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
Scale
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
