Tiramisu with a Twist

60 minutes


8 pieces

You have probably noticed by now that I am a chocolate fan, and I can’t help it. Chocolate with coffee is such an incredible combo. Italians, please don’t hate me, but I had to make this twist to the already finger-licking classic.



Adjust Servings
4 eggs
4 tbsp sugar
4 tbsp vanilla extract
18 oz mascarpone cheese with 150 grams / 3/4 cup of sugar 500 g
14 oz ladyfingers 420 g
7 oz dark and milk chocolate (you can use only dark) 200 g
7 oz white chocolate 200 g
18 fl oz sweetened heavy whipping cream 550 ml
Espresso coffee for dipping


First, separate the yolks from the whites and add 3 tbsp of sugar to the yolks. Whip the egg yolks with an electric mixer over a double boiler until they become thick and light in color. Set them aside to cool for 5 minutes.
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In the meantime, whip up the egg whites with 1 tbsp. sugar and 1 tbsp. Vanilla extract until stiff peaks. Gently fold the egg whites into the egg yolks. Set them aside.
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In a third bowl, whip up the mascarpone cheese with 150 grams / 3/4 cup of sugar until light and fluffy. Add the 550 milliliters / 18 fluid ounces of sweetened heavy whipping cream and whip all together until stiff peaks form. Gently fold the egg mixture into the cheese and heavy whipping cream mixture. Divide the mixture into two equal parts.
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Add 200 grams / 7 ounces of melted dark and milk chocolate in the first part and 200 grams / 7 ounces of melted white chocolate in the second part. Gently fold the chocolate in both parts with a spatula.
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Take your time to assemble, dip every ladyfinger in espresso coffee, and place them in a pan (mine was 25 by 36 cm or 10 by 14 inches). First, add the white layer and sprinkle cocoa powder, then add the second layer of ladyfingers, and on top of it, add the second layer of dark and milk chocolate mix. Sprinkle with cocoa powder and place it into the fridge for 5-8 hours or overnight.
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Grab your coffee and enjoy this magic.
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