Chocolate-Espresso Tiramisu

Chocolate-Espresso Tiramisu
Prep Time:
40 mins
Stand Time:
30 mins
Bake Time:
15 mins
Cool Time:
10 mins
Chill Time:
6 hrs
Total Time:
40 mins


  • 1 recipe Chocolate Sponge Cake or 24 ladyfingers, split

  • ¼ cup brewed strong espresso

  • 2 tablespoon coffee liqueur (optional)

  • 3 ounce bittersweet chocolate, chopped

  • 1 8 ounce carton mascarpone cheese

  • 1 cup whipping cream

  • ¼ cup powdered sugar

  • 1 teaspoon vanilla

  • 2 tablespoon coffee liqueur or brewed strong espresso

  • Bittersweet or semisweet chocolate, melted (optional)

  • Chocolate-covered coffee beans, whole or chopped (optional)

Chocolate Sponge Cake

  • 3 eggs

  • 1 cup all-purpose flour

  • cup unsweetened cocoa powder

  • 1 ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 ½ cup granulated sugar

  • 1 cup milk

  • ¼ cup butter

  • 1 teaspoon vanilla

  • Powdered sugar


  1. If using, prepare Chocolate Sponge Cake. Cut cooled cake in half crosswise. Line a 2-quart baking dish with one of the cake portions, cutting to fit as necessary. (Or layer half of the ladyfingers in a 2-quart baking dish, cutting to fit as necessary.) Drizzle with 2 tablespoons of the espresso and, if desired, 1 tablespoon of the liqueur.

  2. In a small microwave-safe bowl microwave 3 ounces chopped chocolate on 50 percent power (medium) about 1 minute or until melted and smooth, stirring after every 15 seconds; cool.

  3. In a large mixing bowl beat mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Beat in 2 tablespoons liqueur and cooled chocolate just until combined.

  4. Spoon half of the mascarpone mixture over cake or ladyfingers in baking dish, spreading evenly. Top with the remaining cake portion or ladyfingers, cutting to fit as necessary. Drizzle with the remaining 2 tablespoons espresso and, if desired, the remaining 1 tablespoon liqueur. Top with the remaining mascarpone mixture, spreading evenly.

  5. Cover and chill for 6 to 24 hours. If desired, garnish with melted chocolate and coffee beans.

Chocolate Sponge Cake

  1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper. Grease and flour paper and sides of pan; set pan aside. In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside.

  2. Preheat oven to 350°F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-color. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined. In a small saucepan heat and stir milk and butter until butter is melted. Add butter mixture and vanilla to egg mixture, beating until combined. Pour batter into the prepared baking pan, spreading evenly.

  3. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Immediately loosen sides of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Carefully remove paper. Cool cake completely.

Nutrition Facts (per serving)

412 Calories
25g Fat
45g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 412
% Daily Value *
Total Fat 25g 32%
Saturated Fat 14g 70%
Cholesterol 110mg 37%
Sodium 224mg 10%
Total Carbohydrate 45g 16%
Total Sugars 33g
Protein 6g
Calcium 121.2mg 9%
Iron 1.6mg 9%
Potassium 155mg 3%
Folate, total 28.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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