Chocolate and Mascarpone Cream Tiramisu

Chocolate and Mascarpone Cream Tiramisu

  • Author: Nicoletta
  • Prep Time: 30 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Italian


Chocolate and Mascarpone Cream Tiramisu, a take on the classic Tiramisu, with homemade Savoiardi cookies, Penotti® Organic Cocoa & Hazelnut spread, mascarpone and whipped cream. So silky, luscious, and scrumptious, a great no-bake dessert just in time to celebrate Mother’s Day.


  • 200250 g Savoiardi (ladyfingers) cookies (I used my homemade)
  • 1 cup espresso coffee
  • 200 ml (scant 1 cup) whipping (heavy) cream
  • 200 g (1 cup) mascarpone, at room temperature
  • 50 g (scant 4 Tbsp) granulated or cane sugar
  • about 200 g Penotti organic cocoa hazelnut spread or any chocolate spread
  • unsweetened cocoa powder, for topping


  1. Make the espresso and put it in a shallow dish to let cool.
  2. Whip the cream with a hand-held mixer or in a stand mixer (I used the Kitchen Aid stand mixer with the whisk attachment). Place it in another bowl. Set aside.
  3. In the same bowl of the stand mixer where you whipped the cream, add the mascarpone and sugar and beat until softened.
  4. Add the whipped cream to the mascarpone and fold gently with a spatula until you get a soft, smooth cream. Set aside.
  5. Melt the Penotti cocoa hazelnut spread on a bain-marie (double boiler) until smooth.
  6. First layer: dunk the Savoiardi (ladyfingers cookies) in the cooled espresso coffee and lay in a dish (I used a 20 cm/8-inch square baking dish) covering the base tightly (even cutting them in half to fit).
  7. Spread half of the mascarpone cream on top of the first layer of Savoiardi.
  8. With a spoon, drizzle half of the melted chocolate on top of the mascarpone cream and spread it a bit.
  9. Second layer: dunk the rest of the Savoiardi cookies in the espresso, arrange them perpendicular to the first layer. Drizzle the rest of the chocolate and spread all over the cookies.
  10. In a sac-à-poche (piping bag) with a small round tip, add the rest of the mascarpone cream and pipe small mounds of cream onto the chocolate.
  11. With a small colander, lightly dust unsweetened cocoa powder on top. You will add more just before serving.
  12. Set in the fridge to rest for 3-4 hours. The next day it will be even better.
  13. Serve it at room temperature.


The total time includes the resting time in the fridge, from 3-4 hours up to 24 hours. Tiramisu the more it sits in the refrigerator, the tastier and softer it becomes.

I had some leftover mascarpone cream, maybe enough to make a rectangular pan instead of a square one. You could also cover the top with the last of the mascarpone cream, instead of using the piping bag.

Leftover tiramisu can be stored in the refrigerator for up to 3 days.

I usually do not sweeten the espresso I use to make Tiramisu. If you want, you can add a tablespoon of sugar when the coffee is still hot. Also, some people add a touch of water or milk to lighten the espresso. I am a purist on that 🙂 .

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