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Dessert

Tiramisù Torta

Indulge in the luxurious Tiramisù Torta, a delightful blend of mascarpone, coffee, and chocolate for every special occasion.

Tiramisù Torta

This Tiramisù Torta boasts a luxurious, creamy taste, blending the sweetness of mascarpone cheese with the rich, aromatic essence of coffee and the irresistible flavor of chocolate.

A round cake topped with chocolate shavings and chopped nuts sits on a white plate, surrounded by a fruit platter, biscotti, a cup of coffee, and a glass of liqueur on a wooden table.

Why You’ll 🫶🏻 this Torta

This easy Tiramisù Torta recipe provides a charming variation of the classic Italian dessert. Featuring layers of espresso-infused mascarpone cheese, sweetened cream cheese, and coarsely grated dark chocolate, all enveloped in candied hazelnuts, this torta is a must-try for every dessert lover. This scrumptious make-ahead treat is perfect for holidays, birthdays, or any special occasion! Enjoy! ~Nicole

Key Ingredients for Tiramisù Torta

A top-down view of various baking ingredients in bowls and cups, including cream cheese, sour cream, butter, powdered sugar, chopped nuts, chocolate shavings, vanilla extract, granulated sugar, water, and a red baking pan.

Mascarpone Cheese has a velvety, rich texture and a subtle, sweet, slightly tangy taste. It is often described as having a gentle, luxurious flavor, with notes of sweetness reminiscent of whipped cream. Although Italian in origin, its name is said to come from the Spanish phrase mas que bueno, meaning “better than good.”

Cream Cheese has a rich and creamy texture that gives this dessert a smooth mouthfeel. Its mild, slightly tangy taste enhances the sweetness, creating a lovely balance.

Dark Chocolate has a rich bitterness that can remind you of coffee, yet it still keeps its unique cocoa flavor. Use a high-quality chocolate like Ghirardelli or Valrhona with a minimum 70% cocoa content.

Espresso Powder (not pictured) enhances the coffee flavor in the Kahlúa.

Kahlúa adds a deep coffee essence to this torta, elevating the dessert’s flavor profile with its sweet, subtly chocolatey undertones.

Candied Hazelnuts pair beautifully with chocolate and coffee due to their rich, nutty flavor and crunchy texture.

A round cake covered in chopped nuts on the sides and topped with chocolate shavings, displayed on a white cake stand. In the background, there is a fruit plate and a glass with a dark drink.

Equipment Needed

  • 6-inch round cake pan
  • Mandoline slicer and grater
  • Hand mixer with flex beaters
A box grater with grated chocolate inside and some chocolate shavings scattered around, placed on a sheet of parchment paper on a light countertop.
A frying pan with bubbling liquid sits on a stove. Next to it are a measuring cup of water, a spatula, a cup of chopped nuts, and a cup of sugar on a white countertop with parchment paper.
A frying pan on a stovetop contains bubbling, chopped nuts or seeds being toasted in a liquid, with a spatula and parchment paper nearby on a marble counter.
Clusters of nut brittle are scattered on a sheet of parchment paper, with a white spatula resting next to them. The brittle appears golden brown and chunky, suggesting a homemade mixture.
A hand holds a paper towel containing a mixture of finely chopped, caramelized nuts or seeds, with parchment paper visible nearby on a light surface.
A red bowl covered with clear plastic wrap sits on a light-colored, marbled surface. The plastic wrap is spread out messily around the bowl.
A countertop displays a bowl of whipped cream, a bowl of coffee ice cream with a spatula, a small bowl of ground coffee, and a red bowl lined with plastic wrap.
A bowl lined with plastic wrap contains a creamy mixture topped with grated chocolate. Nearby are a small glass bowl with more chocolate shavings and another bowl with leftover cream on a light countertop.
A hand with a ring presses plastic wrap over dough rising in a round metal pan on a light-colored surface.
A hand holds a block of dough partially wrapped in plastic, pressing its edge into chopped nuts on a baking sheet. A small white bowl filled with nuts sits nearby.

Tips for Making Tiramisù Torta

  1. I use a mandoline grater to grate the chocolate coarsely. A box grater can be used as well.
  2. Melt the butter in a medium skillet over medium-high heat, and have the hazelnuts, sugar, and water ready.
  3. Cook the nuts for approximately 7 minutes, stirring occasionally to prevent burning along the edges.
  4. Spread the nuts onto a sheet of parchment paper, separating them with a fork or silicone spatula.
  5. Once cool, transfer the candied hazelnuts to paper towels and gently squeeze them to blot dry and to break up any large clusters.
  6. Line a 6-inch springform pan or cake pan with two long sheets of plastic wrap placed perpendicular to each other. (The overhang is used to cover the torta before refrigeration.)
  7. Ready the cream cheese mixture, mascarpone mixture, and chocolate for layering.
  8. Place half of the mascarpone in the pan, then ⅓ cup of the chocolate, the cream cheese mixture, another ⅓ cup of chocolate, and finally the remaining mascarpone.
  9. Use the plastic overhang to wrap the torta. (My springform latch broke, so I had to transfer the torta to a 6-inch cake pan! As you can see, both pans will work.)
  10. Invert the torta onto your hand or flat surface, then invert it again. Peel back the plastic from the top and the sides. Cover the sides of the torta with the candied hazelnuts, then gently invert it onto a serving platter or cake stand. Sprinkle the top with the remaining ⅓ cup of chocolate.
A layered cake with creamy frosting, chopped nuts on the sides, and chocolate shavings on top sits on a white cake stand. A slice has been cut, revealing the inner layers, with a knife beside the cake.

