If you think you know tiramisu, just wait until you try Tiramisu Entremet! This impressive dessert takes the classic Italian favorite and reinvents it with elegant layers of ladyfinger sponge, rich mascarpone mousse, a punchy coffee soak, and a decadent cocoa glaze, creating a showstopping treat that’s as delicious as it is beautiful. Whether you’re looking to wow at a dinner party or simply surprise your family with something extraordinary, this Tiramisu Entremet is the answer: it’s the perfect marriage of sophisticated French pastry technique and all the comfort of your favorite tiramisu.
Ingredients You’ll Need
What makes Tiramisu Entremet irresistible isn’t just its looks – it’s the way simple, quality ingredients blend to create truly magical layers. Every item below plays an important role in flavor, texture, and that visual “wow” factor. Here’s what you’ll need and why each should not be skipped!
- Large Eggs: The foundation for a light, airy ladyfinger sponge, offering structure and richness.
- Granulated Sugar: Used in both the sponge and cocoa glaze for sweetness and balancing bitterness.
- All-Purpose Flour: Gives body and tenderness to your sponge layers.
- Cornstarch: Helps the sponge stay extra soft and delicate.
- Salt: Just a pinch elevates all the flavors in the sponge.
- Heavy Cream: Whipped for the mascarpone mousse, ensuring every bite is luscious and creamy.
- Powdered Sugar: Dissolves seamlessly into the mousse, keeping the texture silky and sweet but not overpowering.
- Vanilla Extract: Brings a cozy warmth to the mousse – don’t skip it!
- Mascarpone Cheese: The star of the mousse, it makes your entremet taste utterly authentic.
- Strong Brewed Espresso: Coffee is non-negotiable in tiramisu, and this ensures true depth of flavor in every bite.
- Coffee Liqueur (optional): For a little grown-up flair, though the dessert shines just fine without it.
- Cocoa Powder: Both in the glaze and for dusting on top, it ties the whole experience together.
- Powdered Gelatin: The secret to a glossy glaze that sets beautifully over your entremet.
- Chocolate Curls or Espresso Beans (optional): Lovely for garnish and an extra pop of flavor and style.
How to Make Tiramisu Entremet
Step 1: Bake the Ladyfinger Sponge
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Separate four large eggs, then beat the whites in one bowl with half of the sugar until stiff peaks form – this airiness is crucial for a light sponge. In another bowl, whip the yolks with the rest of the sugar until thick and pale. Carefully fold the whites into the yolks, being gentle to keep as much air as possible. Sift in flour, cornstarch, and a pinch of salt, and fold again until just combined. Spread your airy batter onto the prepared sheet, smoothing it out evenly. Bake for 10–12 minutes, just until lightly golden. Let it cool – patience here gives you clean cuts for neat layers – then cut into shapes that fit your mold.
Step 2: Prepare the Mascarpone Mousse
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks – you want cloud-like fluffiness, no further! In a second bowl, whisk the mascarpone cheese until smooth and creamy. Then gently fold the whipped cream into the mascarpone, working slowly to keep things airy. Refrigerate this mousse until you’re ready to layer. This is the luxurious blanket that ties the Tiramisu Entremet together.
Step 3: Mix the Coffee Soak
Stir together the cooled espresso, sugar, and coffee liqueur if you’re feeling adventurous. This is the soul of your Tiramisu Entremet, bringing the quintessential coffee kick you expect. Make sure the mixture is cool before using, so it doesn’t melt your mousse or sponge.
Step 4: Make the Cocoa Glaze
First, bloom the powdered gelatin by sprinkling it onto a tablespoon of cold water and letting it sit for a few minutes. Then in a small saucepan, stir together water, cream, sugar, and cocoa powder. Heat gently, whisking until smooth, then remove from the heat and stir in your bloomed gelatin. Let the glaze cool to room temperature – it needs to thicken slightly before you pour it over your assembled entremet for that perfect glossy finish.
Step 5: Assemble the Tiramisu Entremet
Time to build! Place a layer of ladyfinger sponge in the bottom of your mold or cake ring, then brush generously with your coffee soak. Top with a layer of mascarpone mousse, making sure to smooth it out evenly. Keep repeating these sponge/coffee/mousse layers until you reach the top, finishing with a final layer of mousse. Freeze your assembled entremet overnight – that chill is the secret to beautiful, sharp layers and flawless unmolding later.
Step 6: Glaze and Decorate
Once your Tiramisu Entremet is fully firm, unmold it with care onto a wire rack over a tray. Pour over the cooled cocoa glaze, letting it cascade across the top and sides for that ultra-luxurious look. Finish with a dusting of cocoa powder, and if you want, add chocolate curls or espresso beans for a little extra pizzazz. All that’s left is to thaw it in the fridge for 4–6 hours – now, the only challenge is resisting the urge to slice right in!
How to Serve Tiramisu Entremet
Garnishes
Make your Tiramisu Entremet look as stunning as it tastes with a shower of unsweetened cocoa powder, a scattering of chocolate curls, or a few glossy whole espresso beans. These little touches not only give a nod to traditional tiramisu, but also add delightful texture and drama to each slice.
