The Best Chocolate Tiramisu Recipe! Dark Chocolate Tiramisu!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs offer health benefits with less sweetness.

Preheat the oven to 350F.

For the chocolate ladyfingers, combine 25 grams cocoa powder, 65 grams flour, and 1/4 tsp baking powder in a bowl.

In a separate bowl, whip 3 medium egg whites with 1/8 tsp cream of tartar (optional) until soft peaks form, then gradually add 40 grams sugar until stiff peaks form.

In another bowl, whisk together 3 medium egg yolks, 30 grams sugar, and 1/2 tsp vanilla extract until pale and creamy.

Gently fold the dry ingredients into the egg yolk mixture, then fold in the whipped egg whites.

Transfer the batter to a prepared piping bag and pipe the batter into a ladyfingers mold.

Bake for 12 to 15 minutes or until lightly golden and firm to the touch.

Let the ladyfingers cool completely on the baking sheet.

For the ganache, combine 150 grams dark chocolate and 80 grams warm cream in a bowl and stir until smooth.

Cover the ganache with plastic wrap and refrigerate until chilled.

In a mixing bowl, combine 200 grams cream cheese (mascarpone), 3 tbsp powdered sugar, 1 tbsp cocoa powder, and 1/2 tsp vanilla extract, and mix until smooth.

In a separate bowl, whip 220 grams of 33% cream until soft peaks form, then fold in 2 tbsp of the chilled ganache.

Prepare 120 ml of espresso coffee and let it cool.

Assemble the tiramisu in an 18 cm mold, layering the ladyfingers soaked in espresso and the cream mixture.

Place the assembled tiramisu in the fridge for at least 8 hours, ideally overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens