How to make an utterly decadent and irresistible Chocolate Tiramisu. This version uses savoiardi biscuits (ladyfingers) briefly dipped in a chocolate cocoa mixture and layered with a silky chocolate cream.
If you love chocolate, this dessert will quickly become a favorite. It’s a chocolate-forward twist on classic Italian tiramisu, made without raw eggs, coffee, or alcohol. The result is rich, smooth and deeply satisfying.
The method is straightforward and well illustrated with step-by-step photos. Most of the time is passive chilling, but the flavor payoff is worth the wait.
See the full recipe below, including ingredient notes, step-by-step instructions, tips, variations, and a video. For the printable recipe, scroll to the bottom of the page.
Ingredients
Everything you need for this chocolate tiramisu, plus tips and suggested substitutions.
- Chocolate custard – made from whole milk, egg yolks, sugar, cornstarch and good-quality dark chocolate (70% or higher). Chill the custard before combining with whipped cream.
- Savoiardi biscuits – authentic Italian Savoiardi are preferred. If you only have standard ladyfingers, they are slightly denser and may need a couple more seconds soaking.
- Heavy cream (double cream in the UK) – whip to soft peaks. Avoid overwhipping.
- Cocoa dipping liquid – cocoa powder and sugar dissolved in hot water. You can use hot chocolate mix if preferred.
Step by step photos and instructions
Heat the milk – warm the milk in a saucepan until it just begins to simmer, then remove from the heat.
Make the egg mixture – whisk the egg yolks with the sugar, then add the cornstarch and combine well.
Temper the eggs – pour the warm milk into the egg mixture slowly while whisking constantly to prevent scrambling. Return the mixture to the saucepan and cook over medium-low heat, stirring with a wooden spoon.
Thicken to custard – continue stirring until the mixture coats the back of a spoon. If lumps appear, whisk and lower the heat until smooth.
Add chocolate – remove from heat and stir in chopped dark chocolate until fully melted and incorporated. Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin, cool to room temperature, then refrigerate for 1–2 hours. Remove from the fridge 30 minutes before assembling.
Prepare the dipping liquid – whisk together cocoa powder and sugar in a wide dish, add hot water and whisk until smooth and lump-free.
Whip the cream – whip the heavy cream to soft peaks using an electric whisk.
Combine custard and cream – whisk the chilled custard briefly to smooth it, then fold in half the whipped cream gently. Fold in the remaining cream until the mixture is homogeneous and airy.
Assemble the tiramisu – quickly dip each Savoiardi biscuit into the cocoa liquid for 1–2 seconds per side and arrange a single layer in your chosen dish (break biscuits to fit if necessary). Spread just under half of the chocolate cream over the biscuits. Add another soaked layer of Savoiardi and finish with the remaining chocolate cream. Cover and refrigerate for at least 6–8 hours or overnight to set.
Piping option – for a decorative finish, spread a thin base layer of cream, fill a piping bag fitted with a round tip, and pipe the remaining cream across the top before chilling.
To serve – dust with a little cocoa powder just before serving. The texture should be smooth and slightly firm from chilling.
Recipe tips, variations and FAQs
- Add liqueur – stir 2–3 tablespoons of Baileys, Kahlúa, Frangelico or Marsala into the dipping liquid for a subtle boozy note.
- Use quality chocolate – choose a good dark chocolate (I prefer 70%); when combined with cream and sugar it becomes luscious without being overly bitter. Chocolate above 50% cocoa also works well.
- Savoiardi vs ladyfingers – if using denser ladyfingers, soak them a couple of seconds longer to achieve the right texture.
- Make ahead – the chocolate custard can be prepared 1–2 days in advance and refrigerated. Bring it to room temperature for 30 minutes before folding in the cream.
- Storage – store covered in the refrigerator for 2–3 days. Freezing is not recommended, as it can alter the texture.
A 12×8 inch oval or a similar-sized rectangular dish works well for this recipe.
Stored in the fridge, it will keep well for 2–3 days.
Freezing is not recommended because the texture can change after thawing.
If you try this Chocolate Tiramisu, please rate the recipe and leave a comment to share how it turned out. I love hearing from readers!
Step By Step Photos Above
Recipes include step-by-step photos, helpful tips, and sometimes a video.
Chocolate Tiramisu
By Emily
Equipment
- 12×8 inch dish
- Piping bag and round tip nozzle (optional)
Ingredients
For the chocolate custard
- 5 egg yolks
- ⅓ cup sugar (70g)
- ¼ cup cornstarch (30g)
- 2.5 cups whole milk (590ml)
- 5.5 oz dark chocolate (70%), roughly chopped (150g)
For the tiramisu
- 25–30 Savoiardi biscuits (ladyfingers)
- 2¾ cups heavy cream / double cream (600ml)
- 2 tbsp cocoa powder
- 2 tsp sugar
- 1.5 cups hot water
Instructions
To make the chocolate custard
- Heat the milk until it starts to simmer, then turn off the heat and set aside.
- Whisk egg yolks with sugar until combined, then stir in the cornstarch.
- Slowly pour warm milk into the egg mixture while whisking constantly. Return to the pan and cook over medium-low heat, stirring until it thickens to coat the back of a spoon (about 5–10 minutes).
- Add the chopped dark chocolate, stir until fully melted and smooth. Transfer to a bowl, press cling film onto the surface, cool, then refrigerate for 1–2 hours (or up to 2 days). Remove from the fridge 30 minutes before use.
To make the tiramisu
- Whisk cocoa powder and sugar in a wide bowl, then stir in hot water until smooth.
- Whip the heavy cream to soft peaks.
- Whisk the chilled custard briefly, fold in half the whipped cream, then fold in the remainder until fully combined.
- Quickly dip Savoiardi in the cocoa liquid for 1–2 seconds per side and arrange a single layer in the dish.
- Spread just under half of the chocolate cream over the biscuits, add another dipped layer, then top with the remaining cream. Optionally pipe the top for decoration.
- Chill for at least 6–8 hours or overnight. Dust with cocoa powder before serving.
Notes
- Prep in advance: Custard can be made 1–2 days ahead. Bring to room temperature 30 minutes before folding in the cream.
- Add liqueur: 2–3 tablespoons added to the dipping liquid adds depth—Baileys, Kahlúa, Frangelico or Marsala work well.
- Quality chocolate: Use good dark chocolate for best flavor; 70% is ideal but anything above 50% is fine.
- Ladyfingers vs Savoiardi: Denser ladyfingers need slightly longer soaking.
- Storage: Keep refrigerated for up to 2–3 days. Freezing is not recommended.
Nutrition
Carbohydrates: 47 g |
Protein: 10 g |
Fat: 17 g
Nutrition information is an approximation.