Go Back
+ servings
A square image of a chocolate tiramisu in an oval dish sitting on a rustic wooden background.
Print Recipe
No ratings yet

Chocolate Tiramisu

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.
Prep Time45 mins
Cook Time10 mins
Chilling time8 hrs
Total Time8 hrs 55 mins
Course: Dessert
Cuisine: Modern Italian
Servings: 8 servings
Calories: 375kcal
Author: Emily Kemp


  • 12x8 inch dish
  • Piping bag and round tip nozzle (optional)


For the chocolate custard

  • 5 egg yolks
  • 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