Chocolate Orange Grand Marnier Tiramisu – Easy Zesty Dessert Recipe

Posted on September 19, 2025

The first time I made this Chocolate Orange Grand Marnier Tiramisu, my kitchen smelled like a dream—a whirlwind of cocoa, citrus, and that unmistakable boozy warmth. You know, there’s something magical about the way orange zest brightens rich chocolate, and when Grand Marnier gets involved? Well, it’s not just dessert. It’s a full-on celebration in a pan. I started making this tiramisu for special occasions, but honestly, it’s so easy (and so good) that I now find excuses to whip it up just because. If you love classic tiramisu but crave an extra kick of flavor, this recipe is about to become your new obsession.

I’m a longtime tiramisu fan, but I’ve always felt the classic needed a little twist—a bit more zing. Enter: the chocolate-orange combo. After testing this recipe more times than I care to admit (hey, someone’s got to eat the “failures”), I finally landed on a version that checks every box. It’s luscious, light, and full of personality. Each bite layers creamy mascarpone with bold espresso-dipped ladyfingers, deep cocoa, and bright orange, all rounded out by the smooth sophistication of Grand Marnier. Whether you’re making dessert for a crowd or just want to treat yourself, this Chocolate Orange Grand Marnier Tiramisu never disappoints.

Seriously, if you’re looking for a showstopper that’s secretly simple, this is for you. It’s perfect for entertaining, but also ideal for those nights when you want something comforting and a bit special. Plus, it’s make-ahead friendly (which is a lifesaver during the holidays or busy weeks). Trust me, after one spoonful, you’ll understand why this zesty decadence has become a staple in my kitchen. Let’s get into the details—you won’t believe how easy it is to make this stunning dessert your own.

Why You’ll Love This Chocolate Orange Grand Marnier Tiramisu

Surprisingly Simple: No baking, no fancy techniques—just a few bowls, some whisking, and a little patience (waiting for the flavors to meld is the hardest part!).
Bold, Unique Flavors: The blend of bittersweet chocolate, zesty orange, and velvety Grand Marnier takes tiramisu to another level. It’s not your average coffee dessert.
Make-Ahead Magic: This tiramisu actually gets better as it chills. Prep it the night before and let the layers work their magic—perfect for stress-free entertaining.
Perfect Texture: Creamy, fluffy mascarpone meets delicate, espresso-soaked ladyfingers. Every bite is a cloud of flavor with a little chocolate crunch.
Showstopper Appeal: This is the dessert people talk about long after the plates are cleared. Friends and family always ask for the recipe!
Customizable: You can dial up the chocolate, swap in different liqueurs, or add extra orange zest—make it your own with minimal fuss.

After years of making tiramisu for family dinners and friend gatherings, I can say with confidence: this chocolate orange version is the one that gets everyone excited. I’ve served it at birthdays, brunches, and even a couple of weddings (no joke!). The creamy mascarpone filling, soaked with the zing of orange and a little boozy warmth, feels both nostalgic and fresh. The chocolate drizzle and that pop of citrus zest? Pure happiness in every bite.

What sets this apart from traditional tiramisu is the burst of orange and the silkiness of Grand Marnier. The flavors are layered but balanced—never overpowering. It’s rich, but the citrus keeps things bright and lively. Plus, it’s nearly impossible to mess up. Even if your ladyfingers get a little too soggy or your mascarpone isn’t perfectly smooth, it’ll still taste like heaven. This dessert is about joy, not perfection. To me, that’s what makes it irresistible.

What Ingredients You Will Need

This recipe uses simple, flavor-packed ingredients that come together for a truly unforgettable tiramisu. Most are pantry staples, and you can easily swap or substitute based on what you have.

