Chocolate Espresso Tiramisu

A flavorful, easy-to-make, no-bake Chocolate Espresso Tiramisu. This recipe is
creamy and fluffy, light yet rich. A decadent make-ahead dessert!

Servings: 9

Author: Leona Konkel

Prep Time
40 minutes

Chilling Time
6 hours

Total Time
6 hours, 40 minutes

Dessert

American Italian

chocolate Tiramisu Espresso no-bake

🧂 Ingredients

1 Split the ladyfingers in half lengthwise. Layer half of the ladyfingers along
the bottom of an 8-inch square container. Drizzle with 2 tablespoons espresso.
2 Melt the chocolate. In the microwave, heat on high for 30 seconds. Stir, then
microwave another 10 seconds. Repeat until chocolate is completely melted and
smooth.

In a double boiler on the stove, heat gently over steam. Stir until melted.

Either way, do not overheat the chocolate. Set aside briefly to cool while you
make the cream filling.
3 In a large mixing bowl, beat the mascarpone cheese briefly to loosen it. Beat in
powdered sugar, 2 tablespoons espresso, and vanilla, until smooth and creamy.
4 Pour in the melted chocolate, then beat until thoroughly mixed.
5 Add heavy cream, and beat until creamy, and soft peaks form.

Depending on how much you beat the mascarpone mixture before you added the
chocolate, this may not take long. Do not overmix.
6 Dollop half of the mascarpone mixture over the ladyfingers, and spread to cover.
Be careful spreading, as the cake underneath can move under pressure.
7 Top with remaining ladyfingers, then drizzle the remaining 2 tablespoons
espresso over them. Top with remaining mascarpone mixture.
8 Melt a small amount of additional chocolate and drizzle over the tiramisu. Cover
and chill for at least 6 hours.
9 Serve and enjoy. Ideally leftovers should be immediately refrigerated. If
serving at a party, do not leave out at room temperature for more than an hour.