This irresistible Chocolate Espresso Tiramisu Tart is a fun twist on the traditional tiramisu dessert! It features an espresso scented ladyfinger cookie crust, an espresso chocolate ganache filling and a creamy mascarpone topping! It's also the perfect dessert to make ahead!
If you are a huge fan of tarts like I am, you will love our, Earl Grey Chocolate Tart, Chocolate Cardamom Tart, and Raspberry Tart!
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Chocolate Espresso Tiramisu Tart Ingredients
You will only need 9 simple ingredients to make this amazing Chocolate Espresso Tiramisu Tart!
Ladyfinger Tart Crust
- Ladyfingers or Lady Finger - The Italian cookies are readily available at more major markets and Italian markets. I used Delallo's Ladyfingers (not an affiliate link).
- Unsalted Butter - Melted butter will be added to the cookie crumbs to help bind the tart shell.
- White Sugar - We'll be adding just a bit of sugar to add a hint of sweetness.
- Instant Espresso Powder - Since we are not soaking the ladyfingers in coffee, we are spiking the cookie crust with some instant espresso powder. My favorite espresso powder is also from Delallo (not an affiliate link).
Espresso Ganache Filling
- Dark Chocolate - Make sure to use a good quality chocolate. I used a 60% chocolate, but you can go even darker.
- Instant Espresso Powder - To add even more coffee flavor, we are adding instant espresso powder into the filling.
- Heavy Cream - Helps create a creamy and decadent filling.
- Unsalted Butter - Adds richness to the filling.
- Vanilla - You can use vanilla paste or vanilla extract.
Mascarpone Cream Topping
- Mascarpone - Adds a bit of tanginess to the cream.
- Powdered Sugar - Also known as icing sugar and confectioners' sugar. Will help stabilize the cream.
- Vanilla - You can use vanilla paste or vanilla extract.
- Heavy Cream - The heavy cream is added to the topping to is whipped to stiff peaks.
* See recipe card for a full list of ingredients and quantities.
Chocolate Espresso Tiramisu Tart Instructions
Here are step-by-step photos and instructions on how to make this Tiramisu Tart! Please find the detailed instructions in the recipe card at the end of this post.
Step 1 - Finely pulse ladyfingers in food processor fitted with an 'S' blade. Then add the white sugar and espresso powder and pulse until combined.
Step 2 - Pulse in the melted butter.
Step 3 - Transfer the crumbs to your 9-inch tart pan with a removable bottom. Using a small round measuring cup, firmly press the crumbs into the bottom and up the sides of the pan. Bake at 350ºF (178ºC) for 10 minutes.
Step 4 - As the tart is cooling, start on the espresso ganache. In a medium bowl, submerge finely chopped chocolate and espresso powder with hot cream. Let stand, untouched for 5 minutes.
Hint: Stir your ganache slowly and use a rubber spatula (not a whisk) to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy.
Step 5 - Gently stir until combined. Then stir in room temperature butter and vanilla.
Step 6 - Pour filling into your tart shell and chill for 1 to 2 hours or for up to 3 days.
Step 7 - When you are ready to serve, make your mascarpone topping. Add mascarpone cheese, powdered sugar and vanilla into a large bowl. With a hand-held mixer, whisk until combined.
Step 8 - Slowly add heavy cream to the mascarpone mixture while whisking on medium speed until stiff peaks.
Step 9 - Transfer mascarpone topping to a piping bag fitted with a star tip or to a freezer bag with the tip cut off. Pipe the topping in a decorative pattern, sprinkle with cocoa powder and enjoy!
Substitutions
- Ladyfingers - If you don't have ladyfingers, you can use graham crackers, biscoff crackers or digestive biscuits.
- Mascarpone - If you are unable to find mascarpone, you can use cream cheese from the block (not whipped cream cheese).
- Powdered Sugar - You can substitute powdered sugar for white granulated sugar. Just reduce the to ¼ cup for the mascarpone cream.
Variations
- Tart Crust - Try making a sweet pastry crust or pâte sucrée instead. You can even infuse it with espresso or cocoa powder for a fun twist.