Substitutions

  • Use coffee syrup or instant coffee blended with sugar and water as non-alcoholic alternatives to Kahlúa. Alternatively, try Sacré, a non-alcoholic aperitif with a coffee flavor profile.
  • If there is an allergen concern, try using granola or crispy rice cereal as a substitute for hazelnuts.

Serving Suggestions

  • Fruits, such as berries or citrus, help cut the richness of the dessert while balancing its sweetness.
  • Cookies and biscotti are nice vehicles for this sweet spread.
  • Thyme and olive oil crostini are a surprising pairing!
  • Brewed espresso or hazelnut coffee will warm the enjoyment.
  • Dessert wines, like Vin Santo or Tawny Port, enhance the chocolate and coffee flavors.
Can I make this ahead of time?

Yes! The candied hazelnuts can be made one day in advance and stored in an airtight container at room temperature. The torta (through step 4 in the recipe) can also be made one day in advance, covered and refrigerated.

I want to double the recipe. What size pan should I use?

I would recommend a 9-inch round cake pan or a springform pan. I would also recommend using a flat, round surface or a cardboard cake when inverting the torta, since the diameter is larger.

Other Tiramisù desserts you might enjoy…

A slice of tiramisu cake with creamy layers and cocoa powder on top sits on a white plate with a fork, while the remaining cake is displayed on a glass stand in the background.
Tiramisù
A square slice of layered chocolate mousse cake sits on a white plate with a gold fork, garnished with chocolate pieces and cocoa powder, with another slice blurred in the background.
Chocolate Tiramisù
Two scoops of creamy ice cream with a swirl of chocolate in a white bowl, placed on a white saucer with a silver spoon beside it.
Tiramisù Ice Cream
A slice of chocolate cream pie with a thick layer of whipped topping and cocoa powder sprinkled on top, served on a white plate. The whole pie is visible in the background.
Tiramisù Tart

Source: Adapted from Entertaining by Victoria Magazine

Tiramisù Torta

By Nicole Prep: 30 minsCook: 7 minsRefrigeration Time: 4 hrsTotal: 4 hrs 37 mins Servings: 12 A layered cake with creamy frosting, chopped nuts on the sides, and chocolate shavings on top sits on a white cake stand. A slice has been cut, revealing the inner layers, with a knife beside the cake. This Tiramisù Tortaboasts a luxurious, creamy taste, blending the sweetness of mascarpone cheese with the rich, aromatic essence of coffee and the irresistible flavor of chocolate.

Equipment

  • Hand Mandoline slicer and grater
  • 6-inch round cake pan
  • Hand mixer with flex beaters

Ingredients 

For the Candied Hazelnuts

  • 2 tablespoons unsalted butter
  • 1 cup finely chopped hazelnuts
  • ¼ cup granulated sugar
  • ¼ cup water

For the Torta

  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup confectioners' sugar
  • 2 (8-ounce) containers mascarpone cheese, softened
  • 3 ½ tablespoons Kahlúa (50 ml mini bottle)
  • 1 teaspoon espresso powder
  • 1 cup coarsely grated dark chocolate

Instructions 

For the Candied Hazelnuts

  1. In a medium non-stick skillet, melt the butter over medium-high heat. Stir in the hazelnuts, sugar, and water. Cook for approximately 7 minutes, stirring occasionally, until the nuts are toasted and the syrup coats the nuts evenly.
  2. Spread the nuts onto a sheet of parchment paper. Using a fork or silicone spatula, separate the nuts and cool completely. Once cool, transfer the nuts to paper towels. Using the paper towel, gently squeeze the nuts to blot them dry and to separate any large clusters. (Candied hazelnuts can be made one day in advance.)

For the Torta

  1. In a medium bowl, beat the cream cheese and confectioners' sugar with a handheld mixer at medium speed until smooth. Set aside and clean the beaters.
  2. In a separate, larger bowl, beat the mascarpone, Kahlúa, and espresso powder with a handheld mixer until smooth; set aside.
  3. Line a 6-inch round cake pan with two sheets of plastic wrap, laying perpendicular to each other.
  4. Spread half of the mascarpone mixture on the bottom of the prepared pan. Sprinkle ⅓ cup of the grated chocolate. Spread the cream cheese mixture over the chocolate, working from the center toward the edges. Sprinkle with another ⅓ cup of the grated chocolate. Spread the remaining mascarpone mixture over the grated chocolate, working from the center outward. Using the plastic overhang, wrap the torta and refrigerate for at least 4 hours, preferably overnight.
  5. When ready to serve, invert the torta onto your hand or flat surface, then invert it again. Peel back the plastic from the top and the sides. Cover the torta with the candied hazelnuts, then gently invert it onto a serving platter or cake stand. Sprinkle the top with the remaining ⅓ cup of chocolate. Serve with cookies and fruit. Enjoy!

Notes

Make ahead:
  • Candied hazelnuts can be made up to 1 day ahead and stored in an airtight container at room temperature.
  • Torta can be made, covered, and refrigerated for up to 1 day in advance.
Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Calories: 440kcal, Carbohydrates: 21g, Protein: 7g, Fat: 36g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 62mg, Sodium: 104mg, Potassium: 197mg, Fiber: 2g, Sugar: 15g, Vitamin A: 845IU, Vitamin C: 1mg, Calcium: 129mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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