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Lightened-Up Chocolate Tiramisu

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8 people

This chocolate take on tiramisu is a no-bake dessert that’s easy to prepare. For an even lighter dessert, substitute mascarpone with light cream cheese.

Ingredients

  • 1 1/2 cups (375 mL) strong brewed coffee (warm)
  • 2 tbsp (30 mL) granulated sugar
  • 2 bars (each 3.5 oz / 100 g) Lindt 70% Cocoa Dark Chocolate EXCELLENCE Bar, divided
  • 1 tub (8 oz / 250 g) mascarpone cheese
  • 1 tub (1 L) light whipped topping, divided
  • 2 tsp (10 mL) vanilla extract
  • 24 Italian ladyfingers / savoiardi biscuits

Method

  1. In medium bowl, stir together coffee and sugar; let cool to room temperature.
  2. Chop 1 1/2 Lindt chocolate bars and transfer to heatproof bowl set over saucepan of barely simmering water (bowl should not touch water). Stirring occasionally, melt chocolate until smooth; let cool to room temperature but still pourable, about 5 minutes.
  3. In large bowl, using electric mixer, beat mascarpone, 1 cup (250 mL) whipped topping and vanilla until blended. Stir in cooled melted chocolate until blended. Fold in the remaining whipped topping until combined.
  4. One a time, dip half the ladyfingers in coffee mixture and arrange in bottom of 11 x 7-inch (28 x 18 cm) baking dish in single layer. Spread half the mascarpone mixture over the layer of soaked ladyfingers. Repeat with remaining ladyfingers, more coffee mixture and remaining mascarpone mixture.
  5. Refrigerate tiramisu for 3 hours or until well chilled and filling is set.
  6. To serve, cut tiramisu into squares. Using vegetable peeler or grater, shave remaining Lindt chocolate over top.
  7. Tip: Spike the coffee with your favorite coffee liqueur, brandy, rum or marsala wine. Use 2/3 cup (150 mL) brewed coffee, 1/3 cup (75 mL) alcohol and 2 tbsp (30 mL) granulated sugar. If using coffee liqueur, omit sugar.