Some desserts look like you spent a lot of time on them, even when the work is simple. This chocolate tiramisu is one of those recipes. You layer chocolate cookies with a creamy mascarpone filling, let it chill, and serve it straight from the fridge.

This version is made without raw eggs. It has mascarpone, heavy cream, cocoa, espresso powder, and a little coffee liqueur for that tiramisu flavor. Instead of ladyfingers, this recipe uses chocolate cookies, which give the dessert a deeper chocolate taste from the first bite.

A small glass of coffee chocolate tiramisu. A spoon takes a bite.

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Why You'll Want to Make This
What You Need
How to Make It
Top Tips
Serve with
📖 Recipe
3 x Tiramisu

Why You'll Want to Make This

This chocolate tiramisu is a good choice when you want a dessert you can prepare ahead of time. The layers need at least 4 hours in the fridge, which gives the cookies time to soften and the mascarpone filling time to firm up. That also means you are not assembling dessert at the last minute.

I like desserts like this for holidays and dinner parties because they make the end of the meal easier. Once the tiramisu is in the fridge, the main work is done. Before serving, you only need to dust the top with cocoa and spoon it into bowls or serve the glasses as they are.

What You Need

Ingredients Chocolate Tiramisu on a white background with text description

Chocolate cookies: These replace the ladyfingers and give the tiramisu a stronger chocolate flavor. Use crisp chocolate cookies or chocolate biscuits, not soft cookies, so the layers soften without turning mushy.
Mascarpone: This gives the filling its rich, creamy texture. Use full-fat mascarpone for the best result.
Heavy cream: Heavy cream lightens the mascarpone and makes the filling easier to spoon and spread.
Sugar: Sugar sweetens the filling and balances the cocoa and coffee. The cookies add sweetness too, so you do not need too much.
Cocoa powder: Cocoa adds chocolate flavor to the filling and is also used for dusting the top. For the neatest finish, dust the top right before serving.
Coffee liqueur: Coffee liqueur gives the dessert a soft coffee flavor. Tia Maria works well. For an alcohol-free version, replace it with strong coffee or espresso.
Vanilla extract: Vanilla rounds out the mascarpone filling and softens the stronger coffee and cocoa flavors. Tip: use homemade vanilla extract.
Espresso powder: Espresso powder deepens the chocolate flavor and keeps the dessert close to classic tiramisu. It should add flavor without making the dessert taste bitter.

How to Make It

Make the chocolate cream with mascarpone.

Step 1: Whisk the mascarpone, sugar, cocoa powder, coffee liqueur, vanilla extract, espresso powder, and heavy cream until the mixture is thick and creamy.

Place pieces of chocolate cookies at the bottom of the glasses.

Step 2: Break the chocolate cookies into pieces and make a layer in the bottom of a dish, bowl, or individual glasses.

Fill the glass the rest of the way with the chocolate cream.

Step 3: Spoon half of the mascarpone mixture over the cookies. Add another layer of chocolate cookies and finish with the remaining mascarpone mixture.

Sprinkle the chocolate tiramisu with cocoa powder.

Step 4: Cover and chill for at least 4 hours, so the filling firms up and the cookies soften. Dust with cocoa powder before serving.

Top Tips

Do not overmix the mascarpone filling. Stop as soon as it is thick, smooth, and softly holds its shape. If you keep mixing too long, the texture can become less smooth.
Give the tiramisu the full chill time. Four hours is the minimum, but making it earlier in the day works well. The layers become softer, the flavor settles, and the dessert is easier to serve.
If you are serving this for a dinner party, individual glasses are a good option. They show the layers and make serving simple. A larger dish works well too, especially if you want people to scoop their own portion.