I really enjoy how this Creamy Cocoa Tiramisu Slice gives me all the comfort of a classic tiramisu while being much easier to prepare and serve. I like making it ahead of time and letting it rest in the fridge, knowing the flavors will only get better. The cocoa-infused cream paired with coffee-soaked sponge creates a dessert that feels rich, smooth, and perfectly balanced. Every time I slice into it, I feel confident serving something that looks elegant and tastes even better.
Why You’ll Love This Recipe
I love this recipe because it removes pressure when I’m hosting or planning ahead. I can prepare it the day before and focus on everything else without worrying about dessert. I also appreciate how the cocoa adds depth to the traditional tiramisu flavor, making each bite feel extra indulgent. Serving it in slices keeps everything neat, consistent, and visually appealing.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Sponge fingers or ladyfingers – 300 g
Strong coffee, completely cooled – 1 ½ cups (360 ml)
Mascarpone cheese – 500 g
Heavy cream – 1 ¼ cups (300 ml)
Powdered sugar – ¾ cup (90 g)
Unsweetened cocoa powder – ⅓ cup (40 g), divided
Vanilla extract – 2 teaspoons
Egg yolks – 4 large
Dark chocolate, shaved – 50 g
Directions
I begin by brewing strong coffee and setting it aside to cool completely. In a large bowl, I whisk the egg yolks with the powdered sugar until the mixture becomes pale and creamy. I then add the mascarpone cheese and vanilla extract, mixing until smooth and well combined. I gently fold in half of the cocoa powder to give the cream a rich chocolate flavor.
In another bowl, I whip the heavy cream until soft peaks form. I carefully fold the whipped cream into the mascarpone mixture, taking my time to keep the texture light and airy.
I line a rectangular slice pan with parchment paper. I quickly dip each sponge finger into the cooled coffee and arrange them in a single layer, making sure not to oversoak them. I spread half of the mascarpone cream evenly over the sponge layer. I repeat the process with another layer of coffee-dipped sponge fingers and finish with the remaining cream, smoothing the top.
I cover the pan carefully and refrigerate it for at least 6 hours, though I prefer leaving it overnight. Before serving, I dust the top with the remaining cocoa powder, sprinkle over the shaved dark chocolate, and cut the dessert into clean squares using a warm knife.
Servings And Timing
I usually slice this dessert into 9 to 12 portions, depending on the occasion. Preparation takes about 25 minutes, and chilling time is a minimum of 6 hours. I find the best flavor and texture come after resting overnight in the refrigerator.
Variations
I sometimes substitute the sponge fingers with thin slices of plain sponge cake if needed. When I want a deeper chocolate flavor, I add a thin layer of melted dark chocolate between the sponge and cream. I also enjoy experimenting with a light dusting of cinnamon mixed into the cocoa powder for a subtle twist.
Storage/Reheating
I store the Creamy Cocoa Tiramisu Slice covered in the refrigerator for up to 4 days. I think it tastes best within the first 2 to 3 days while the texture remains perfectly creamy. Since this is a chilled dessert, I never reheat it and always serve it cold.
FAQs
Can I make this dessert a day ahead?
I often make it one day in advance because the flavors blend better and the texture sets beautifully.
How do I prevent soggy layers?
I dip the sponge fingers very quickly in the coffee and avoid letting them sit in liquid for too long.
Can I use cream cheese instead of mascarpone?
I use cream cheese when mascarpone is unavailable, making sure it is fully softened and mixed well for the smoothest result.
Why does my cream feel too soft?
I make sure the whipped cream reaches soft peaks and that the mascarpone mixture is not overmixed.
How do I get clean, sharp slices?
I dip my knife in warm water and wipe it clean between each cut to keep the layers neat.
Conclusion
I keep this Creamy Cocoa Tiramisu Slice in my recipe collection because it combines ease, elegance, and incredible flavor. The make-ahead nature makes it ideal for busy days, while the cocoa-rich layers ensure it always feels special. Every time I serve it, I’m reminded that simple preparation can still lead to a truly impressive dessert.
A no-bake layered dessert with cocoa-infused mascarpone cream and coffee-soaked sponge fingers, this Creamy Cocoa Tiramisu Slice is rich, elegant, and perfect for make-ahead entertaining.
Ingredients
300 g sponge fingers or ladyfingers
1½ cups (360 ml) strong coffee, cooled
500 g mascarpone cheese
1¼ cups (300 ml) heavy cream
¾ cup (90 g) powdered sugar
⅓ cup (40 g) unsweetened cocoa powder, divided
2 teaspoons vanilla extract
4 large egg yolks
50 g dark chocolate, shaved
Instructions
Brew strong coffee and let it cool completely.
In a large bowl, whisk egg yolks with powdered sugar until pale and creamy. Add mascarpone and vanilla extract, mixing until smooth. Fold in half of the cocoa powder.
In a separate bowl, whip heavy cream to soft peaks. Gently fold it into the mascarpone mixture to keep the texture light.
Line a rectangular slice pan with parchment paper. Quickly dip sponge fingers in coffee and arrange in a single layer.
Spread half of the mascarpone cream over the sponge layer. Repeat with another layer of coffee-dipped sponge and top with remaining cream. Smooth the surface.
Cover and refrigerate for at least 6 hours or overnight for best results.
Before serving, dust with remaining cocoa powder and sprinkle shaved dark chocolate on top.
Slice using a warm knife, wiping between cuts for clean edges.
Notes
Use plain sponge cake slices if sponge fingers aren’t available.
Add a thin layer of melted dark chocolate for extra richness.
Mix cinnamon into the cocoa powder for a subtle twist.
Use cream cheese as a mascarpone substitute if needed.
