birthday cake . It turned out to be great. Thank you once again! I love your recipes.

    • Gemma Stafford on November 14, 2018 at 4:23 pm

      Aw so glad i could be a part of the birthday celebration! Send us a photo next time!

      • PoonamS on November 17, 2018 at 4:40 am

        I did post a photo. A heart shaped Tiramisu ❤

        • Gemma Stafford on November 20, 2018 at 1:42 am

          Ah!, thank you. And how lovely, your decoration was picture perfect, I think your mom must have been delighted with this. Thank you for letting us see it.
          Gemma <3

  11. Carol O'Callaghan on November 13, 2018 at 5:15 pm

    This looks wonderful and I’m thinking of making it for my office potluck next week. One quick question, if I want to dip the lady fingers in the coco mixture should I use sweetened or unsweetened coco powder?

    • Gemma Stafford on November 13, 2018 at 8:27 pm

      great question. I like unsweetened as I suggest adding a little sugar as well.

      Hope you like it 🙂

  12. Jelly Basas Navarro on November 4, 2018 at 5:09 am

    Hello is nice look is good in yummy.

    • Gemma Stafford on November 4, 2018 at 5:27 am

      Hi there,
      Thank you, good to have you here with us,
      Gemma 🙂

  13. Gail Dolly on November 2, 2018 at 6:56 pm

    I can’t wait to get a proper serving vessel to fully display the beautiful tiramisu I’ll be making with your help, Gemma!

    • Gemma Stafford on November 3, 2018 at 4:05 am

      Hi Gail,
      I hope you find something lovely and get baking with us.
      Thank you for being in touch,
      Gemma 🙂

  14. Jungleguu on November 2, 2018 at 8:55 am

    Was going to make your 5 mins tiramisu then I saw this new post! It turned out really yummy, the chocolate is such a good idea! Think next time I would add alcohol to give it an extra kick. Thanks!

    • Gemma Stafford on November 3, 2018 at 5:00 am

      Hi there,
      Yes! a little dark rum would be delicious in this! Sprinkle it over the cookies, just a touch will do it.
      Thank you for being here with us,
      Gemma 🙂

  15. Paige on November 1, 2018 at 11:24 pm

    Hello Gemma,

    I was wondering if I could use a springform pan for this recipe?

    • Gemma Stafford on November 3, 2018 at 5:31 am

      Hi Paige,
      Yes! this should set up nicely for you if your cream is right. That is if it is a heavy cream. I think I would make a little mix of powdered sugar and cocoa and sprinkle it into the oiled pan, shake to distribute, this will give you a non stick type surface and should give a nice finish to your cake.
      Thank you for being in touch,
      Gemma 🙂

  16. Prerna Chandra on November 1, 2018 at 10:35 pm

    Hi.. love ur recipes Gemma. They r my go to for all the desserts. I made the Tiramisu using ur 10 mins recipe and came out great. Only the final output was a lil watery to eat I guess coz of dipping the lady fingers in coffee. I used abt 1 cup of water with 2 tsps of coffee. I don’t have a coffee machine. How should I make it better. Want to try the chocolate one now. Also to prevent chocolate from seizing, should v first mix a bit of the mascarpone mixture in the chocolate first? Would that help? Thanks a lot 🙂

    • Gemma Stafford on November 3, 2018 at 5:23 am

      Hi Prena,
      Yes! Instant coffee is great in baking, gives great flavor. you possible could have used another spoon of coffee, the in and out, in the blink of an eye, that is sufficient for this recipe.
      You can also sprinkle it on to the cookies, this allows you to control the amount.
      I think you just need to work fast when adding the cheese mix, and have the chocolate cool but not set. You could do as you say, but you will need to work fast no matter how you do it.
      Thank you for being in touch,
      Gemma 🙂

  17. Sandra on November 1, 2018 at 9:56 am

    I cannot wait to try this 10 minute delight!!!
    Your Chocolate Cake recipe truly is the best I have ever tried and it wows everyone. Besides the Best Chocolate Cake recipe, what is your next most popular dessert? Thanks so much for your great recipes.

    • Gemma Stafford on November 1, 2018 at 10:26 pm

      Sandra, do I have recipes for you!!!

      Blonides :
      Chocolate Chip cookies:

      These are some of my most popular and yo can see other Bold Bakers picture and positive comments 🙂

  18. Beverly Kelley on November 1, 2018 at 9:40 am

    This looks so good and to add to it, made with your recipe for ladyfingers and mascarpone, you can’t go wrong!
    Hope to make it sometime after Thanksgiving before everyone starts gobbling down Christmas cookies!
    Love your recipes Gemma.
    Thank you

    • Gemma Stafford on November 1, 2018 at 4:45 pm

      I’m really delighted to hear that!!! perfect Thanksgiving dessert.


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