For the Mascarpone Cream:
- 16 oz (450 g) mascarpone cheese, chilled (I love using Galbani for the smoothest texture)
- 4 large eggs, separated, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 tsp vanilla extract (real vanilla gives the best flavor)
- 1 tbsp finely grated orange zest (about 1 large orange; organic if possible for the best, brightest zest)
- 1/4 cup (60 ml) Grand Marnier or other orange liqueur (Cointreau works in a pinch)
For the Ladyfingers & Coffee:
- 24-30 Italian ladyfingers (savoiardi; you’ll want enough to line your dish twice)
- 1 cup (240 ml) strong brewed espresso or dark coffee, cooled
- 2 tbsp Grand Marnier (optional, for extra orange kick in the soak)
- 2 tbsp unsweetened cocoa powder (Dutch-process or natural—whatever you have)
For the Chocolate Layer:
- 4 oz (115 g) dark chocolate, chopped or in chips (I recommend at least 60% cacao for rich flavor)
- 1 tbsp unsalted butter (adds silkiness to your chocolate drizzle)
For Garnish (Optional but lovely):
- Extra orange zest
- Chocolate shavings or curls
- Additional cocoa powder for dusting
- Thin orange slices or candied orange peel

Ingredient Tips: If you’re new to mascarpone, it’s creamier and richer than cream cheese—don’t try to swap one for the other. For the orange liqueur, Grand Marnier brings both orange and cognac flavors; Cointreau is a little lighter, but still works. If you need to keep it alcohol-free, orange juice can be swapped in the soak (but you’ll miss that grown-up edge). For a gluten-free version, you can use gluten-free ladyfingers (Schär is a great brand), and the rest of the ingredients are naturally gluten-free.

Equipment Needed

Electric mixer or sturdy whisk: For whipping egg yolks, whites, and mascarpone. I’ve used both handheld and stand mixers—either works, but the stand mixer saves your arm.
Mixing bowls: At least two medium-sized (one for eggs, one for mascarpone).
Shallow dish or pie plate: For dipping ladyfingers in espresso.
9×9-inch (23×23 cm) or similar baking dish: Glass or ceramic looks beautiful for serving. I’ve even used an 8×12-inch (20×30 cm) for a thinner tiramisu.
Small saucepan: For melting chocolate and butter.
Microplane or citrus zester: Essential for getting fine, fragrant orange zest without the bitter white pith.
Rubber spatula: For folding and spreading the creamy layers.
Fine-mesh sieve: Dusting cocoa powder evenly (a spoon works, but the sieve is neater).

You don’t need fancy tools—I’ve whipped egg whites with a whisk in a rental kitchen before, but if you have an electric mixer, use it! For serving, budget-friendly glass dishes from the supermarket work just as well as pricier bakeware. Keep your whisk and beaters clean and dry for best results (especially for egg whites—any grease and they won’t whip!).

