Back in the 1980s, I was well-known among my friends for making a mean tiramisù. As a 20-something, that was quite an accomplishment, even if the recipe I used wasn’t original and came from a magazine.
Here is the funny part: I never ate my tiramisù. All that espresso and Kahlúa? No, thank you. But I made it often for friends and, if they were happy, I was happy. (For a completely different dessert in the tiramisù tradition, try this Dolce all’Amaretti.)
Just recently, for my friend Pat’s birthday, I decided to tinker with the tiramisù recipe from the 80s and turn it into something that I would eat and enjoy. Enter chocolate. I made it with cocoa powder and chocolate liqueur and, while not traditional, it is divine. And, seriously, you probably won’t even notice the coffee is missing.
As for the title of this post, I have often said that “presentation is 9/10s of the culinary law,” so my tinkering also included some serious work on the presentation. I am happy with the way my chocolate tiramisù looks now; I gave it structure and zhuzhed it up a bit by piping rosettes of whipped cream on top. After all, we eat with our eyes first, right?
~ David
Ingredients
- 1 cup sugar
- 1/2 cup sweet Marsala wine
- 6 large egg yolks
- 1 pound mascarpone cheese
- 2 heaping teaspoons cocoa powder (1 ounce)
- 1 tablespoon sugar
- 2 cups boiling water
- 1/2 cup chocolate liqueur (I used Godiva)
- 2 7.5-ounce packages savoiardi biscuits
- cocoa powder, for dusting
- whipped cream
Instructions
- Whisk together the sugar, Marsala, and egg yolks in a metal bowl. Make a Bain-Marie by setting the bowl over a saucepan of simmering water (the bowl needs to be slightly wider than the saucepan, and the bottom of the bowl should not touch the water in the pan); whisk until thickened, lighter in color, and opaque, and your finger leaves a trail on a wooden spoon — about 5-7 minutes, once water is simmering. (The mixture should be about 170°F.) Remove the bowl from the water and whisk in the mascarpone cheese. Set aside.
- Whisk together the cocoa powder, sugar, and the chocolate liqueur. When cocoa is well-incorporated, add 2 cups boiling water (use the same water you were using for the Bain-Marie). Cut 13 of the savoiardi biscuits in half into 2-inch lengths (the biscuits are 4 inches long). Dip the 2-inch biscuits briefly, one at a time, in the chocolate mixture. Line the sides of a 10-inch springform pan with the dipped cut biscuits, iced side out and cut side down. Use whole biscuits dipped in the chocolate mixture to line the bottom of the pan abutting the standing ones around the edge; you will need to trim some so that they fit in the pan; save the trimmings. Use these trimmings and a few biscuits cut into small triangles to dip and fill in any odd spaces. Pour half the mascarpone mixture over the biscuits (about 2 cups), then repeat with a second layer of biscuits and the remaining mascarpone mixture. Dust heavily with cocoa powder; it will darken as it absorbs moisture. Refrigerate until firm – about 4 hours. Just before serving, unmold and slice the tiramisù into wedges, as you would a cake. Served with a dollop of whipped cream. Alternatively, rosettes of whipped cream can be piped on top of the tiramisù before serving.
- Serves 12.
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John / Kitchen Riffs
April 17, 2021 at 8:17 amWe do eat with our eyes first, and at the moment my eyes are saying “I Want, I Want!” This looks delightful. Bet it tastes delightful, too. We’re both 2 weeks past our 2nd vaccine, so we’re good to see fully jabbed friends. We should make this to celebrate. 🙂 Really nice — thanks.
Cocoa & Lavender
April 17, 2021 at 2:42 pmWe are in the same boat, John – we have now had a couple of dinners with friends and it feels wonderful. This tiramisù would be a great way to celebrate getting back together.
Gloria Roa Baker
April 17, 2021 at 12:16 pmDavid what really wonderful recipe , looks amazing and i really I love Tiramisu! Im sure was delicious!!!
hugs
Cocoa & Lavender
April 17, 2021 at 2:42 pmIt was very tasty, Gloria! There is just a tiny bit left!
sherry
April 18, 2021 at 2:13 ami love a moist delicious tiramisu! this looks superb david!
Cocoa & Lavender
April 18, 2021 at 7:17 amThis one is very dense and moist — I think it’s just what you are looking for!
Pauline McNee
April 18, 2021 at 4:17 amHow clever David to bring your 80s recipe to the 21st century. It looks amazing, suffering from food envy right now. Thanks for sharing your amazing recipe.
Cocoa & Lavender
April 18, 2021 at 7:18 amI just can’t believe how long it took me to make the changes, Pauline! And it was some “International Tiramisù Day” that made me think about it!
Frank
April 18, 2021 at 6:25 amThis really does look beautiful, David. And I’m sure it’s delicious, too. I’ve been meaning to mix up my tiramisu repertoire a bit and this looks like just the ticket!
But now I’m curious, was it the coffee or the Kahlua that turned you off from the 80s version?
Cocoa & Lavender
April 18, 2021 at 7:20 amFrank — you should definitely try the Dolce all’Amaretti — that is one addictive Tiramisù-like dish! This one, too.
Is it the coffee or Kahlúa? The answer is a simple “yes.” I like neither. An odd thing for a cool not to like coffee … but there you have it.
Christina Conte
April 18, 2021 at 8:28 amDefinitely a masterpiece, David! I do love a traditional tiramisù, but it’s one of those things that I truly don’t mind seeing twists on the recipe. I am quite sure I’d love this one, too! As I mentioned, we now have a California chapter of the Tiramisù Academy from Treviso, which is truly not just about tiramisù, but all things Italian. I do wish you were closer as we’ll be having fun events in the area!
