Indulging in a dessert that satisfies your cravings is one of life’s little joys. And what better way to do so than with a decadent, chocolate-espresso tiramisu? A classic dessert in its own right, this recipe has been jazzed up with the addition of rich chocolate and espresso flavors, resulting in a dessert that will transport you to a café in Italy.
As a barista and coffee aficionado, I know how critical it is to use quality ingredients when considering espresso-based beverages. It’s no different when making a tiramisu – to get the very best result, it’s essential to use premium chocolate-covered coffee beans and strong espresso coffee or instant espresso powder.
But what sets this recipe apart is the addition of Kahlua and bittersweet chocolate, resulting in an indulgent treat that is perfect for anyone with a sweet tooth. If you’re looking for a bake dessert meaning and can’t decide which one to make- then look no further than this incredible recipe.
So why not take some time out from your busy day and grab some of the very best ingredients? This tantalizing Chocolate-Espresso Tiramisu is sure to leave you wanting more!
Why You’ll Love This Recipe
This recipe for Chocolate-Espresso Tiramisu is a dessert lover’s dream come true. The combination of rich chocolate and bold espresso flavors will delight your taste buds like never before. Here are a few reasons why you’ll love this recipe:
Firstly, it’s an easy dessert to prepare. With just a few simple steps, you can create a decadent treat that will impress your guests- or satisfy your own cravings. Whether you’re an experienced baker or a beginner in the kitchen, this recipe can be followed by anyone.
Secondly, chocolate-covered coffee beans add a delightful crunch that perfectly complements the smooth and creamy texture of the tiramisu. The addition of Kahlua adds a sweet and boozy kick to elevate the dessert to the next level.
Thirdly, this recipe uses high-quality ingredients such as mascarpone cheese and bittersweet chocolate, which not only make it luxurious but also enhance its flavor profile. The use of white chocolate espresso adds an extra special touch that you won’t find in other classic tiramisu recipes.
Fourthly, it can be served on any occasion- from family gatherings to dinner parties or just when you want to indulge in something sweet after a long day at work.
Lastly, this recipe is versatile- offering substitutions and variations that can cater to various dietary restrictions and preferences. It can even be made ahead of time and stored in the fridge for later consumption.
In summary, if you are looking for an easy yet rewarding dessert with an Italian twist, then this Chocolate-Espresso Tiramisu recipe is for you!
- 24 ladyfingers, split in half
- 2 tablespoons unsweetened cocoa powder
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup hot water + 2 tablespoons instant espresso powder
- 1 cup flour, sifted
- Pinch of salt
- Pinch of baking powder
- 16 ounces (2 cups) mascarpone cheese at room temperature
- 3/4 cup granulated sugar
- 1/4 cup Kahlua or other coffee liqueur
- 1/4 cup brewed strong espresso coffee, cooled to room temperature
- 3 cups heavy cream
- 6 oz. bittersweet or dark chocolate chopped finely
- 3/4 cup heavy cream
Chocolate-covered coffee beans or alternatively,
White chocolate espresso beans
White and dark chocolate curls
Mint and berries
You can also make an eggless tiramisu by substituting the mascarpone filling with a classic whipped cream or semifreddo mascarpone cream. In addition, there are many variations of tiramisu, including an authentic Italian tiramisu recipe, a chocolate mousse tiramisu, and even a homemade tiramisu cake.
The Recipe How-To
Now that we have gone through the reasons that make this chocolate-espresso tiramisu recipe so delicious, let’s move on to the how-to.
Preparing the Tiramisu Ingredients
To start with espresso tiramisu, take a cup of brewed espresso or strong coffee in a shallow dish and then add 2 tablespoons of Kahlua to it. Next, take another shallow dish and combine 1 tablespoon of vanilla extract and 1 tablespoon of unsweetened cocoa powder.