How to Make Chocolate Orange Grand Marnier Tiramisu

Prep the Ingredients (10 minutes):
- Brew 1 cup (240 ml) strong espresso or coffee. Let it cool to room temperature.
- Separate 4 eggs—put yolks in one bowl, whites in another. Make sure no yolk gets into the whites or they won’t whip properly.
- Finely grate orange zest (about 1 tbsp) and set aside.
Make the Mascarpone Cream (15 minutes):
- In a mixing bowl, beat the 4 egg yolks with 3/4 cup (150 g) sugar until pale and thick (about 2-3 minutes with an electric mixer).
- Add 16 oz (450 g) mascarpone, 1/2 tsp vanilla, orange zest, and 1/4 cup (60 ml) Grand Marnier. Beat until just smooth and creamy—don’t overmix or it can turn runny.
Whip the Egg Whites (5 minutes):
- With clean beaters, whip the 4 egg whites on high until stiff peaks form. You should be able to turn the bowl upside down (carefully!) without them sliding out.
Fold Together (3 minutes):
- Gently fold the whipped egg whites into the mascarpone mixture in batches. Use a rubber spatula and light, sweeping motions to keep everything airy and fluffy.
Prepare Ladyfingers (5 minutes):
- In a shallow dish, combine cooled coffee with 2 tbsp Grand Marnier (if using).
- Quickly dip each ladyfinger—about 1-2 seconds per side. Don’t let them get soggy; you want them moist, not falling apart.
Layer the Tiramisu (10 minutes):
- Arrange half the soaked ladyfingers in a single layer in your baking dish.
- Spread half the mascarpone cream evenly over the ladyfingers.
- Repeat with remaining ladyfingers and mascarpone cream.
Prepare the Chocolate Layer (5 minutes):
- Melt 4 oz (115 g) dark chocolate with 1 tbsp butter in a small saucepan over low heat, stirring until smooth. Let it cool slightly.
- Drizzle the melted chocolate over the top mascarpone layer—use a spoon or make fun zigzags!
Chill (at least 4 hours, preferably overnight):
- Cover with plastic wrap and refrigerate. The flavors meld and the texture sets as it chills. If you’re in a hurry, 4 hours is the minimum, but overnight is best.
Garnish and Serve:
- Just before serving, dust with cocoa powder using a fine-mesh sieve. Sprinkle with extra orange zest, chocolate shavings, or orange slices if you like.

Troubleshooting: If your mascarpone cream seems runny, it’s usually from overmixing or warm ingredients—next time, keep everything cold and mix gently. If your ladyfingers are too soggy, dip them faster. And if you forgot to buy Grand Marnier, don’t panic—use orange juice and a splash of vanilla instead. This tiramisu is forgiving, I promise!

Cooking Tips & Techniques for the Best Tiramisu

Keep Ingredients Cold: Mascarpone will hold its shape better if it’s straight from the fridge. If your kitchen is warm, chill your bowl before mixing.
Egg Safety: If you’re worried about raw eggs, use pasteurized eggs or opt for an eggless version (swap in whipped cream for the whites). I’ve done both when cooking for kids or immune-compromised guests.
Don’t Oversoak Ladyfingers: The biggest tiramisu fail is mushy layers. Dip quickly—literally 1-2 seconds per side. If they fall apart in your fingers, they’re too wet.
Fold—Don’t Stir—Egg Whites: Folding keeps your mascarpone mixture light and airy. If you stir too vigorously, you’ll lose the fluff and end up with a dense cream.
Chill as Long as Possible: Overnight really is best. The flavors develop, the texture sets, and everything slices more cleanly. If you’re short on time, chill at least 4 hours.
Layer Neatly: For Pinterest-worthy slices, try to line up your ladyfingers and spread the cream evenly to the edges. It’s not a big deal if it isn’t perfect, but it does look extra pretty.
Chocolate Drizzle Tips: Let your melted chocolate cool slightly so it doesn’t melt the cream layer. If it hardens too much, just rewarm gently.
Serving Slices: Wipe your knife between cuts for clean layers. I learned that after years of messy-looking desserts—now, my slices look as good as they taste.

I once tried to rush a tiramisu for a potluck—skipped the chilling time and ended up with a delicious (but messy) pudding. Patience really pays off here! And don’t sweat the details; even when things go a little sideways, it’s still delicious. That’s why I keep coming back to this dessert.

Variations & Adaptations

Alcohol-Free: Skip the Grand Marnier and use fresh orange juice in both the cream and the coffee soak. Add a little extra orange zest for zing. Great for families or anyone avoiding alcohol.
Gluten-Free: Use gluten-free ladyfingers (Schär is reliable), and double-check your chocolate is GF. The rest of the recipe is naturally gluten-free.
Extra Chocolatey: Stir mini chocolate chips into the mascarpone layer or use chocolate-dipped ladyfingers for a full-on chocolate overload.
Vegan/Dairy-Free: Swap mascarpone for a vegan cream cheese blend (like Kite Hill or Tofutti), use coconut cream whipped with a little powdered sugar, and choose egg-free ladyfingers. Replace Grand Marnier with orange extract and non-dairy milk in the soak. I tested this once for a vegan friend, and while it’s not quite as rich, it totally satisfied the craving!
Different Liqueurs: Try Cointreau, triple sec, or even Amaretto for a nutty twist. If you love bold flavors, a splash of espresso liqueur (like Kahlúa) in the soak is amazing.

