Black Cocoa Tiramisu Recipe

Brew 1 cup strong espresso or very strong dark coffee. While still hot, stir in 2 tablespoons dark brown sugar until dissolved.

Whisk in 4 tablespoons Marsala wine and 1 teaspoon unsweetened black cocoa powder (optional) to deepen color and flavor. Transfer to a shallow dish and allow to cool to room temperature.

Prepare zabaglione

Place 5 egg yolks and 3 tablespoons granulated sugar in a heatproof bowl. Whisk until combined. Set the bowl over a simmering water bath (bowl should not touch the water). Whisk constantly while adding 3 tablespoons Marsala gradually. Continue whisking until mixture is thick, pale and forms ribbons when the whisk is lifted (about 6–8 minutes). Remove from heat and let cool slightly.

Temper and combine with mascarpone: When zabaglione is warm (not hot), fold in 16 oz mascarpone cheese a few tablespoons at a time until smooth and fully incorporated. Add 1 teaspoon vanilla extract and a pinch of sea salt; taste and adjust.

Whip cream

In a chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Fold about one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining cream until homogeneous. Do not overmix—keep it light and airy. Keep refrigerated until assembly.

If using store-bought ladyfingers and you want a deeper black cocoa look: sift 6 tablespoons black cocoa powder into a shallow plate and very gently roll each ladyfinger to coat exterior lightly, or dust them—this is optional but gives dramatic color. Alternatively skip dusting for a more traditional look.

Working quickly so ladyfingers don’t get soggy, dip each ladyfinger into the cooled coffee-Marsala soak for 1–2 seconds per side (do not soak). Arrange a single layer of soaked ladyfingers in an 8x8-inch (or similar) baking dish to cover the bottom.

Spread half of the mascarpone cream evenly over the first layer of ladyfingers (about 1/2–3/4 inch thick). Smooth with an offset spatula.

Add a second layer of dipped ladyfingers (trim to fit if needed), then spread the remaining mascarpone cream on top. Smooth the top and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and cream to set.

Make caramel just before serving: In a small heavy-bottomed saucepan over medium heat, melt 3 tablespoons granulated sugar without stirring (you can gently swirl the pan). Once sugar is amber and fragrant (watch closely as it can burn), remove from heat and whisk in 2 tablespoons unsalted butter until combined.

Carefully whisk in 3 tablespoons warm heavy cream (mixture will bubble vigorously). Stir in 2 tablespoons Marsala wine and a pinch of sea salt. Return to very low heat for 10–20 seconds to stabilize, then remove from heat and cool to lukewarm. The caramel will thicken as it cools.

Reserve a small amount (1–2 tablespoons) of the caramel for drizzling on individual portions and keep the rest to drizzle between layers or over the top just before serving.

Prepare feuilletine crunch: Melt 3 oz chopped dark chocolate with 1 tablespoon unsalted butter in a heatproof bowl over simmering water or briefly in 20–30 second bursts in a microwave, stirring until smooth.

Fold 1 cup feuilletine flakes into the melted chocolate until evenly coated. Spread the mixture in a thin layer on parchment and chill 10–15 minutes until set. Break into shards or crumble into small clusters. Keep refrigerated in an airtight container until ready to garnish.

About 20–30 minutes before serving, remove the tiramisu from the refrigerator so it comes slightly closer to room temperature for best texture.

Dust the top with 2 teaspoons unsweetened cocoa powder and optionally 1 teaspoon black cocoa for dramatic color, using a fine sieve.

Drizzle lukewarm Marsala caramel over the top in a decorative pattern. Scatter the chocolate-feuilletine clusters across the surface, reserving a few shards to place on individual plates when serving so they stay crisp.

Slice and serve chilled. Add extra caramel drizzle on each portion if desired.