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Jamie Oliver’s Chocolate Tiramisù

In this simple take on the classic tiramisu, Jamie Oliver layers chocolate sponge cake with a sweet and creamy mascarpone and ricotta filling, finished with plenty of cocoa powder and a little orange zest for a citrus twist.

From the book

Jamie Oliver

Introduction

I’m a big tiramisu fan and this evolved tribute is quite honestly a delight – it’s simply delicious.

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Ingredients

For the Decadent Chocolate cake:
300g dark chocolate (70%)
100g unsalted butter
8 large eggs
200g golden caster sugar
2 tbsp cocoa powder
For the tiramisu:
150ml strong coffee
50ml Cointreau
500g ricotta cheese
500g mascarpone cheese
2 tsp vanilla bean paste
2 tbsp golden caster sugar
½ an orange
cocoa powder, for dusting

Essential kit

You will need an electric hand mixer or free-standing mixer, and a 25cm x 30cm roasting tray.

Method

Make the Decadent chocolate cake:

Preheat the oven to 180°C. Snap the chocolate into a large heatproof bowl, add the butter and melt over a pan of gently simmering water, stirring regularly and making sure the water doesn’t touch the base of the bowl, then leave to cool slightly.

Separate the eggs, putting the yolks into the bowl of a free-standing mixer with the caster sugar, or into a large bowl if using an electric hand whisk. Whisk for 2 minutes, or until pale and fluffy, then stir in the melted chocolate.

Whisk the egg whites and a pinch of sea salt in a separate bowl until stiff, using the free-standing mixer or electric hand whisk. Working in batches, gently fold them into the chocolate mixture, then sift and fold in the cocoa. 

Bake directly in a greased 25cm x 30cm roasting tray at 180°C for 15 minutes exactly – until just springy to the touch and gooey in the middle.

Make the chocolate tiramisu:

Stab the sponge a few times with a skewer or sharp knife, evenly pour over the coffee and Cointreau, then leave to cool.

In a large bowl, mix the ricotta, mascarpone, vanilla paste and sugar, whisking until silky smooth, then spread over the soaked cake. Get creative with the side of a spatula or cake slice to make a fun pattern on the top.

Finely grate over the orange zest, top with a dusting of cocoa powder, and you’re ready to serve. If you want to go extra indulgent, add a grating or scraping of dark chocolate instead of the cocoa. 

Get ahead: this will sit happily in the fridge for up to 2 days after the ricotta mixture has been added. Simply add the orange zest and cocoa powder to serve.

ENERGY 434kcal FAT 31.3g SAT FAT 18.8g PROTEIN 9.3g CARBS 29.3g SUGARS 28.9g SALT 0.3g FIBRE 0.7g 

Reviews

4.6 out of 5 stars

9 Ratings

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9 Comments

    default user avatar PamJoanne

    Delicious and easy to make !
    I did find it a bit wet so allow lots of time for the chocolate cake to soak up the coffee and Cointreau !

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    default user avatar Diane G

    This desert was a huge success when I made it for a dinner party. I am coeliac so was perfect for me as most tiramisu s have sponge fingers in them. Definitely will make again

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    default user avatar Mary Magee

    Brilliant

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    default user avatar Andrew

    Very good recipe 10/10 would do again

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    default user avatar Chocolate Tiramisù

    very good

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    default user avatar Chocolate Tiramisù

     

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    default user avatar Emma

    It didn’t cook. Jamie was very emphatic about the cooking time: 15 minutes, no more, no less. I followed this, and gave it an extra 3 minutes because it didn’t look like it was cooking. When I took it out, it was raw underneath, but I thought perhaps this was what he meant by gooey on the inside. But no. After pouring the coffee and Cointreau in there, it was liquid, so the rest of the recipe was a no-go, even after leaving it to cool. A waste of 8 eggs!

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    default user avatar Sharon Grgich

    Was easy to follow with the right mixer. Took longer than 15 minutes to cook the base, (could have been my oven) tasted 😐 amazing

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    default user avatar Sue

    Looks amazing I’m thinking of doing it for Christmas

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From the book: Simply Jamie

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