Chocolate Espresso Tiramisu Tart

Name: Chocolate Espresso Tiramisu Tart
Prep time: 25 min
Cook time: 10 min
Total time: PT-481160H23M41S
Ingredients: 2 Cups (167g) Ladyfingers Crumbs; 6 to 7 Tablespoons (85g to 98g) Unsalted Butter, melted; 2 Tablespoons White Sugar; 3/4 Teaspoons Fine Espresso Powder; 10 Ounces (283g) 60% Bittersweet Chocolate Bars, finely chopped; 1 1/4 Cups (284g) Heavy Whipping Cream; 2 Teaspoons Fine Espresso Powder; 1 Teaspoons Vanilla Paste or Extract; 2 Tablespoons (28g) Softened Unsalted Butter, see note below; 1 Cup (227g) Mascarpone Cheese, cold; 1/4 Cup (29g) Powdered Sugar; 1 Teaspoon Vanilla Paste or Extract; 1 Cup (227g) Heavy Whipping Cream, cold

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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're looking for more tart recipes, you will love my Earl Grey Chocolate Tart, and Chocolate Cardamom Tart!

A close up of a slice of tiramisu tart on a plate with a spoon on the side

♡ Why You Will Love This Tiramisu Tart

Easy to make. This is virtually a no-bake recipe, with the exception of the crust which goes in the oven for about 10 minutes. All the other components do not require any baking.
No soggy mess. I love a classic tiramisu, but it can become soggy as it sits over time. This tiramisu tart is soggy-free and the crust even stays crisp!
Can be made days in advance. You can plan ahead and make this tart up to 3 days in advance.

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♡ Why You Will Love This Tiramisu Tart
Ingredient Notes
Step-By-Step Instructions
💡 Tip
Substitutions
Variations
Key Equipment
Storage
💡 Expert Tips
FAQ
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Ingredient Notes

Here are some notes about all the ingredients used in this Chocolate Espresso Tiramisu Tart. Quantities and full instructions are in the recipe card below!

A photo of all 9 ingredients that are labeled

Ladyfinger Cookie Crust

Ladyfingers or Lady Finger - These Italian cookies are readily available at most 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 crust.
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, which I think is the perfect balance of sweet and bitter.
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 (optional) - Softened butter is stirred into the filling to add richness, but is totally optional.
Vanilla - You can use vanilla paste or vanilla extract.

Mascarpone Cream Topping

Mascarpone - Adds a bit of tanginess to the creamy topping.
Powdered Sugar - Also known as icing sugar and confectioners' sugar. Will help stabilize the topping.
Vanilla - You can use vanilla paste or vanilla extract.
Heavy Cream - The heavy cream is whipped until stiff peaks and then folded into the topping.

* See recipe card for a full list of ingredients and quantities.

A slice of tiramisu tart on a plate with a spoon filled with a bit of tart

Step-By-Step 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: Make the Crust - 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. The mixture should hold when pressed together. If it doesn't, you can add more melted butter.

Step 3: Bake the Crust - Transfer the crumbs to a 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 about 10 minutes.

Step 4: Make Espresso Ganache - 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.

💡 Tip

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 (if using) and vanilla.

Step 6: Chill the Tart - Pour filling into your tart shell and chill for 1 to 2 hours or for up to 3 days.

Step 7: Make Mascarpone Topping - 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: With the mixer still on medium speed, slowly add heavy cream to the mascarpone mixture and whip until you reach stiff peaks.

Hands are piping mascarpone cream on top of the chocolate layer

Step 9: Decorate & Serve - 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!

Hands are holding a small strainer with cocoa powder and dusting cocoa powder on top of the tart

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 for Mascarpone Topping - You can substitute powdered sugar for white granulated sugar. Just reduce to ¼ cup (50g).

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!

Key Equipment

9-Inch round Tart Pan with a removable bottom
Food Processor
Bowls
Spatula
Hand-held mixer
Star Tip

Storage

Refrigerator - Store in an airtight container in the fridge for up to 4 days.

A cross section of a slice of tiramisu tart on a plate

💡 Expert Tips

Make sure you're using chocolate bars for the ganache. Chocolate chips contain soy lecithin to help them retain their shape so they may not melt as smoothly.

Chop the chocolate finely. To ensure that your chocolate melts easily in the ganache filling, make sure to finely chop it.

You'll want to heat the cream to about 180ºF (82ºC) for the ganache. This is considered the scalding temperature. You don't want to boil it, as it can split your ganache.

FAQ

What is Tiramisu?

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.

What are Ladyfingers?

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.

Can this Tiramisu tart be made ahead?

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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♡ Did you try this recipe?

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