Godiva Tiramisu

This tiramisu swaps the traditional Marsala or Kahlua for Godiva chocolate liqueur, which brings a rich cocoa sweetness to the espresso-soaked ladyfingers that regular coffee liqueur can’t touch. It’s indulgent and unapologetically boozy.

The mascarpone filling is light because of the whipped egg whites folded in at the end. They give the cream an airy, mousse-like texture instead of the dense, heavy spread you sometimes get with all-yolk tiramisu. Beat the whites to stiff peaks and fold gently so you don’t deflate them.

Dip the ladyfingers quickly. A fast dunk on each side is enough. Soak them too long and they disintegrate into a soggy mess that won’t hold structure. The overnight chill in the fridge is where everything comes together, the flavors meld and the filling firms up.

Chef Tips

• Use room temperature mascarpone. Cold mascarpone clumps when mixed and won’t beat smooth.
• Grate the dark chocolate with a microplane for fine, even shavings that melt on your tongue.
• This recipe uses raw eggs. Use the freshest pasteurized eggs you can find for food safety.
• Let it sit at room temperature for 10 minutes before serving. The flavor is muted when ice cold.

Variations

• Use Baileys Irish Cream instead of Godiva for a coffee-and-cream flavor profile.
• Add a layer of cocoa powder between the mascarpone layers for a more traditional finish.
• Swap ladyfingers for slices of pound cake or chocolate sponge for a denser base.