Preparing the Cream Mixture
Add 3 egg yolks and 1 teaspoon of sugar in a large mixing bowl set over a simmering pot of water. While continuously whisking, heat the bowl until it becomes thick and has doubled in size. Remove from heat once done.
Using a stand mixer or electric mixer, mix together 4 oz mascarpone cheese, 3 oz softened cream cheese, and 1/4 cup granulated sugar until well combined.
In another mixing bowl, whip up 1 cup heavy cream using the mixer until you get stiff peaks. Slowly fold in mascarpone mixture into whipped cream until well incorporated.
Assembling the Tiramisu
Take a round platter or a flat-bottomed dish and start dipping each ladyfinger cookie into the espresso-Kahlua mixture for just 2-3 seconds. Make sure they don’t become too soggy! After that, arrange them on the bottom of your dish side by side (use about 12-15 ladyfingers)
Now it’s time to spread half of your creamy mixture over top of your layered cookies. Next layer is to dip the next dozen ladyfingers into cocoa-vanilla mixture for just 2-3 seconds each, arrange them into second layer on top of cream layer.
Spread remaining cream mixture over cookies again.
Finally, dust some cocoa powder over the top layer of crema mixture followed by dark chocolate shavings and some chocolate syrup. Cool it in the refrigerator for 4-6 hours before serving.
If tiramisu sounds new to you, no need to worry! It is an easy dessert that anyone can make. You can also use either a sponge cake or ladyfingers and skip the baking altogether! Just make sure that when you dip the ladyfingers into the espresso-Kahlua mixture, they shouldn’t become too soggy or too dry.
Enjoy baking, and don’t forget – this dessert is for coffee lovers who are looking for something decadent and delicious with a little buzz!
Substitutions and Variations
When it comes to making tiramisu, there is room for experimentation and personalization. Here are a few substitutions and variations you can try in this chocolate-espresso tiramisu recipe:
– Ladyfingers: If you can’t find ladyfingers, or you would like to try a different type of biscuit, you can use sponge cake, brioche, or even graham crackers. Keep in mind that the texture and flavor of the dessert will change accordingly.
– Espresso: Use strong coffee instead of espresso if you don’t have an espresso machine or instant espresso on hand. You can also experiment with flavored coffee, such as hazelnut or cinnamon.
– Kahlua: This recipe calls for Kahlua liqueur, but you can also use other types of coffee liqueur or omit it altogether if you prefer a non-alcoholic version.
– Mascarpone cheese: While mascarpone is the traditional cheese used in tiramisu, you can substitute it with cream cheese or ricotta cheese for a slightly different flavor profile. Just be sure to adjust the quantities accordingly.
– Chocolate: Don’t limit yourself to bittersweet chocolate — try using milk chocolate or white chocolate instead. You can also add chocolate chips, chocolate-covered coffee beans, or swap out the melted chocolate with cocoa powder for a lighter option.
These are just a few ideas to get you started with making this delicious dessert your own. Don’t be afraid to get creative and switch things up based on your taste preferences and what’s available in your pantry.
Serving and Pairing
When it comes to serving a Chocolate-Espresso Tiramisu, it’s important to highlight the rich and smooth flavor of this delectable dessert. The best way to serve tiramisu is in small portions, as it is quite indulgent and can be overwhelming in large amounts. Use small dessert bowls or plates to present the tiramisu, and finish off with a dusting of unsweetened cocoa powder on top for an elegant look.
A nice pairing to go along with your tiramisu is a hot cup of espresso coffee or a shot of Kahlua, which will complement the chocolate and coffee flavors present in this recipe. You can also consider serving this dessert with some chocolate-covered coffee beans or white chocolate shavings on top for an added bit of texture and flavor.
If you’re looking for a non-alcoholic beverage pairing, try serving the tiramisu with a glass of milk or a creamy latte. The combination of the rich mascarpone cheese, espresso coffee, and chocolate makes for an incredibly satisfying dessert experience that is sure to please any coffee lover.
