Giada chocolate tiramisu from Giada De Laurentiis layers espresso-dipped ladyfingers with a mascarpone cream enriched by chocolate zabaglione in a loaf pan. And the dessert serves 12 at approximately 280 calories per slice in about 7 hours total, since at least 6 hours of chilling sets the layers firm enough to unmold and slice.

Where classic tiramisu relies on cocoa powder dusted on top for its only chocolate note, Giada builds a full chocolate zabaglione by folding melted semisweet chips into the egg yolk mixture. So the chocolate flavor runs through every layer of the filling instead of sitting only on the surface.

Whisking the egg yolks over simmering water for a full 4 minutes until thick and creamy is the step that builds the structure of the zabaglione. And if you pull the bowl off the heat too early, the yolks stay thin and the melted chocolate sinks to the bottom instead of suspending evenly throughout the cream.

Source: Giada De Laurentiis (Giadzy.com)

Giada Chocolate Tiramisu

Recipe by medshi8Course: DessertsCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Melted chocolate folds into a Marsala zabaglione that chills before mixing into whipped cream and mascarpone. Then espresso-dipped ladyfingers line a plastic-wrapped loaf pan in three layers with the chocolate cream between each, and 6 hours in the fridge sets everything before unmolding.

Ingredients

For the chocolate zabaglione:
2 tablespoons whipping cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt
For the tiramisu:
6 ounces mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar, divided
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (Savoiardi recommended)
For garnish:
Unsweetened cocoa powder
Dark chocolate shavings

Directions

Melt the chocolate: Heat 2 tablespoons cream with the chocolate chips in a small saucepan over medium heat, stirring until smooth, then set aside and keep warm.
chocolate shavings.
Make the zabaglione base: Then whisk the egg yolks, sugar, Marsala, and salt in a glass bowl until blended.
Cook over steam: Once whisked, set the bowl over simmering water without letting it touch, and whisk for about 4 minutes until thick and creamy.
Fold in the chocolate: Then remove from the heat and fold the melted chocolate mixture into the egg mixture with a spatula.
Chill the zabaglione: Once combined, cover and refrigerate until completely cold.
Whip the cream: When the zabaglione is chilled, beat the 2/3 cup cream with 1/4 cup sugar until soft peaks form.
Build the mascarpone cream: Then fold the whipped cream into the mascarpone, and fold in the chilled chocolate zabaglione.
Sweeten the espresso: Once the cream is ready, whisk the remaining 1/4 cup sugar into the warmed espresso.
Line the pan: Then line a 9 1/4 x 5 x 2 3/4-inch loaf pan with plastic wrap, leaving overhang on all sides.
Dip and layer: Working one at a time, dip 8 ladyfingers into the espresso and arrange in a single layer on the bottom.
Add the first cream layer: Then spoon 1/3 of the mascarpone mixture over the cookies.
Repeat twice: Once the first layer is spread, repeat with 8 more dipped cookies and cream two more times.
Final cookie layer: Then dip the last 8 cookies and arrange on top, pressing lightly to compact.
Chill the tiramisu: Once assembled, cover with plastic wrap and refrigerate for at least 6 hours.
Unmold and garnish: Then unwrap the top, invert onto a platter, remove the plastic, sift cocoa over the top, and scatter chocolate shavings.

FAQs

What is the difference between this and classic tiramisu?

Classic tiramisu uses raw egg yolks beaten with sugar and no chocolate in the filling, with cocoa powder only as a garnish. And Giada’s version cooks the yolks into a zabaglione over steam and folds in melted chocolate, so the filling itself is chocolate-flavored throughout.

The Marsala in the zabaglione also differs from the traditional rum or coffee liqueur that most classic recipes use. Since Marsala has a nutty, slightly sweet profile, it bridges the chocolate and espresso more naturally than straight rum does.

Why does the recipe use a loaf pan instead of a dish?

The loaf pan shape lets you unmold the tiramisu onto a platter and slice it like a cake, which gives a cleaner presentation than scooping from a baking dish. And the plastic wrap lining lets the whole block slide out in one piece, so every layer stays intact.

But make sure the plastic extends well past the edges, because short overhang tears when you flip the pan. Since the giada tiramisu uses an 8×8 dish and serves from inside, the loaf pan version is the more formal presentation of the two.

Can I use a different liquor instead of Marsala?

Dark rum or brandy swap in at the same 1/4 cup and both carry enough depth to stand up to the chocolate. And Kahlúa adds a coffee-on-coffee layer that doubles down on the espresso-dipped ladyfingers.

But avoid light or clear spirits like vodka, because they add alcohol heat without contributing flavor. Since the Marsala is only 1/4 cup spread across 12 servings, the alcohol presence is subtle, so the substitute should bring flavor rather than just proof.

How do I make chocolate shavings for the top?

Run a vegetable peeler along the thin edge of a chocolate bar to create delicate curls that scatter over the cocoa-dusted surface. And warming the bar slightly in your hand for a few seconds first makes the chocolate peel in wider, more dramatic shavings.

But if the bar is too cold, the peeler produces small crumbs instead of curls. Since the shavings are purely decorative, use the best dark chocolate you have, because the quality shows in both the look and the flavor of the finished garnish.

How far ahead can I make this?

The assembled tiramisu needs at least 6 hours in the fridge, so making it the day before serving is ideal. And it holds well covered for up to 2 days, since the ladyfingers continue to soften into the chocolate cream and the layers meld further.

But add the cocoa and chocolate shavings right before serving, because the cocoa absorbs moisture from the surface and dulls in color overnight. And for another Giada dessert that improves with overnight chilling, the giada cannoli pie also tastes better after a full day in the fridge as the ricotta filling sets and the flavors deepen.