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Triple Chocolate Tiramisu Recipe

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4.1 from 7 reviews

  • Author: Molly
  • Total Time: 6 hours 40 minutes
  • Yield: 8 servings

Description

This Triple Chocolate Tiramisu is a decadent twist on the classic Italian dessert, layering rich semi-sweet chocolate ganache, creamy mascarpone infused with chocolate, and coffee-soaked ladyfingers. Perfectly chilled and topped with a glossy chocolate ganache finish dusted with cocoa powder, it offers a luscious, multi-textured chocolate experience ideal for special occasions or indulgent treats.

Ingredients

Ganache:

  • 300g semi-sweet chocolate (or mix dark chocolate and milk chocolate in equal parts)
  • 1 1/4 cup heavy cream (300g)

Chocolate Mascarpone Cream:

  • 12 oz mascarpone cheese (340g), cold from the fridge
  • 3 egg yolks
  • 1/2 cup granulated sugar (100g)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup heavy cream, chilled (240g)
  • 1 cup of ganache (240g) from above

Cocoa Coffee Soak:

  • 1 1/2 cup strong black coffee, room temperature (360g)
  • 2 tbsp cocoa powder

Assembly:

  • 30-36 ladyfingers
  • 2 tbsp cocoa powder for dusting

Instructions

  1. Make Ganache: Chop the semi-sweet chocolate and combine it with 1 1/4 cup heavy cream in a microwave-safe bowl. Microwave in 20 second increments, stirring gently between each until the chocolate fully melts and forms a smooth ganache. Set aside and let it cool to room temperature.
  2. Prepare Chocolate Mascarpone Cream: Whisk the cold mascarpone cheese on medium speed for 30-60 seconds until smooth and creamy. Set aside.
  3. Double Boiler Egg Mixture: In a heatproof bowl, combine egg yolks, granulated sugar, salt, and vanilla. Boil about 1-2 inches of water in a saucepan, then reduce heat to low. Place the bowl over the saucepan, ensuring water doesn’t touch the bowl bottom (creating a double boiler). Whisk the mixture on medium-high speed for exactly 2 minutes until light, fluffy, and pale. Remove from heat immediately to avoid graininess.
  4. Combine Egg Mixture with Mascarpone: Pour the egg yolk-sugar mixture into the whipped mascarpone and whisk on medium speed just until combined, scraping the bowl halfway through. Avoid overmixing to prevent a grainy texture.
  5. Add Ganache to Mascarpone Mixture: Pour one cup of cooled ganache into the mascarpone mixture and whisk on low speed until just incorporated, taking care not to overmix.
  6. Whip Heavy Cream: In a separate bowl, whip the chilled heavy cream until medium stiff peaks form — the cream should hold its shape but still be soft.
  7. Fold Whipped Cream into Mascarpone Mixture: Gently fold the whipped cream into the chocolate mascarpone mixture in 2-3 additions using a rubber spatula, preserving the airiness and creating a smooth, fluffy cream.
  8. Prepare Cocoa Coffee Soak: Brew strong black coffee to your preference and whisk in 2 tablespoons of cocoa powder until fully combined. Transfer to a wide, shallow dish or plate and allow it to cool to lukewarm.
  9. Assemble Tiramisu – First Layer: Quickly dip each ladyfinger on both sides in the cocoa coffee soak. Arrange a layer of soaked ladyfingers at the bottom of an 8 x 9.5-inch rectangular dish.
  10. Add First Mascarpone Layer: Spread half of the chocolate mascarpone cream evenly over the ladyfingers. If the cream feels too soft or runny, refrigerate the dish for about 10 minutes to firm it up.
  11. Layer Ganache: Ensure the ganache is runny but not hot. If too thick, microwave for 10 seconds to loosen. Pour half of the ganache over the mascarpone layer and tilt the dish gently to spread evenly. Alternatively, use a spatula with gentle pressure to avoid mixing the layers.
  12. Repeat Layers: Add another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Spread the remaining ganache on the top layer evenly.
  13. Chill: Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set fully.
  14. Finish and Serve: Before serving, gently warm the ganache layer on top by using a hair dryer on low heat until it becomes shiny. Sift 2 tablespoons of cocoa powder evenly over the top. Slice into pieces and serve chilled.

Notes

  • Use strong coffee to provide a robust coffee flavor that balances the sweetness of the chocolate.
  • The double boiler ensures gentle heating for the egg yolk mixture to avoid scrambling and achieve a smooth, fluffy texture.
  • Ladyfingers should be dipped quickly to avoid getting soggy and losing structural integrity in the tiramisu.
  • Refrigerating soft cream layers before adding ganache helps maintain clean layers and prevent mixing.
  • Warming the ganache before dusting cocoa powder creates a glossy, attractive finish on the tiramisu.
  • For best results, prepare the tiramisu a day ahead to allow flavors to develop fully.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/triple-chocolate-tiramisu-recipe/