Tableta DE Chocolate Tiramisú
TABLETA DE CHOCOLATE TIRAMISÚ is a easy Italian recipe that serves 8. 287 calories per serving. Recipe by Ruben Garcia on YouTube.
Prep: 20 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $9.50 total, $1.19 per serving
Ingredients
- 200 g Dark Chocolate (70% cocoa) (for coating and interior layers, melt gently)
- 2 large Egg Yolks (separate from whites, keep at room temperature)
- 2 large Egg Whites (separate from yolks, keep at room temperature)
- 2 tsp Erythritol (sweetener for the cream, can replace with granulated sugar)
- 100 g Mascarpone Cheese (room temperature, smooth)
- 12 pieces Savoiardi (Ladyfingers) (about 150 g, for layering)
- 60 ml Strong Brewed Coffee (cooled, for soaking ladyfingers)
- 1 tbsp Unsweetened Cocoa Powder (for dusting the finished tablet)
Instructions
Melt the Chocolate
Break the dark chocolate into small pieces and melt it over a double boiler or in 30‑second bursts in the microwave, stirring between bursts until smooth.
Time: PT5M
Temperature: 45‑50°C
Separate Eggs
Separate the yolks from the whites, placing each in a clean bowl. Keep the whites at room temperature for later use.
Time: PT2M
Whisk Yolks with Sweetener
Add the erythritol to the yolks and whisk (or beat with an electric mixer) until the mixture becomes pale and thick, about 3‑4 minutes.
Time: PT4M
Incorporate Mascarpone
Gently fold the softened mascarpone into the yolk‑sweetener mixture until fully combined and smooth.
Time: PT2M
Prepare Coffee Soak
Pour the brewed coffee into a shallow dish and let it cool to room temperature.
Time: PT3M
Dip Ladyfingers
Quickly dip each savoiardi into the cooled coffee – no more than 1‑2 seconds per piece – and arrange a single layer on the bottom of the chocolate mold.
Time: PT3M
Assemble the Tablet
Spread half of the mascarpone cream over the coffee‑soaked ladyfingers. Add another layer of briefly dipped ladyfingers, then the remaining cream. Finally, pour the remaining melted chocolate over the top, smoothing with a spatula.
Time: PT5M
Temperature: 45‑50°C
Chill
Place the filled mold in the refrigerator and let it set until firm, about 30 minutes.
Time: PT30M
Temperature: 4°C
Unmold and Dust
Run a thin knife around the edges, invert the mold onto a plate, and gently lift it off. Dust the top with unsweetened cocoa powder using a fine mesh sieve.
Time: PT2M
Nutrition Facts
- Calories
- 287
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Dark Chocolate (70% cocoa): Semi‑sweet chocolate, Milk chocolate (will be sweeter)
- Instead of Egg Yolks: Pasteurized egg yolks
- Instead of Egg Whites: Pasteurized egg whites
- Instead of Erythritol: Granulated sugar, Stevia blend
- Instead of Mascarpone Cheese: Cream cheese (less rich)
- Instead of Savoiardi (Ladyfingers): Sponge cake strips
- Instead of Strong Brewed Coffee: Espresso, Coffee liqueur (add extra sweetness)
- Instead of Unsweetened Cocoa Powder: Powdered chocolate
Equipment Needed
- Double Boiler or Microwave‑Safe Bowl
- Mixing Bowls
- Whisk or Electric Mixer
- Spatula
- Chocolate Tablet Mold
- Refrigerator
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Melt the chocolate without overheating
- Whisk yolks with erythritol until pale and thick
- Dip ladyfingers quickly to avoid sogginess
- Chill the assembled tablet until fully set
Chef Tips from the Video
- Use high‑quality 70 % dark chocolate for the best snap and flavor
- Chill the mold before pouring the final chocolate layer to prevent the cream from melting
- For an extra coffee kick, add a splash of coffee liqueur to the soak.
Troubleshooting
Chocolate becomes grainy after melting.
