This post contains affiliate links. Please see our disclosure policy.
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.
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
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.
Equipment Needed
Tips for Making Tiramisù Torta
- I use a mandoline grater to grate the chocolate coarsely. A box grater can be used as well.
- Melt the butter in a medium skillet over medium-high heat, and have the hazelnuts, sugar, and water ready.
- Cook the nuts for approximately 7 minutes, stirring occasionally to prevent burning along the edges.
- Spread the nuts onto a sheet of parchment paper, separating them with a fork or silicone spatula.
- Once cool, transfer the candied hazelnuts to paper towels and gently squeeze them to blot dry and to break up any large clusters.
- 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.)
- Ready the cream cheese mixture, mascarpone mixture, and chocolate for layering.
- 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.
- 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.)
- 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.
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.
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 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…
Source: Adapted from Entertaining by Victoria Magazine
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Tiramisù Torta
Ingredients
- 2 tablespoons unsalted butter
- 1 cup finely chopped hazelnuts
- ¼ cup granulated sugar
- ¼ cup water
- 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
- 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.
- 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
- 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.
- In a separate, larger bowl, beat the mascarpone, Kahlúa, and espresso powder with a handheld mixer until smooth; set aside.
- Line a 6-inch round cake pan with two sheets of plastic wrap, laying perpendicular to each other.
- 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.
- 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
