Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chocolate-Espresso Tiramisu Recipe
    Lost? Site Map

    Chocolate-Espresso Tiramisu

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 30 mins

    20 mins

    WiGal's Note:

    Timing does not include the 24 hours needed to chill. You could sub in boughten ladyfingers-split, if you prefer. I prefer using amaretti biscuits myself. I appreciate that this can be portioned into pudding cups and frozen-perfect when cooking for 2! I use regular coffee--I put a half scoop into small bowl with 1 cup water, cover it with wax paper (or it really messes up your microwave --I can vouch for that--lol!!) then nuke for about 2 minutes-- strain through coffee filter.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Chocolate Biscuit





    1. 1
      Biscuit-Allow egg to stand at room temperature for 30 minutes.
    2. 2
      Meanwhile, grease a 9 X 9 inch baking dish, preheat oven to 350 degrees.
    3. 3
      Line the bottom of baking pan with parchment paper, grease and flour paper; set aside.
    4. 4
      In a small bowl, stir together the flour, cocoa, baking powder, and salt.
    5. 5
      In a medium bowl, beat egg with an electric mixer on high speed about 3 minutes or until thick and lemon colored.
    6. 6
      Gradually add sugar, beating on medium speed for 4 minutes or until light and fluffy.
    7. 7
      Add the flour mixture; beat on low to medium speed JUST until combined.
    8. 8
      In a small saucepan, combine milk and butter; heat and stir until butter melts; add to batter along with vanilla, beating until combined.
    9. 9
      Pour batter into prepared pan.
    10. 10
      Bake about 15 minutes or until a wooden toothpick inserted near the center comes out clean.
    11. 11
      Cool biscuit in pan on a wire rack for 10 minutes.
    12. 12
      Loosen sides from pan and turn out onto a kitchen towel sprinkled with cocoa powder.
    13. 13
      Carefully remove paper; discard.
    14. 14
      Cool COMPLETELY, about 25 minutes.
    15. 15
    16. 16
      Chill large metal bowl and whipping beater in freezer.
    17. 17
      Optional-Place bittersweet chocolate in a small microwave safe bowl, microwave, uncovered, on 50 percent power (medium) about 1 minute or until chocolate is melted and smooth, stirring every 15 seconds-set aside to COOL about 15 minutes. Careful as you don't want it to harden up again.
    18. 18
      Beat inmascarpone, vanilla, and OPTIONAL cooled chocolate with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
    19. 19
      Set up chilled metal bowl and whipping beater, whip whipping cream and powdered sugar until soft peaks form, then gently FOLD (not beat it in or it will be dense) the whipping cream mixture into the mascarpone mixture.
    20. 20
      Put Kahlua and espresso into a shallow dish.
    21. 21
      Cut cooled biscuit into 16 pieces.
    22. 22
      Dip 8 pieces QUICKLY into the coffee mixture one at a time (if you saturate them too much you will have a soggy mess) and arrange side by side, in a serving dish-about 1 quart size or you could use pudding cups.
    23. 23
      Cover biscuit with HALF the mascarpone mixture.
    24. 24
      Top with remaining biscuit, and remaining mascarpone mixture.
    25. 25
      Dust top with cocoa, chocolate shavings, or chocolate covered coffee beans,.
    26. 26
      Refrigerate 24 hours, or FREEZE.

    Browse Our Top Puddings and Mousses Recipes

    Ratings & Reviews:

    • on December 01, 2011


      Deliciously decadent dessert which we loved and are still loving each time we eat some of it. We love Kahlua in recipes and combined with chocolate and espresso you can't lose. It is a little time-consuming, but the end result is definitely worth it. Made this dessert last night so it could sit overnight and couldn't wait to taste it. This dish will "WOW" your guests and your family. Thanks for the post! Made for the Everyday is a Holiday tag, November, 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate-Espresso Tiramisu

    Serving Size: 1 (95 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 249.5
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 9.9 g
    Cholesterol 79.0 mg
    Sodium 99.6 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 0.6 g
    Sugars 17.6 g
    Protein 2.7 g

    The following items or measurements are not included:

    mascarpone cheese

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes