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Chocolate Tiramisù
Excellence 70%
30-45 minutes

Viva Italia! This Tiramisù introduces chocolate to the traditional recipe.

  • Melt 2.3oz (65g) LINDT Bittersweet Dark Chocolate, chopped
  • ¾ cup (60g) butter, softened to room temperature
  • ¼ cup (20g) powdered sugar
  • Pinch of salt.
  • 3 eggs, separated
  • (90g) sugar
  • (65g) flour, sifted
  • The Cake is done when a toothpick inserted in the centre of the cake comes out clean
  • 1 cup (125ml) strong coffee
  • 2 tablespoons (30 ml) Marsala, Kahlua or rum
  • 3 Eggs, separated
  • 1/3 cup (65g) Sugar
  • 8oz (226g) Mascarpone
  • 1 cup (125ml) Heavy cream
  • 1 tablespoon (15ml) Marsala, Kahlua or rum

Chocolate cake

  • Preheat oven to 350°F / 180°C.
  • Melt chocolate over a water bath or in the microwave and set aside.
  • Cream butter, powdered sugar and salt.
  • Add the egg yolks one at a time to the butter mixture.
  • Add the melted chocolate.
  • Whip the egg whites, gradually adding the sugar and beating until stiff.
  • Carefully fold ⅓ of the egg whites into the chocolate mixture.
  • Fold in the remaining egg whites and sifted flour.
  • Pour batter into one greased and lined spring form (9-inch / 23cm) and bake approx. 40 minutes at 350°F/180°C. Baking time will decrease if using two cake pans (8-inch / 20cm). Check at 30 minutes.
  • Cakes are done when a toothpick inserted in the centre of the cake comes out clean.


  • Whip the egg yolks and sugar until fluffy.
  • Add the Mascarpone and the desired alcohol. Beat until smooth.
  • Whip the heavy cream and fold into the Mascarpone mixture.

For one pan (8 inch or 23 cm square)

  • Cut the cake in half horizontally and soak with ½ of the coffee mixture.
  • Spread half of the Mascarpone mixture evenly across the cake.
  • Repeat with 2nd half of cake and remaining Mascarpone mixture.
  • Cover and refrigerate 6 hours or over night.

For 6 individual glasses

Cut the cake into cubes and follow above method. Depending on the size
of the glass you may do three layers rather than two.


To Serve

  • Cover the top of the Tiramisù with chopped or shaved dark chocolate.
  • Sprinkle with cocoa powder.
  • To serve the large Tiramisù, cut into portions and remove with a turner (spatula).