Dark Chocolate Balsamic Tiramisu

Course Dessert


  • 6 Egg Yolks
  • 4 tbsp Sugar
  • 1 pound Mascarpone (At Room Temperature)
  • 1 ¾ cups Cooled Espresso
  • 3 tbsp Primo Aged Dark Chocolate Balsamic
  • 24 Ladyfingers (available at Plehn’s Bakery)
  • cup Bittersweet Chocolate Shavings


  • Beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth.
  • Add 1 tablespoon of espresso and 1 tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic.
  • Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart.
  • Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
  • Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
  • Cover with plastic wrap and refrigerate for at least 2 hours or up to six.
  • Before serving, sprinkle the top with chocolate shavings.
Keyword balsamic, dark chocolate, titamisu
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