Chocolate Tiramisu Slab Pie

Chocolate Tiramisu Slab Pie
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A unique presentation of an Italian classic….in 3 simple layers!


  • 6 oz Lady Finger Cakes
  • 1 ½ cups Strong Brewed Coffee, or 3 ‘double shots’ espresso
  • 3 tbsp Granulated Sugar
  • 8 tbsp Kahlua, or coffee liquor, divided
  • 16 oz Marscarpone Cheese, softened
  • 4 oz Bittersweet Chocolate, melted
  • 6 tbsp Powdered Sugar, divided
  • 1 tsp Orange Extract
  • 2 cups Heavy Whipping Cream
  • 1 tbsp Bourbon Vanilla Extract
  • 2 tsp Cocoa Powder
  • 15 Chocolate Covered Espresso Beans, or chocolate covered almonds for garnish


  1. Lightly oil a 10”x15” sheet pan with oil. Arrange the lady fingers to overlap slightly in the bottom of the pan. Prepare the soak by stirring the sugar into the strong coffee until dissolved, and then add 4 tablespoons of the coffee liquor. Pour the soak over the lady fingers and place pan in the freezer while you prepare the filling.
  2. Melt the chocolate gently over a double boiler or in the microwave. Whip the marscarpone in a stand mixer with 3 tablespoons of the powdered sugar and gradually mix in the melted chocolate. Beat just until mixed. Fold in the orange extract and remaining coffee liquor. Arrange dollops of the filling over the chilled lady finger layer and gently spread over the top. Return to the refrigerator to chill while you prepare the whipped cream.
  3. Whip the cream with the remaining 3 tablespoons powdered sugar until soft peaks form, being careful not to over-beat. Stir in the vanilla extract and spread the cream over the top of the marscarpone layer. Dust the top of the tiramisu with cocoa powder and garnish with chocolate covered espresso beans or almonds. Refrigerate until ready to serve, at least 2 hours or overnight.
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