- Espresso Ganache - Try adding a little bit of coffee liqueur like Baileys or Kahlua! If you're not a huge fan of coffee or are trying to cut back on caffeine, you can omit the espresso and make a plain chocolate ganache.
- Make Individual Tarts - Try making mini Tiramisu tartlets. Mini desserts are always so special and festive!
Equipment
Storage
- Store in an airtight container in the fridge for up to 4 days.
FAQ
Tiramisu is a classic Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with whipped mixture of eggs, sugar, and mascarpone cheese and finished with cocoa powder.
Ladyfingers, sometimes known as sponge fingers or savoiardi, are sweet sponge cake biscuits that are roughly shaped like fingers. They are very dry, light and crumbly.
Yes! After making and assembling the crust/filling, cover tightly with cling wrap and store in the fridge for up to 3 days. When you are ready to serve, make your mascarpone cream, decorate and enjoy!
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📖 Recipe
Chocolate Espresso Tiramisu Tart
- Total Time: 35 Minutes + 1 Hr Chilling
- Yield: 8 to 10 Servings
Description
This irresistible Chocolate Espresso Tiramisu Tart is a fun twist on the traditional tiramisu dessert! It features an espresso scented ladyfinger cookie crust, an espresso chocolate ganache filling and a creamy mascarpone topping! It's also the perfect dessert to make ahead!
Ingredients
Ladyfinger Crust
- 2 Cups (167g) Ladyfingers Crumbs
- 6 Tablespoons (85g) Unsalted Butter, melted
- 2 Tablespoons White Sugar
- ¾ Teaspoons Instant Espresso Powder
Espresso Chocolate Filling
- 10 Ounces (283g) Dark Chocolate, finely chopped
- 1 ¼ Cups (284g) Heavy Whipping Cream
- 2 Teaspoons Espresso Powder
- 1 Teaspoons Vanilla Paste or Extract
- 2 Tablespoons (28g) Unsalted Butter
Mascarpone Cream Topping
- 1 Cup (227g) Mascarpone Cheese, cold
- ¼ Cup (29g) Powdered Sugar
- 1 Teaspoon Vanilla Paste or Extract
- 1 Cup (227g) Heavy Whipping Cream, cold
Instructions
-
Make your Crust - Set a rack in the center of the oven and preheat to 350ºF (180ºC).
-
Finely pulse ladyfingers in food processor fitted with an 'S' blade. Add white sugar and espresso powder and pulse until combined. Then pulse in the melted butter.
-
Transfer the crumbs to your 9-inch tart pan with a removable bottom. Using a small round measuring cup, firmly press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes and allow the crust to cool in the tart pan on a wire rack.
-
Make your Espresso Ganache Filling - Heat cream in a small saucepan or microwave in 20 second intervals.
-
Add finely chopped chocolate and espresso powder in a medium bowl and submerge with hot cream. Let stand, untouched for 5 minutes. and gently stir until combined. Then stir in room temperature butter and vanilla.
- Pour the filling into your tart shell and chill for 1 to 2 hours or for up to 3 days.
-
Make your Mascarpone Topping - Add mascarpone cheese, powdered sugar and vanilla into a large bowl. With a hand-held mixer, whisk until combined.
-
With the mixer on medium speed, slowly add heavy cream to the mascarpone mixture and whisk until you get stiff peaks.
- Transfer mascarpone topping to a piping bag fitted with a star tip or to a freezer bag with the tip cut off. Pipe the topping in a decorative pattern, sprinkle with cocoa powder and enjoy!
- Prep Time: 25
- Cook Time: 10
Julie P says
I made this tart this past weekend for my family and it was a hit! I didn’t have mascarpone cheese so I used cream cheese instead and it was perfect. Next time I make it I will make mini tarts!
Lisa says
Hi Julie, I'm so happy it was a hit with you and your family! Cream cheese is a great substitution and you can never go wrong with mini tiramisu tarts!
Sophia C. says
I made a mini version of these, but I used a shortbread crust because I had the ingredients available. It turned out so delicious! Thank you for the recipe!
Lisa says
Hi Sophia, I'm so happy to hear that you enjoyed this recipe! I'll have to try it with a shortbread crust one of these days. Thank you for your wonderful review!☺️