Chocolate Tiramisù

Viva italia! this Tiramisù introduces chocolate to the traditional recipe.


30-45 minutes

Excellence 70%



Chocolate Cake

  • Melt 2.3oz (65g) LINDT Bittersweet Dark Chocolate, chopped
  • ¾ cup (60g) butter, softened to room temperature
  • ¼ cup (20g) powdered sugar
  • Pinch of salt.
  • 3 eggs, separated
  • (90g) sugar
  • (65g) flour, sifted
  • The Cake is done when a toothpick inserted in the centre of the cake comes out clean

Coffee to soak the cake

  • 1 cup (125ml) strong coffee
  • 2 tablespoons (30 ml) Marsala, Kahlua or rum


  • 3 Eggs, separated
  • 1/3 cup (65g) Sugar
  • 8oz (226g) Mascarpone
  • 1 cup (125ml) Heavy cream
  • 1 tablespoon (15ml) Marsala, Kahlua or rum

Tiramisù is traditionally made with lady fingers or a plain cake


  • 1

    Chocolate cake

      • Preheat oven to 350°F / 180°C.
      • Melt chocolate over a water bath or in the microwave and set aside.
      • Cream butter, powdered sugar and salt.
      • Add the egg yolks one at a time to the butter mixture.
      • Add the melted chocolate.
      • Whip the egg whites, gradually adding the sugar and beating until stiff.
      • Carefully fold ⅓ of the egg whites into the chocolate mixture.
      • Fold in the remaining egg whites and sifted flour.
      • Pour batter into one greased and lined spring form (9-inch / 23cm) and bake approx. 40 minutes at 350°F/180°C. Baking time will decrease if using two cake pans (8-inch / 20cm). Check at 30 minutes.
      • Cakes are done when a toothpick inserted in the centre of the cake comes out clean.
  • 2


      • Whip the egg yolks and sugar until fluffy.
      • Add the Mascarpone and the desired alcohol. Beat until smooth.
      • Whip the heavy cream and fold into the Mascarpone mixture.
  • 3

    For one pan (8 inch or 23 cm square)

      • Cut the cake in half horizontally and soak with ½ of the coffee mixture.
      • Spread half of the Mascarpone mixture evenly across the cake.
      • Repeat with 2nd half of cake and remaining Mascarpone mixture.
      • Cover and refrigerate 6 hours or over night.
  • 4

    For 6 individual glasses

    • Cut the cake into cubes and follow above method. Depending on the size
      of the glass you may do three layers rather than two.

  • 5

    To Serve

      • Cover the top of the Tiramisù with chopped or shaved dark chocolate.
      • Sprinkle with cocoa powder.
      • To serve the large Tiramisù, cut into portions and remove with a turner (spatula).