Chocolate Biscuit Tiramisu
Chocolate Biscuit Tiramisu
Ingredients
For the Biscuit Layers
- 24 rectangular plain biscuits, (like Petit Beurre or digestive biscuits)
- 1 1/2 cups strong brewed coffee, cooled
- 2 tablespoons unsweetened cocoa powder
For the Cream Filling
- 1 1/2 cups heavy cream, cold
- 8 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 6 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- 1
Prepare the cream filling: In a large bowl, combine the cold heavy cream, mascarpone cheese, granulated sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Set aside.
⏱️ 8 min
- 2
Arrange the first biscuit layer: Place a single layer of rectangular plain biscuits at the bottom of a clear, rectangular glass baking dish (approximately 8x8 inches or similar). You may need to break some biscuits to fit snugly.
⏱️ 3 min
- 3
Spread the first cream layer: Spoon about one-third of the prepared cream filling over the first layer of biscuits and spread evenly.
⏱️ 2 min
- 4
Add the second biscuit layer and coffee soak: Arrange a second layer of biscuits on top of the cream. Carefully pour about half of the cooled strong brewed coffee over this layer of biscuits, ensuring they are thoroughly soaked.
⏱️ 3 min
- 5
Dust with cocoa: Sift the unsweetened cocoa powder evenly over the coffee-soaked biscuits.
⏱️ 1 min
- 6
Spread the second cream layer: Spoon another one-third of the cream filling over the cocoa-dusted biscuits and spread evenly.
⏱️ 2 min
- 7
Add the final biscuit layer and coffee soak: Place a third and final layer of biscuits over the cream. Pour the remaining cooled strong brewed coffee over this uppermost layer of biscuits to moisten them.
⏱️ 3 min
- 8
Prepare the chocolate topping: In a microwave-safe bowl, combine the finely chopped dark chocolate and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy. Alternatively, melt over a double boiler.
⏱️ 5 min
- 9
Apply the chocolate topping: Pour the warm chocolate topping over the entire dessert, spreading it smoothly to fully cover all the layers beneath.
⏱️ 3 min
- 10
Chill the dessert: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the chocolate topping is firm and the layers are set.
⏱️ 240 min
- 11
Serve: To serve, use a large spoon or scoop to cut through the solid chocolate topping and scoop out individual portions, showcasing the distinct layers.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Biscuit Tiramisu
Ingredients
For the Biscuit Layers
- 24 rectangular plain biscuits, (like Petit Beurre or digestive biscuits)
- 1 1/2 cups strong brewed coffee, cooled
- 2 tablespoons unsweetened cocoa powder
For the Cream Filling
- 1 1/2 cups heavy cream, cold
- 8 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 6 ounces dark chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- 1
Prepare the cream filling: In a large bowl, combine the cold heavy cream, mascarpone cheese, granulated sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Set aside.
⏱️ 8 min - 2
Arrange the first biscuit layer: Place a single layer of rectangular plain biscuits at the bottom of a clear, rectangular glass baking dish (approximately 8x8 inches or similar). You may need to break some biscuits to fit snugly.
⏱️ 3 min - 3
Spread the first cream layer: Spoon about one-third of the prepared cream filling over the first layer of biscuits and spread evenly.
⏱️ 2 min - 4
Add the second biscuit layer and coffee soak: Arrange a second layer of biscuits on top of the cream. Carefully pour about half of the cooled strong brewed coffee over this layer of biscuits, ensuring they are thoroughly soaked.
⏱️ 3 min - 5
Dust with cocoa: Sift the unsweetened cocoa powder evenly over the coffee-soaked biscuits.
⏱️ 1 min - 6
Spread the second cream layer: Spoon another one-third of the cream filling over the cocoa-dusted biscuits and spread evenly.
⏱️ 2 min - 7
Add the final biscuit layer and coffee soak: Place a third and final layer of biscuits over the cream. Pour the remaining cooled strong brewed coffee over this uppermost layer of biscuits to moisten them.
⏱️ 3 min - 8
Prepare the chocolate topping: In a microwave-safe bowl, combine the finely chopped dark chocolate and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth and glossy. Alternatively, melt over a double boiler.
⏱️ 5 min - 9
Apply the chocolate topping: Pour the warm chocolate topping over the entire dessert, spreading it smoothly to fully cover all the layers beneath.
⏱️ 3 min - 10
Chill the dessert: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the chocolate topping is firm and the layers are set.
⏱️ 240 min - 11
Serve: To serve, use a large spoon or scoop to cut through the solid chocolate topping and scoop out individual portions, showcasing the distinct layers.