Side Dishes
Since Tiramisu Entremet is already rich and layered, keep sides minimal: a small cup of strong espresso or freshly brewed coffee will beautifully echo the flavors within the dessert. If you want a touch of freshness, pair it with a handful of seasonal berries for a tart contrast to the creamy mousse.
Creative Ways to Present
Dress your entremet to impress! You can serve it in elegant slices on a slate platter, cut it into individual squares for a party, or even build smaller, personal-size entremets in ring molds or silicone domes for each guest. Finish with sophisticated plating – think chocolate sauce swirls or dusted cocoa shapes – and watch those eyes light up!
Make Ahead and Storage
Storing Leftovers
Wrap any remaining Tiramisu Entremet tightly in plastic wrap or store in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, and actually benefits from a little extra time for the flavors to meld together.
Freezing
Tiramisu Entremet is freezer-friendly! Simply wrap the whole entremet or individual slices well and freeze for up to a month. Thaw overnight in the fridge before serving to keep the texture lovely and light.
Reheating
This dessert is best served chilled, so there’s no need to reheat. If it’s been frozen, let it thaw gently in the refrigerator until soft and creamy again – never microwave or heat it, as that will disrupt the mousse and melt the glaze.
FAQs
Can I make Tiramisu Entremet without coffee liqueur?
Absolutely! The liqueur adds depth, but your Tiramisu Entremet will still have all the classic flavor and aroma using just espresso. It’s perfect for families or anyone skipping alcohol.
What kind of mold works best for Tiramisu Entremet?
A silicone entremet mold is ideal: it gives you crisp, clean edges and makes for easy unmolding. But you can also use a round cake ring set on a parchment-lined tray – just make sure to line it with acetate strips if you want super-smooth sides.
How far in advance can I prepare Tiramisu Entremet?
You can make the whole dessert 1–2 days ahead, which actually allows the flavors to deepen and mingle for even more delicious results. Simply keep it chilled until ready to glaze and serve.
Can I skip the cocoa glaze and just use cocoa powder?
Yes! For a more traditional finish, you can omit the glaze and dust generously with unsweetened cocoa powder instead. The result will be more classic tiramisu-style, just in entremet form.
Is Tiramisu Entremet suitable for vegetarians?
Yes, as this dessert contains no meat, seafood, or gelatin derived from animal sources (if you use a vegetarian-friendly gelatin). Just double-check ingredient labels for any dietary restrictions.
Final Thoughts
If you’re searching for that dessert with both the flavor of tradition and the impressiveness of modern pastry, Tiramisu Entremet truly delivers. Every bite is a love letter to classic tiramisu, only dressed up for the spotlight. Give it a try and get ready for plenty of “oohs” and “aahs” – I promise, it’s one recipe you’ll want to make again and again!
Print
Tiramisu Entremet Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (plus freezing and chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Freezing, Baking
- Cuisine: Italian, French-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the luxurious layers of this Tiramisu Entremet, a modern twist on the classic Italian dessert. With delicate ladyfinger sponge, velvety mascarpone mousse, a hint of coffee soak, and a decadent cocoa glaze, this dessert is sure to impress at any gathering.
Ingredients
Ladyfinger Sponge:
- 4 large eggs (separated)
- ½ cup granulated sugar (divided)
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- pinch of salt
Mascarpone Mousse:
- 1½ cups heavy cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese (room temperature)
Coffee Soak:
- ½ cup strong brewed espresso (cooled)
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon sugar
Cocoa Glaze:
- ¼ cup water
- ¼ cup heavy cream
- ¼ cup granulated sugar
- 2 tablespoons cocoa powder
- 1½ teaspoons powdered gelatin
To Assemble:
- Unsweetened cocoa powder for dusting
- Chocolate curls or espresso beans for garnish (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- For the Ladyfinger Sponge: In a bowl, beat egg whites with half the sugar until stiff peaks form. In a separate bowl, beat yolks with remaining sugar until thick and pale. Fold the egg whites into the yolks gently. Sift in flour, cornstarch, and salt, and fold until just combined. Spread the batter evenly on the prepared baking sheet and bake for 10–12 minutes or until lightly golden. Let cool completely, then cut into discs or rectangles to fit your mold.
- For the Mascarpone Mousse: Beat heavy cream, powdered sugar, and vanilla to soft peaks. In another bowl, whisk mascarpone until smooth, then gently fold in the whipped cream. Refrigerate until ready to use.
- To make the Coffee Soak: Mix cooled espresso, sugar, and liqueur (if using) in a bowl.
- For the Cocoa Glaze: Bloom gelatin in 1 tablespoon cold water. In a saucepan, heat water, cream, sugar, and cocoa powder until smooth. Remove from heat and stir in the bloomed gelatin. Let cool slightly before glazing.
- To Assemble: Layer ladyfinger sponge in the bottom of a silicone mold or cake ring. Brush with coffee soak. Add a layer of mascarpone mousse. Repeat layers until full, ending with mousse. Freeze the entremet overnight. Once firm, unmold and pour cooled cocoa glaze over the top to cover. Dust with cocoa powder and garnish as desired. Thaw in the refrigerator for 4–6 hours before serving.
Notes
- Use a silicone entremet mold for clean edges and easy unmolding.
- This dessert is best made 1–2 days ahead.
- You can omit the glaze and dust with cocoa for a more traditional finish.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 110mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
