Tiramisu Popcorn at a Glance
If you ever need a good pick-me-up, eat tiramisu. Or make this, which is basically the snack equivalent. Tiramisu literally means “pick-me-up” in Italian, and with its bittersweet mix of coffee, chocolate, and cream, it earns the name.
This version has a chocolate popcorn base, espresso white chocolate where the mascarpone would be, and ladyfingers, cocoa, and shaved dark chocolate to finish.
Here’s how to make it in your Popper:
Tiramisu Popcorn Ingredients
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½ cup popcorn kernels
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2 tablespoons coconut oil
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2 tablespoons Choc-O-Pop Powder (use 3 for a deeper chocolate flavor)
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¾ cup white chocolate chips
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1 teaspoon coconut oil (for thinning the white chocolate)
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2 teaspoons instant espresso powder
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½ teaspoon vanilla extract (or ¼ teaspoon rum extract for a more traditional tiramisu flavor)
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8 ladyfinger cookies (savoiardi), crushed into small pieces
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2 tablespoons unsweetened cocoa powder
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1 ounce dark chocolate bar, for shaving (70% or higher works best)
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Pinch of flaky salt
Tiramisu Popcorn Directions
Step 1: Prep the Toppings
Crush the ladyfingers into pieces about the size of a pencil eraser, then line a baking sheet with parchment paper.
Step 2: Preheat Popper
Set your stove to medium heat and let your Popsmith preheat for 1 to 2 minutes.
Step 3: Add Oil and Kernels
Add the coconut oil and allow it to melt, then toss in the kernels and cover the Popper.
Step 4: Add the Choc-O-Pop Powder
Once popping starts, lift the lid just enough to pour in the Choc-O-Pop Powder, then close it and keep cranking. The Popper's stirring keeps the sugar in the powder from settling on the bottom and burning, so don't stop turning the crank.
Step 5: Transfer
Remove the Popper from the burner when popping slows to 1-2 seconds between pops. Pour the popcorn onto the parchment-lined sheet and spread it in an even layer.
Step 6: Melt the White Chocolate
Microwave the white chocolate chips with the teaspoon of coconut oil in 30-second bursts, stirring well between each, until smooth. Then stir in the espresso powder and the vanilla.
Step 7: Drizzle, Top, and Dust
Drizzle the espresso white chocolate over the popcorn with a spoon, working back and forth across the sheet. While it's still wet, scatter the ladyfingers over the top. Then sift the 2 tablespoons of cocoa over everything with a small fine-mesh sieve. Do two light passes instead of one heavy one so it covers evenly.
PRO TIP: Work fast here. The cocoa only sticks while the white chocolate is still wet, so dust it on before the drizzle sets.
Step 8: Shave and Set
Run a vegetable peeler down the edge of the dark chocolate bar and let the curls fall over the popcorn. Finish with the flaky salt. Leave the sheet at room temperature for about 20 minutes, or in the fridge for 10. Then break into clusters and serve.
More Tiramisu Popcorn Tips
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Shaving the chocolate. Use a room-temperature bar and run a vegetable peeler down the thick edge. A cold bar splinters into shards instead of curls.
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Sweetness. Our Choc-O-Pop Powder is sweetened, and so is white chocolate. If you like your tiramisu on the bittersweet side, stick with 2 tablespoons of the powder and add a little extra cocoa on top.
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Ladyfingers vs. biscotti. Ladyfingers (savoiardi) are what tiramisu is traditionally built on, and they're crisp and light. But biscotti is sturdier and stays crunchy longer, so it's the better pick if you're making this ahead for a potluck or birthday party.
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Storage. Keep leftover popcorn in an airtight container and consume within 3 days.
Serve It With Coffee
Tiramisu is usually an after-dinner dessert, but we’re all for breaking the rules where popcorn is concerned. Make it for movie night or a weekend brunch, it's up to you. We do recommend pairing your tiramisu popcorn with a cup of black coffee or espresso, though, because the bitter coffee balances out the sweet chocolate.
Looking for more ways to put your Popper to use? Try making chili chocolate popcorn, which also uses Choc-O-Pop Powder for the base, or browse our sweet popcorn recipes.