Overall, when serving this Chocolate-Espresso Tiramisu, focus on keeping things simple and elegant. It’s important to let the flavors of this classic Italian dessert shine through without overwhelming the palate with too many additional flavors or textures. So grab a fork, pour yourself a cup of hot coffee, and enjoy this decadent dessert!
Make-Ahead, Storing and Reheating
The Chocolate-Espresso Tiramisu is a fantastic dessert to make ahead of time. It just gets better with age! You can prepare it up to 2 days in advance and store it in the refrigerator.
Once you’ve assembled your tiramisu, cover it with plastic wrap and place it in the fridge to set. When ready to serve, remove from the fridge and dust the top with cocoa powder for that finishing touch. You can serve it straight away or let it sit for a few minutes to take off the chill.
If you have leftovers, don’t worry – this dessert stores beautifully! Keep them covered with plastic wrap or transfer them to a lidded container for up to 3 days in the fridge. Before serving again, dust the top with cocoa powder and it’ll be like new!
To reheat, you can either microwave each serving for about 10-15 seconds or until warm, or cut slices from the pan and heat them on a skillet over medium heat just until warmed through.
Tips for Perfect Results
If you are looking to make the perfect chocolate-espresso tiramisu for your next dessert, then these tips will guide you to achieve the best results.
Firstly, for this recipe, it is essential to use freshly brewed espresso coffee. The taste of the tiramisu highly depends on the quality of the coffee. I recommend using a strong Italian espresso like Medaglia D’Oro to bring out that authentic flavor.
Secondly, make sure to beat the mascarpone cheese properly. Mascarpone cheese needs to be smooth and silky in texture for tiramisu. Over-beating can cause the cheese to break apart, so do not overbeat it.
Thirdly, use bittersweet chocolate that has a higher percentage of cocoa solids (>70%). This type of chocolate provides an earthy chocolate flavor that complements the coffee flavor well.
Fourthly, when assembling the layers of this dessert, it is important to allow some time for the ladyfingers to absorb espresso and Kahlua mixture. This step ensures that every bite is moist and full of flavor.
Fifthly, use unsweetened cocoa powder while dusting on top of each layer. This technique avoids adding extra unnecessary sweetness and provides a light dusting which beautifully enhances and contrasts colors.
Sixthly, let the tiramisu chill in the fridge overnight or at least for a few hours before serving. The extended chill time helps all of those flavors meld together evenly.
Lastly, serve your tiramisu with some chocolate-covered coffee beans or a sprinkle of cocoa powder on top for visual appeal!
Now that we have gone through the chocolate-espresso tiramisu recipe in detail, you may have some questions about its preparation or ingredients. Below are some frequently asked questions that can help clear up any confusion and ensure your desert comes out perfectly.
Should you use espresso in tiramisu?
If you’re aiming for a scrumptious tiramisu dish, the key is to use true espresso. Opt for this type of coffee as it brings out the most vivid flavors. I’d recommend incorporating a few tablespoons of coffee liqueur to give your dessert an extra oomph. Plus, the cool thing is that this no-bake recipe is eco-friendly since it consumes less energy!
What is the best coffee mixture for tiramisu?
For this recipe, you will need to brew 1 cup of strong coffee or espresso by mixing 1 cup of hot water with 2 tablespoons of instant coffee granules or espresso powder. To add some sweetness, you will also need 2 tablespoons of granulated sugar. For an extra kick, you can add 2 tablespoons of either coffee liqueur or almond liqueur, or substitute with Marsala, dark rum or brandy, depending on your preference.
Do you use hot or cold espresso for tiramisu?
When incorporating coffee into your egg whites, it’s important to mix it with the mascarpone first to avoid deflating the mixture. To prevent curdling of the mascarpone, it would be best to use cold coffee for this step, but warm or hot coffee can also be used as long as it’s carefully mixed.
Can you substitute coffee for espresso in tiramisu?
