Monday, May 17, 2021
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Chocolate Tiramisu

What’s better than tiramisu? Why, chocolate tiramisu, of course!  

This is Giada de Laurentiis recipe as seen on her show, I forgot which because she has several shows, it’s one of my favorite recipes.  

I made this for Valentine’s last week – I divided the recipe into 3 containers, gave the 2 small ones away and the left-over cookies and filling, I layered it in a goblet  just for me.

Heaven on earth! 🙂

Here’s how to make it..recipe follows at the end.  Have fun making Tiramisu! 🙂


Savoiardi aka ladyfingers or broas


chocolate zabaglione (pronounced tsah-bahl-YOH-nay)


fold the zabaglione (or sabayon) into the whipped Marcarpone and cheese


start layering, I like to smear a little of the filling at the bottom to prevent it from sticking but it’s not necessary, it’s just out of habit, I do the same with lasagna or any layered dish


it’s not part of the recipe but I always put grated chocolate before adding on another layer, just because..


mine, mine, mine! ♥♥♥   I want some more…

Chocolate Tiramisu

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Author: adapted from Giada de Laurentiis’ recipe
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Ingredients (click ingredient to buy it)


  • Add cream and chocolate to a heavy small saucepan.
  • Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
  • Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water.
  • Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
  • Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
  • Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form.
  • Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
  • Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.
  • Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
  • Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover.
  • Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
  • Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides).
  • Cover the tiramisu with plastic and refrigerate at least 6 hours.
  • Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.


*substitute same amount of cream cheese plus 1-2 tablespoons sweet cream if you can’t find or don’t want to spend money on Mascarpone cheese – Olive
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

Have a nice day!:) GOD Bless!



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