Chocolate Tiramisu

This desert is a staple dish for Italy. It is creamy, fluffy with thick mascarpone and dark chocolate (both with which you simply can’t go wrong). Tiramisu comes from the 15th century brothels in Venice. Men needed the extra boost to perform sexually and that’s where tiramisu came in. Tiramisu means “pick me up” . How Italian!


  • 1 pack of ladyfingers
  • 250g mascarpone
  • 250ml whipping cream
  • 100g sugar
  • 3 eggs
  • 1-2 cups espresso (enough to dip the lady fingers in)
  • 4 tbsp. Amaretto or Masala
  • 70g dark chocolate, chopped
  • Cacao powder to top


  1. Separate egg whites and yolks (make sure there is no yolk in the whites as this will keep the whites from becoming stiff!)
  2. Beat the yolks with the sugar until thick and white (This takes about 7-8 minutes)
  3. Add mascarpone, liquor of choice and mix until smooth
  4. Whip the cream and add to the mascarpone mixture
  5. Whisk egg whites in a clean, dry bowl until stiff peaks form (if you can hold the bowl upside down for 10 seconds without any movement you’re good to go)
  6. Gently fold the egg whites into the mascarpone/whipped cream mixture until just combined (be very gentile here as you don’t want to take the air out of the whisked egg whites)
  7. Brew the coffee and let cool down completely
  8. Dip the ladyfingers and rotate a couple of times (this shouldn’t take longer than 3-4 seconds)
  9. Layer bowl of choice with ladyfingers followed by a generous layer of the mascarpone mixture
  10. Top with half the chocolate and repeat ladyfinger and mascarpone layers
  11. Top with the cacao and rest of the chocolate
  12. Leave to set in the fridge for 4-6 hours (overnight gives the best result) and serve cold

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