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Chocolate Tiramisu Recipe

Chocolate Tiramisu

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (151)

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Average Rating:

Total Reviews: 151

Showing 11-20 of 151

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  • on February 17, 2012

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    I read a lot of reviews before I made this for our Valentine's Day dessert b/c I wanted it to be perfect. No such luck. My lady fingers turned out extremely soggy even though i dipped them really quick in the coffee. Next time I will sprinkle it on top so I can control how much soaks up. I took the advice of toasting the spongy ladyfingers in the ove for 10 minutes, using a mixer instead of a whisk when making the zabaglione, and using Kahlua instead of Marsala. I also made a chocloate sauce and a vanilla sauce to pour on top. It all tasted really great but the ladyfingers were just too soggy!

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  • on February 14, 2012

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    Ten star dessert.
    Made with gluten free Schar brand ladyfingers. Used Amaretto in lieu of Marsala - my ladyfingers have a slight lemon flavor and the outcome was awesome. The gluten free ladyfinger held up nicely, when cut it was moist and NOT SOGGY.
    Oh I did use the mixer in lieu of a whisk.
    Awesome gluten free dessert.

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  • on February 12, 2012

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    I really like this recipe but instead of espresso i would use regular coffee because it was way to strong. I also would lightly dip the lady finger in the coffee or else it gets soggy

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  • on February 04, 2012

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    This is a good recipe, relatively easy, and very impressive! I've never made zabaglione before, and I was concerned because other reviewers had such a difficult time with this process. I doubled the recipe to 8 egg yolks, used a metal bowl over a pan of simmering water. Whisking by hand? Too much work! I used an electric hand mixer. Used Amaretto instead of Marsala. It took just about the four minutes recommended to thicken to the perfect consistency...you want it thick, like pudding. Worked perfectly the first time. Fold in the slightly cooled chocolate, and then refrigerate! When chilled, fold in whipped cream and room temperature mascarpone...this combo is magic! Savoiardi lady fingers are required, other spongy ladyfingers don't work...this is not optional! Savoiardi are difficult to find, I found a local Italian pasta shop, but I also found them online at Amazon (you must plan in advance.

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  • on January 16, 2012

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    This is so good! I have made this twice. The first time, I beat the mascarpone as some suggested, but it got grainy, still tasted good, but texture not so great. The second time, I just made sure the mascarpone was really soft and stirred it a bit, much better result! For those of you having trouble with the egg yolks thickening in 4 minutes, I suggest that you use room temperature eggs. I put the whole eggs in hot water for about an hour before separating them and my zabaglione thickened in about 3 minutes. I used kaluha instead of marsala, since that is what I had on hand. I also added a little kaluha to the espresso mixture for dipping ladyfingers. Great recipe and very easy to make.

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  • on January 15, 2012

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    After living in Europe & visiting Italy (Cortina several times this recipe is exactly what we've been looking for! American tiramisu is nothing like Italian tiramisu! Definitely buy quality ladyfingers - hard type not soft (and unless you have a gluten issue do not buy gluten free. One thing I noted on my recipe is to dip the ladyfingers to semi-soak. I dipped twice thinking it was long enough but it wasn't - or perhaps it was my gluten-free ladyfingers (only type left during the holidays.

    Super delicious!! And reminds us of being back in Europe (especially Italy,.

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  • on January 05, 2012

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    This is a delicious recipe! I took the previous reviewer's advice and used 32 ladyfingers, not 24, as you'll need three layers of mascarpone cream, with eight more ladyfingers on top. Absolutely scrumptious! I couldn't find the crunchy ladyfingers the first time I made it, so I just put the spongy ones in the oven at 300 degrees for five to ten minutes to crisp them up, and it turned out fine. I recently ordered some crispy Savoiardi ladyfingers that I found online and I plan to make it again. This is now my favorite dessert recipe.

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  • on January 01, 2012

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    Super Yummy! I made this for my husband and I's anniversary. He kept craving tiramisu, so I surprised him with this. I had never tried tiramisu before, but I can tell you this is delicious! He said it was different than ones he had tried before, so I might try some other recipes. But I definitely trust Giada, she is Italian after all. My only comments are definitely find the dry/crunch lady fingers, not the soft/moist ones that everyone seems to have. Look on the International food aisle, with the Italian foods. Also, it does take 32 lady fingers, not 24, so get enough. I had to make a little more espresso, cause I ran out before I could dip the last 8. I let it sit in the refrigerator overnight and it sat up really nicely. I also added some cinnamon into the cocoa powder before I sifted it over the top. It was sooo good.

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  • on December 21, 2011

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    SOGGY! I've never made Tiramisu before, and I didn't see the recipe on TV so I had to totally rely on the written recipe. The problem was I couldn't find the recommended brand of lady fingers and the only ones I could find were in the bakery department. I didn't know until after I made this that there are 2 different types of lady fingers, spongy and crispy, and I used the wrong ones. My Tiramisu ended up very soggy, and in my opinion was much too rich. I was very excited to try this recipe, and I think with the right lady fingers this recipe would make a much better dessert than what I ended up with.

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  • on October 16, 2011

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    The Best dessert I've ever tasted...! Thanks Giada! <3

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