Cocoa & Lavender
April 22, 2021 at 7:02 amWell, I wish we loved closer for so many more reasons – think of the fun we could have together in the kitchen! Glad you like my chocolate version. You know I generally stick with tradition but, in this case, if I didn’t I would never get tiramisù!
Lee Strang
April 18, 2021 at 12:22 pmIt was truly delicious and beautiful!! We were lucky enough to enjoy it more than once since we got to take some home with us. Always happy to help!!
Cocoa & Lavender
April 22, 2021 at 7:01 amGlad you and Bill enjoyed it, Lee. I appreciate you letting me make it for you so I could get good photos!
Eha Carr
April 18, 2021 at 5:33 pmBack in the 80’s methinks I managed a pretty fair tiramisu myself ! Desserts have not been much on the menu since . . . well, have a birthday coming up myself in a while: yours looks oh so beautiful to copy 🙂 ! A truly festive presentation to bring to the table . . .
Cocoa & Lavender
April 22, 2021 at 7:00 amYes, Eha – for me, this is a special occasion dessert, even considering its simple beginnings. Happy birthday (whenever that may be! 🙂
Andrea
April 19, 2021 at 12:10 pmDear David, your Chocolate Tiramisù Cake looks utterly divine – we all do love a good Tiramisù but I have always stuck to a rather traditional version. Yours looks so much more pretty than mine and it sounds like an absolut divine dessert!
Hope the two of you are doing well!
Keep healthy & happy, my dear friend!
Andrea
Cocoa & Lavender
April 22, 2021 at 6:59 amKnowing your and the family’s love for chocolate, I think you will all like this version a lot!
Eva
April 19, 2021 at 12:34 pmRather than by the lack of coffee, I am most intrigued by your mascarpone cream that starts as a “zabaione”. Never tried that, and I’m a big fan of tiramisu variations.
Cocoa & Lavender
April 22, 2021 at 6:56 amI think it is the zabaione that makes this version so special. I hope you give it a try – it is quite addictive!
Fran @ G'day Souffle
April 20, 2021 at 8:33 amYumsky! This looks delicious! The recipe also looks very similar to Julia Child’s ‘Charlotte Malakoff’- where she lines a charlotte mold with lady fingers on the outside.
Cocoa & Lavender
April 22, 2021 at 6:55 amFran – I started using the ladyfingers on the outer perimeter like that in the 80s. I cannot recall for the life of me if it was my idea, or if I had seen it somewhere. Either way, it works beautifully!
Raymund
April 20, 2021 at 8:19 pmInteresting, so you dont take coffee? This recipe is a good twist, I bet it would be much better with cocoa involved, definitely a chocolate lovers dream
Cocoa & Lavender
April 22, 2021 at 6:54 amI know – it is odd, but I have never taken either coffee or tea – only cocoa! But it works for me! Glad you like this version!
Easyfoodsmith
April 21, 2021 at 4:24 amThat looks gorgeous and so delicious! drooling!!
Cocoa & Lavender
April 22, 2021 at 6:53 amThanks – I always feel like I have succeeded if people are drooling after reading one of my posts! 🙂
2pots2cook
April 21, 2021 at 4:44 amBeautiful version David ! Although I am addicted to coffee, I would not miss it with all the ingredients. Thank you very much and I wish you enjoy your day !
Cocoa & Lavender
April 22, 2021 at 6:51 amThanks, Davorka! Yes, even coffee lovers will be able to dig into this with gusto!
Jeff the Chef
April 21, 2021 at 7:27 amI agree with you about the zhuzhing, and the chocolate … but that color! Good lord, that’s so amazing and I want to dive right through my computer screen after it. I like tiramisu, but my husband doesn’t like coffee – not even as a tiny component in something else. People will always say adding coffee to chocolate doesn’t give it a coffee taste, it just enhances the chocolate, but he can detect it. I’ve proven this with secret experimentation on him. He detects it every time. By the way, he’s a chocolate freak. So, he’s going to love this.
Cocoa & Lavender
April 22, 2021 at 6:51 amIt is good to know I am not the only one out there that can detect coffee in anything. It is rather odd for a foodie not to like coffee, isn’t it? I am glad I have given you a tiramisù option for your household to enjoy – let me know what your husband thinks! (And you, of course!)
sippitysup
April 22, 2021 at 1:17 pmYou could go into business with this one! It’s modern, sophisticated, and just classic enough. GREG
Cocoa & Lavender
April 28, 2021 at 11:49 amThe key – just classic enough. And a great compliment, too. Thanks!
Karen (Back Road Journal)
April 25, 2021 at 9:56 amWhile I’m sure I would have enjoyed your original recipe, this tiramisù is definitely calling my name.
Cocoa & Lavender
April 28, 2021 at 11:49 amIt has a tendency to do that, Karen!
Aarthi
April 29, 2021 at 9:20 amYummm! I’m literally drooling over the picture, looks perfect and scrumptious! definitely a delicious sweet treat, thanks for sharing!
Cocoa & Lavender
May 2, 2021 at 3:05 pmThat is just the reaction I wanted Aarthi – drooling!
John
May 2, 2021 at 3:02 amDavid, I think this may be the ideal tiramisu for me. You know I love my coffee, but come midday or 1 pm, I simply don’t drink it. I’d love to devour tiramisu after an evening meal, but that means one thing – I won’t sleep well!
This tiramisu recipe is one I definitely want to try!
Cocoa & Lavender
May 2, 2021 at 3:06 pmYeah – who needs all that caffeine at bedtime! Thanks for the kind comment, John.
Inger @ Art of Natural Living
May 4, 2021 at 3:27 pmKind of like a Tiramisu shaped like a Charlotte Russe. I’d be up for a piece of that!
Cocoa & Lavender
May 5, 2021 at 9:04 amYeah, pretty much. It works beautifully this way!