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Decadent Espresso Tiramisu Cake Recipe with Dark Chocolate Ganache

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A rich and indulgent espresso tiramisu cake layered with espresso-soaked ladyfingers, creamy mascarpone, and topped with a silky dark chocolate ganache. Perfect for coffee lovers and easy to prepare.

Ingredients

Scale
  • 24 ladyfinger biscuits (Savoiardi preferred)
  • 1 ½ cups (360 ml) strong brewed espresso, cooled
  • ½ cup (100 g) granulated sugar
  • 16 oz (450 g) mascarpone cheese, chilled
  • 1 cup (240 ml) heavy cream, cold
  • 4 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (30 g) powdered sugar
  • 6 oz (170 g) dark chocolate (70% cocoa), finely chopped
  • ½ cup (120 ml) heavy cream
  • 1 tbsp (14 g) unsalted butter, softened

Instructions

  1. Brew 1 ½ cups (360 ml) of strong espresso and let it cool completely.
  2. In a chilled mixing bowl, beat the cold heavy cream until soft peaks form (3-4 minutes).
  3. In another bowl, whisk the egg yolks with granulated sugar (½ cup / 100 g) until pale and slightly thickened (about 3 minutes).
  4. Gently fold the mascarpone cheese (16 oz / 450 g) into the yolk mixture, then carefully fold in the whipped cream and vanilla extract (1 tsp) until smooth and airy. Avoid overmixing.
  5. Heat ½ cup (120 ml) heavy cream in a small saucepan over medium heat until it starts to simmer.
  6. Pour the hot cream over the chopped dark chocolate (6 oz / 170 g) in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth.
  7. Stir in softened butter (1 tbsp / 14 g) for extra shine. Set aside to cool slightly but keep pourable.
  8. Quickly dip each ladyfinger into the cooled espresso, soaking about 1 second per side without sogginess.
  9. Arrange a layer of soaked ladyfingers in an 8-inch (20 cm) pan.
  10. Spread half of the mascarpone cream evenly over the ladyfingers.
  11. Repeat with another soaked ladyfinger layer and the remaining mascarpone cream.
  12. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Just before serving, pour the dark chocolate ganache over the chilled cake and spread gently to cover the top.
  14. Let ganache set for 15-20 minutes at room temperature or 10 minutes in the fridge for a firmer finish.
  15. Slice with a sharp knife dipped in hot water for clean cuts. Optionally garnish with cocoa powder or chocolate shavings.

Notes

Use chilled bowls and beaters for whipping cream to achieve better volume. Quickly dip ladyfingers to avoid sogginess. If cream mixture is too runny, chill for 15 minutes. Warm ganache gently if it thickens too much. Chill cake overnight for best flavor melding. Use a serrated or warm knife for clean slicing.

Nutrition

Keywords: espresso tiramisu cake, tiramisu, coffee dessert, dark chocolate ganache, mascarpone cake, easy tiramisu recipe, coffee lovers dessert

Find it online: https://gleefulfork.com/decadent-espresso-tiramisu-cake-recipe-with-dark-chocolate-ganache-easy-and-perfect-for-coffee-lovers/