Indulge your sweet tooth with this chocolate tiramisu recipe - an easy and decadent dessert that's perfect for every occasion. Egg-free, fuss-free, no-bake, and totally customizable (make it boozy with Bailey's or alcohol-free), this tiramisu trifle dessert is the ideal treat for anyone!
7ouncesLadyfinger Cookie or Savoiardi(about 24 cookies)
4ouncesDark Chocolate- shaved or grated; DIVIDED
OptionalGarnishes:Cool Whip FrostingCocoa Powder, Shaved Chocolate, Fresh Strawberries or Raspberries
Instructions
Make the chocolate whipped cream: In a metal mixing bowl (SEE NOTES), add the heavy cream, 2 tablespoons cocoa powder and ¼ cup confectioner’s sugar. Beat with a electric mixer for 4 minutes, or until medium-stiff peaks form. Set aside in the refrigerator.
Make the mascarpone layer: In a large bowl, gently fold the mascarpone with melted chocolate, 3 tablespoons confectioner’s sugar, 1 tablespoon Baileys (or coffee if non-alcoholic), and vanilla extract until JUST combined (SEE NOTES). Next, use a spatula to gently fold the cool whip into the mascarpone. Set aside.
Make the coffee soaking liquid for the ladyfingers: In a shallow bowl, whisk together the coffee, granulated sugar, 1 tablespoon of cocoa powder and ¼ cup Baileys. Set aside.
Dip ladyfingers in coffee mixture: Working with a third of the ladyfingers at a time (about 7-8 depending on the size of your bowl), dip the ladyfinger cookies into the coffee mixture, soaking both sides (SEE NOTES).
Layer chocolate tiramisu into trifle bowl:First layer the soaked lady fingers onto the bottom of a 3 quart trifle bowl or glass bowl, arranging the cookies in a single layer and breaking the lady fingers in half if necessary to fit them into the bowl. Next, dollop a third of the mascarpone cream mixture onto the ladyfingers and use an offset spatula to spread and smooth out the mascarpone mixture. Then, dollop a third of the chocolate whipped cream over the mascarpone mixture and use your spatula to spread out and smooth the whipped cream. Repeat all the layers two more times - starting with dipping the lady fingers into coffee and ending with the whipped cream.
Chill chocolate tiramisu trifle: Cover the tiramisu trifle with plastic wrap and place in the refrigerator. Let the tiramisu sit and set up in the fridge for at least 2 hours or up to overnight. (Why? The ladyfinger cookies need time to soften. If you like a spongy tiramisu, I recommend letting the trifle sit overnight in the fridge.)
Garnish and serve: Dust the top of your tiramisu trifle dessert with cocoa powder, dollop with cool whip frosting, and then sprinkle with chocolate shavings, if using. Serve and enjoy!
Notes
For the best chocolate whipped cream, use a metal mixing bowl and place the bowl and the beaters in the freezer for 15 minutes prior to using. Chocolate whipped cream can be stored, covered, in the refrigerator for up to 3 days.
Mascarpone: When whisking the mascarpone, be careful not to over-whisk, or the mixture will curdle.
No-Alcohol: To make this chocolate tiramisu non-alcoholic, remove the Baileys and increase the strong brewed coffee to 1 1/2 cup. Make sure you sweeten the coffee before using.
Make sure you dip the ladyfingers into the coffee mixture as you are layering them. Do not dip them in advance!
Tiramisu can will keep in the fridge, and can be made up to 2 days in advance and can be kept for up to 4. Do not garnish until ready to serve.
Nutritional information is an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.