This decadent Giada Chocolate Cake Tiramisu is prepared using egg yolks, mascarpone cheese, dark chocolate, Marsala wine, and heavy cream. This indulgent dessert recipe takes about 40 minutes to prepare and serves up to 6 people.

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Recipe Ingredients

• 6 large egg yolks, at room temperature
• 5 tbsp of sugar
• ½ cup of sweet Marsala wine
• ½ cup plus ⅓ cup of heavy cream, chilled
• ⅛ tsp of kosher salt
• ⅔ cup (4 ounces) of dark chocolate morsels or semisweet chocolate chips
• ⅓ cup of mascarpone cheese, at room temperature
• 1 box of chocolate cake mix (such as Betty Crocker Super Moist Dark Chocolate), baked as directed on the package
• 1 (3.5-ounce) bar of bittersweet chocolate (such as Lindt), for chocolate curls (optional)

How To Make Giada Chocolate Cake Tiramisu with Chocolate Zabaglione

1. Prepare the Chocolate Zabaglione: Start by whisking 6 large egg yolks with 5 tbsp of sugar in a medium stainless-steel bowl until well blended. Add in 1/2 cup of sweet Marsala, 1/2 cup of heavy cream, and 1/8 tsp of kosher salt, whisking until combined.
2. Heat the Mixture: Place the bowl over a saucepan of simmering water, ensuring that the bowl’s bottom does not touch the water. Whisk constantly until the sauce thickens and a thermometer reads 160°F to 170°F, which should take around 15 minutes.
3. Melt the Chocolate: Remove the bowl from over the water. Add 2/3 cup of dark chocolate morsels and whisk until the chocolate melts and the sabayon is smooth. Set aside at room temperature. If made in advance, whisk before using.
4. Prepare the Mascarpone Cream: In a separate bowl, whisk the remaining 1/3 cup of heavy cream and 1/3 cup of mascarpone cheese until peaks form. Set aside for assembling the tiramisu.
5. Layer the Tiramisu: Dice the baked chocolate cake into small cubes. In each of the six glasses (1 1/2 to 2 cups in size), place about 1/2 cup of cake cubes. Spoon 2 heaping tbsp of the sabayon over the cake, followed by a spoonful of mascarpone cream. Repeat the layers with more cake, sabayon, and mascarpone cream.
6. Add Chocolate Curls (Optional): To make chocolate curls, stand the bittersweet chocolate bar in a large measuring cup. Microwave at 50% power in 10-second intervals until it feels slightly warm. Stand the chocolate bar upright and use a vegetable peeler along the narrow edge to create curls. Sprinkle these curls over each tiramisu before serving.

Recipe Tips

• Chill the mascarpone cream mixture for 15 minutes before using to ensure it holds its shape well and layers beautifully in the glasses for a more professional-looking dessert.
• Use a serrated knife when cutting the cake into cubes to prevent crumbling and create even layers that make assembling the tiramisu much easier and visually appealing.
• For a flavor twist, try substituting dark chocolate morsels with white chocolate chips in the zabaglione for a unique and sweetly balanced alternative to the traditional recipe.
• Add a splash of coffee liqueur or espresso to the cake cubes for a richer, coffee-flavored layer that will complement the chocolate zabaglione beautifully and add depth.
• For a gluten-free option, use a gluten-free chocolate cake mix or homemade gluten-free chocolate cake to create a similar texture without altering the flavor of the dessert.

Recipe FAQs and Variations

Check out More Giada dessert Recipes:

• Giada Lemon Ricotta Cookies with Lemon Glaze
• Giada Espresso–Peanut Butter Brownies
• Giada Key Lime Panna Cotta