One of my favorite spins is to add a layer of thinly sliced fresh strawberries between the ladyfingers and cream for a summery version. It’s bright, fresh, and always a hit at brunch. Don’t be afraid to play with the flavors—this recipe is all about making it your own.

Serving & Storage Suggestions

Serving: Serve cold, straight from the fridge. For the prettiest presentation, dust with cocoa powder just before serving and finish with a little extra orange zest or chocolate curls. I love pairing this tiramisu with strong coffee, espresso, or even a glass of bubbly for a special occasion.

Storage: Cover well with plastic wrap or an airtight lid. It keeps beautifully in the fridge for up to 3 days. The flavors actually improve as it sits, so leftovers are a treat. If you want to make ahead, you can assemble up to 2 days in advance.

Freezing: You can freeze tiramisu, but the texture does soften a bit. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge. I find it’s still delicious, though the cream may be a tad looser. For neatest slices, freeze individual portions and thaw as needed—great for sneaky midnight snacks!

Reheating: No need; tiramisu is meant to be enjoyed chilled. If you’ve frozen it, let it come to fridge temperature before serving for the best texture and flavor.

Nutritional Information & Benefits

This Chocolate Orange Grand Marnier Tiramisu is an indulgent treat, but it has a few redeeming qualities! Each serving (about 1/10th of the pan) offers approximately 320 calories, 17g fat, 5g protein, and 30g carbohydrates. It’s naturally gluten-free if you use GF ladyfingers, and you can make it alcohol-free or dairy-free with simple swaps.

Oranges bring a dose of vitamin C and antioxidants, and the dark chocolate offers a little boost of magnesium. Mascarpone is rich, but it also provides calcium and a touch of protein. Be aware of allergens: this dessert contains eggs, dairy, and wheat (unless you use substitutions). I like to think of tiramisu as soul food—something to enjoy mindfully, one luscious spoonful at a time.

Conclusion

If you’re craving a dessert that’s both comforting and a little fancy, this Chocolate Orange Grand Marnier Tiramisu is your answer. It’s easy enough for weeknights but special enough for celebrations—plus, it’s endlessly adaptable. I love how the zesty orange and rich chocolate come together, and honestly, the smiles on friends’ faces when I serve this are priceless.

Don’t be afraid to put your own spin on it—swap liqueurs, add extra zest, or pile on the chocolate. This recipe is meant to be shared, enjoyed, and remembered. If you make it, let me know how it turns out! Share your twists in the comments or tag me on social media so I can see your creations. Here’s to zesty decadence and plenty of chocolate—enjoy every bite!

Frequently Asked Questions

Can I make Chocolate Orange Grand Marnier Tiramisu ahead of time?

Absolutely! It’s actually better if you do. Chill it for at least 4 hours, but overnight is ideal for the best flavor and texture.

What can I use instead of Grand Marnier?

Cointreau, triple sec, or even orange juice (for an alcohol-free version) work well. You’ll still get bright citrus flavor.

Is it safe to eat raw eggs in tiramisu?

If you’re concerned, use pasteurized eggs or swap in whipped cream for the egg whites. I’ve done both and the results are still delicious.

How do I prevent my tiramisu from getting soggy?

Dip the ladyfingers quickly—just 1-2 seconds per side. Don’t let them soak or they’ll fall apart in the dish.

Can I freeze leftovers?

Yes! Wrap portions tightly and freeze for up to 1 month. Thaw in the fridge before serving. The texture may be a little softer, but the flavor is still fantastic.