Chili-Cocoa Mochi Tiramisu

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Layers of Italian tiramisu with Japanese mochi and a Mexican chili-cocoa sauce. This italian-inspired desserts ready in about 40 minutes layers mochi, mascarpone, chocolate into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g mochi
• 250g mascarpone
• 100g chocolate
• 1 tsp chili powder
• 150ml espresso

Instructions

1. Step 1: Prepare the chili-cocoa sauce by melting 100g chocolate in a heatproof bowl over a pot of simmering water (double boiler), stirring occasionally until smooth. Add 1 tsp chili powder and 150ml espresso, whisking until fully combined and glossy. Tip: Remove from heat immediately if the sauce begins to bubble violently.
2. Step 2: Dice 200g mochi into 1-inch cubes using a sharp knife, ensuring even size for uniform texture. Tip: If the mochi is sticky, lightly dust the knife with rice flour after each cut to prevent sticking.
3. Step 3: Line a 6-inch round serving dish with a layer of mochi cubes, spreading them evenly across the base. Press gently to create a firm foundation.
4. Step 4: Spoon 250g mascarpone into a mixing bowl, using a spatula to break it into smooth, lump-free consistency. Spread half of the mascarpone over the mochi layer, using the spatula to create an even, 1/2-inch-thick layer.
5. Step 5: Pour the prepared chili-cocoa sauce over the mascarpone, using a ladle to distribute it evenly. Allow the sauce to sit for 2 minutes, letting it slightly thicken and coat the mascarpone before proceeding.
6. Step 6: Top the sauce with the remaining mascarpone, spreading it into a second even layer. Chill the assembled tiramisu in the refrigerator for 3 hours, or until the layers are firm and the sauce has fully set. Tip: Cover with plastic wrap to prevent the surface from drying out.
7. Step 7: Just before serving, sift 2-3 tbsp cocoa powder over the chilled dessert using a fine-mesh sieve, tapping the sieve gently to ensure even distribution. Tip: Use a light hand to avoid overpowering the delicate balance of flavors.