If you’re looking for a substitute for instant espresso for your baking recipe, brewed coffee is a great option. Brewed coffee is commonly used in various recipes like tiramisu and is easy to make.
In conclusion, this chocolate-espresso tiramisu recipe is the perfect combination of coffee and chocolate with a creamy, dreamy mascarpone cheese filling that will have your taste buds dancing with delight. With our helpful tips and variations, you can even make it your own and tailor it to suit your individual preferences.
Whether you are a dessert lover or just someone who likes to indulge in something sweet every now and then, this recipe is sure to satisfy. So why not give it a try today? With simple ingredients that are easy to find and step-by-step instructions that are easy to follow, you can whip up a delicious batch of tiramisu that is guaranteed to impress.
Don’t settle for mediocre desserts when you can create something truly extraordinary with just a little bit of effort. Treat yourself to the ultimate indulgence: chocolate-espresso tiramisu. Trust us, your taste buds will thank you.
Chocolate-Espresso Tiramisu Recipe
- 1 egg
- 1/3 cup flour
- 2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1/4 cup milk
- 1 tablespoon butter
- 1 teaspoon vanilla
- 2 teaspoons cocoa, for kitchen towel not batter
- 2 ounces bittersweet chocolate, chopped (optional)
- 8 ounces mascarpone cheese, room temperature
- 1 teaspoon vanilla
- 1 1/4 cups whipping cream
- 1/3 cup powdered sugar
- 1 tablespoon Kahlua (optional)
- 2 tablespoons espresso coffee, brewed and room temperature
- 1 tablespoon cocoa, sifted (optional)
- chocolate shavings (optional)
- chocolate-covered coffee beans (optional)
- Biscuit-Allow egg to stand at room temperature for 30 minutes.
- Meanwhile, grease a 9 X 9 inch baking dish, preheat oven to 350 degrees.
- Line the bottom of baking pan with parchment paper, grease and flour paper; set aside.
- In a small bowl, stir together the flour, cocoa, baking powder, and salt.
- In a medium bowl, beat egg with an electric mixer on high speed about 3 minutes or until thick and lemon colored.
- Gradually add sugar, beating on medium speed for 4 minutes or until light and fluffy.
- Add the flour mixture; beat on low to medium speed JUST until combined.
- In a small saucepan, combine milk and butter; heat and stir until butter melts; add to batter along with vanilla, beating until combined.
- Pour batter into prepared pan.
- Bake about 15 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool biscuit in pan on a wire rack for 10 minutes.
- Loosen sides from pan and turn out onto a kitchen towel sprinkled with cocoa powder.
- Carefully remove paper; discard.
- Cool COMPLETELY, about 25 minutes.
- Chill large metal bowl and whipping beater in freezer.
- Optional-Place bittersweet chocolate in a small microwave safe bowl, microwave, uncovered, on 50 percent power (medium) about 1 minute or until chocolate is melted and smooth, stirring every 15 seconds-set aside to COOL about 15 minutes. Careful as you don't want it to harden up again.
- Beat inmascarpone, vanilla, and OPTIONAL cooled chocolate with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
- Set up chilled metal bowl and whipping beater, whip whipping cream and powdered sugar until soft peaks form, then gently FOLD (not beat it in or it will be dense) the whipping cream mixture into the mascarpone mixture.
- Put Kahlua and espresso into a shallow dish.
- Cut cooled biscuit into 16 pieces.
- Dip 8 pieces QUICKLY into the coffee mixture one at a time (if you saturate them too much you will have a soggy mess) and arrange side by side, in a serving dish-about 1 quart size or you could use pudding cups.
- Cover biscuit with HALF the mascarpone mixture.
- Top with remaining biscuit, and remaining mascarpone mixture.
- Dust top with cocoa, chocolate shavings, or chocolate covered coffee beans,.
- Refrigerate 24 hours, or FREEZE.
Add Your Own Notes
Recommended Recipes Just For You