How to make a truly irresistible and decadent Chocolate Tiramisu. Made with savoiardi biscuits (ladyfingers) dipped in cocoa and layered with a rich and smooth chocolate cream.
Servings: 8 servings
For the chocolate custard
- 5 egg yolks
- ⅓ cup sugar (70g)
- ¼ cup cornstarch (30g)
- 2.5 cups whole milk (590ml)
- 5.5 ounces dark chocolate 70% cocoa roughly chopped (150g)
For the Tiramisu
- 25-30 Savoiardi biscuits (ladyfingers)
- 2 + ¾ cups heavy cream double cream UK (600ml)
- 2 tablespoons cocoa powder
- 2 teaspoons sugar
- 1.5 cups hot water
To make the chocolate custard
Heat the milk in a saucepan until starting to simmer, turn off the heat and set aside.
Put the egg yolks in a large bowl and add the sugar, mix until combined. Add the cornstarch and mix until combined.
Slowly pour the warm milk into the egg yolk mixture whilst constantly whisking to avoid any lumps. Once combined, pour the mixture back into the saucepan and heat on a medium-low heat. Use a wooden spoon to stir the mixture until it thickens enough to coat the back of the spoon (5-10 minutes).
*Tip* if your custard is taking longer to thicken turn the heat up a little.
Once thickened, add the chopped-up dark chocolate and mix until completely melted and mixed in with no streaks.
Transfer to a bowl, cover the top of the custard directly with plastic wrap (cling film), let it cool then refrigerate for 1-2 hours (can also be made 1-2 days in advance and refrigerated).
Bring it out of the fridge 30 minutes before continuing with the next steps.
To make the Tiramisu
Mix the cocoa powder and sugar together in a bowl then whisk in the hot water.
Put the heavy cream in a large mixing bowl and whisk with an electric whisk to soft peaks.
Give the chocolate custard a quick whisk so it’s extra smooth then fold half of the whipped cream into the chocolate. Once combined add the next half and fold until combined.
Dip the Savoiardi biscuits in the cocoa liquid for 1-2 seconds on each side and arrange in a single layer on your dish. You can break some of the biscuits to fit the dish if needed.
Spread just under half of the chocolate cream mixture over the savoiardi then add another layer of dipped biscuits.
At this point, you can spread over the remaining chocolate cream or spread a thin layer and pipe the rest on the top using a round nozzle.
Refrigerate the tiramisu for at least 6-8 hours or overnight. Dust a little cocoa powder over the top just before serving.
- Prep in advance - the chocolate custard can be made 1-2 days in advance and can be refrigerated until you need it. Remember to remove it from the fridge 30 minutes before using.
- Add liqueur - you can 2-3 tablespoons of your favourite liqueur to the dipping mixture for an extra kick. I recommend trying Baileys, Kaluha, Frangelico or Marsala.
- Use quality chocolate - use good quality chocolate if possible. I like to use dark chocolate because it's mixed with cream and sugar which makes it sweeter and less intense. I use 70% dark chocolate but anything above 50% would work well.
- Ladyfingers Vs Savoiardi - if you can't find Italian biscuits/cookies labelled Savoiardi and are using ladyfingers you will need to soak them for a couple of seconds longer in the liquid as they are denser.
- Storage & freezing - the tiramisu will keep well for up to 2-3 days in the fridge. I don't recommend freezing.
Calories: 375kcal | Carbohydrates: 47g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 92mg | Potassium: 319mg | Fiber: 3g | Sugar: 18g | Vitamin A: 489IU | Vitamin C: 0.003mg | Calcium: 141mg | Iron: 4mg