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Chocolate Base:

  • 500 grams semi sweet chocolate
  • 300 ml. whip cream
  • 125 ml strong Espresso or strong filtered coffee
  • 250 grams lady fingers

Tiramisu filling:

  • 500 grams Mascarpone Cheese
  • 500 ml. whip cream
  • 50 ml Coffee Liqueur
  • 100 grams Cocoa for topping


  • Add 300 ml. of heavy cream along with the espresso or strong filtered coffee into a sauce pan. Keep in mind do not bring this to a boil, let it simmer and stir until you see the first bubbles.
  • Pour the espresso cream mix into the semi-sweet chocolate and stir with a spoon or fork until the chocolate starts to melt.
  • Once the chocolate has melted start to whip.
  • In a large bowl add in the lady fingers and pour in the chocolate mix. Place the bowl in the refrigerator for about an 1 hour, so that the chocolate base can cool.
  • While the chocolate base is cooling off in the refrigerator, you can work on the Tiramisu filling. In a large bowl, add the Mascarpone cheese and the coffee liqueur and mix. (I use Tia Maria as the coffee liqueuMix both ingredients together until it is a smooth base.
  • Add whip cream into mascarpone mix and whip for a few minutes. Now, as for as I am concerned in regards to making whip cream, not really good at it. πŸ™ I have tried many times to do it but it just doesn’t work out. Soooo, I buy ready made whip cream. πŸ™‚
  • Spread whip cream and top off with Cocoa πŸ™‚