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Photo Credit: Elizabeth Newman

Chocolate Cake Tiramisu with Chocolate Sabayon

If you like chocolate like I like chocolate, which is to say it's what makes dessert worth eating, this double-chocolate tiramisu cake is going to knock your socks off. No one but you will ever suspect it starts with a boxed-cake mix; they'll be too busy drooling over the flashy chocolate zabaglione sauce and sultry mascarpone filling.

Chocolate Cake Tiramisu with Chocolate Sabayon



Prep Time

60 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Chocolate Cake Tiramisu with Chocolate Sabayon


  • 6 large egg yolks (at room temperature)
  • 5 tablespoons sugar
  • ½ cup imported sweet Marsala
  • ½ cup plus ‚1/3 cup chilled heavy whipping cream
  • 1/8 teaspoon kosher salt
  • 2/3 cup 4 ounces dark chocolate morsels or semisweet chocolate chips
  • 1/3 cup mascarpone cheese (at room temperature)
  • 1 store-bought chocolate cake mix
  • 1 3.5- ounce bar bittersweet chocolate (such as Lindt for chocolate curls (optional))


  1. Whisk the egg yolks and sugar in a medium stainless steel bowl until blended. Whisk in Marsala, 1/2 cup cream, and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the sauce is thick and a thermometer inserted into the sabayon registers 160°F to 170°F, about 15 minutes.
  2. Remove the bowl from over the water. Add the chocolate morsels and whisk until they are melted and the sabayon is smooth and blended. (The sabayon can be made 1 hour ahead. Let stand at room temperature. Whisk before continuing.)
  3. Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until peaks form. Dice cake into small cubes. Place about 1/2 cup of the cake cubes into each of six 1 1/2- to 2-cup old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons sabayon over the cake. Top with a spoonful of the mascarpone cream. Repeat the layering with cake, sabayon, and mascarpone cream.
  4. To make the chocolate curls, stand the chocolate bar in a large measuring cup. Microwave on 50% power in 10-second intervals just until the chocolate feels a bit warm. Stand the chocolate bar upright and run a vegetable peeler down one narrow edge, creating off chocolate curls. Sprinkle the curls over each tiramisu and serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
34 grams
4 grams
13 grams
Saturated Fat
6 grams
85 milligrams
295 milligrams
1 grams
21 grams
nut free

1 comment

  • Author's avatar image
    Karen Clark

    Hi Giada, Being an Italian girl myself, I admire you and love watching your shows and trying your recipes. This one sounds amazing as a chocolate lover but I have a question. Can this be prepared and put together in advance or it is best to arrange right before serving? On a side note, your recipe for Chicken with Mustard Mascarpone Marsala sauce is amazing!!!! Ciao! Karen KC

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