Melt chocolate over low heat and stir constantly; if it seizes, add a teaspoon of neutral oil and stir until smooth.
Mascarpone cream is too runny.
Make sure the yolk‑sweetener mixture is fully thickened before folding in mascarpone; chill the cream briefly before assembling.
Ladyfingers become soggy and fall apart.
Dip each ladyfinger for no more than 1‑2 seconds; work quickly and layer immediately.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.
Room temperature: Not recommended; chocolate may soften and cream may spoil.
Make-Ahead Tips
- Assemble the tablet up to 24 hours ahead and keep refrigerated; dust with cocoa just before serving for a fresh look.
Frequently Asked Questions
What is the cultural significance and history of chocolate tiramisu tablet in Italian dessert tradition?
Tiramisu originated in the Veneto region of Italy as a layered coffee‑flavored dessert. The chocolate tablet version is a modern, portable twist that keeps the classic coffee‑mascarpone layers inside a chocolate shell, making it a convenient bite‑size treat for celebrations.
What are the traditional regional variations of tiramisu in Italian cuisine?
Traditional tiramisu uses ladyfingers, espresso, Marsala wine, and a mascarpone‑egg yolk cream. In some regions, cocoa powder is omitted, or a hint of citrus zest is added. The chocolate tablet adapts the classic by replacing the dusted cocoa topping with a full chocolate coating.
How is chocolate tiramisu tablet traditionally served in Italy?
While the tablet is a contemporary presentation, it is typically served chilled, sliced into bite‑size pieces, and dusted with cocoa powder. It is often enjoyed after a meal with a small cup of espresso.
What occasions or celebrations is chocolate tiramisu tablet traditionally associated with in Italian culture?
Tiramisu is a popular dessert for birthdays, holidays, and family gatherings. The tablet form is especially handy for cocktail parties, brunch buffets, or as a gift‑box treat during festivals like Ferragosto.
What makes chocolate tiramisu tablet special or unique in Italian dessert cuisine?
It combines the rich, bittersweet snap of dark chocolate with the creamy, coffee‑kissed tiramisu interior, offering a portable, elegant bite that merges two beloved Italian flavors in one confection.
What are the most common mistakes to avoid when making chocolate tiramisu tablet?
Common errors include overheating the chocolate, over‑whisking the yolk mixture so it becomes too airy, soaking ladyfingers too long, and not chilling the tablet long enough before unmolding. Each of these can lead to a grainy shell, runny cream, or a soggy interior.
Why does this chocolate tiramisu tablet recipe use erythritol instead of regular sugar?
Erythritol provides sweetness without adding extra calories or affecting the texture of the mascarpone cream. It also keeps the dessert lower in sugar, which is helpful for those watching their intake while still delivering a pleasant sweetness.
Can I make chocolate tiramisu tablet ahead of time and how should I store it?
Yes, you can assemble the tablet up to a day in advance. Keep it sealed in an airtight container in the refrigerator. For longer storage, wrap it tightly in plastic wrap and freeze; thaw in the fridge before serving.
What texture and appearance should I look for when the chocolate tiramisu tablet is done?
The outer chocolate should be firm and glossy, snapping cleanly when broken. Inside, the cream should be smooth and slightly glossy, and the coffee‑soaked ladyfingers should be soft but not mushy. A thin dusting of cocoa on top signals it’s ready.
What does the YouTube channel Ruben Garcia specialize in?
The YouTube channel Ruben Garcia focuses on quick, approachable home‑cooking recipes, often highlighting sweet treats and simple techniques that require minimal equipment and ingredients.
How does the YouTube channel Ruben Garcia's approach to Italian dessert cooking differ from other cooking channels?
Ruben Garcia emphasizes ultra‑simple, no‑bake methods and uses everyday pantry items, making classic Italian desserts like tiramisu accessible to beginners, whereas many other channels may rely on more elaborate techniques or specialty equipment.
Last updated: September 6, 2026
