If you’ve ever dreamed of a dessert that feels like a lush, coffee-soaked celebration for your taste buds, you’re about to fall head over heels. This Tiramisu Entremet Recipe takes the classic Italian favorite to the next level by turning it into a stunning entremet that’s as beautiful as it is delicious. Each layer blends lightness and decadence in perfect harmony—from the delicate coffee-infused cake to the creamy mascarpone mousse, finished with a silky chocolate ganache topping. Whether you want to impress guests or treat yourself, this recipe brings that wow factor right to your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in balancing the flavors and textures. From the rich mascarpone to the espresso’s distinctive kick, every component is carefully chosen to build layers of delight.
- 2 large eggs: The base for the cake layer, providing structure and lift while keeping it tender.
- 1/2 cup (100g) granulated sugar: Adds sweetness and helps brown the cake.
- 1/2 teaspoon vanilla extract: Enhances sweetness with aromatic warmth.
- 1/2 cup (60g) all-purpose flour: Creates the light sponge essential for soaking up espresso.
- 2 tablespoons (30g) unsalted butter, melted: Adds moisture and richness to the cake.
- 2 tablespoons (30g) strong brewed espresso or coffee (for soaking): Imparts the signature coffee flavor that defines tiramisu.
- 1 cup (240ml) heavy cream: Whipped to airy perfection for the mascarpone mousse.
- 2/3 cup (160g) mascarpone cheese, softened: The creamy heart of the entremet lending a velvety tang.
- 1/2 cup (100g) powdered sugar: Sweetens the mousse without graininess.
- 1 teaspoon vanilla extract: Unlocks more depth in the mousse’s profile.
- 2 teaspoons gelatin (or agar-agar for vegetarian version): Stabilizes the mousse so it sets beautifully.
- 2 tablespoons cold water (for blooming the gelatin): Prepares the gelatin to integrate smoothly.
- 1/4 cup (60ml) strong brewed espresso or coffee (cooled): Added to the mousse to enhance coffee notes.
- 1 tablespoon dark rum (optional, for flavor): Adds warmth and complexity but can be skipped.
- 1/2 cup (120ml) strong brewed espresso or coffee: Used in making a syrup that infuses the layers.
- 1/4 cup (60ml) water: Balances the syrup’s strength.
- 2 tablespoons (30g) sugar: Sweetens the espresso syrup for soaking.
- 1 tablespoon dark rum (optional): Enhances the espresso syrup’s flavor if you choose to add it.
- 1/2 cup (120ml) heavy cream: For the chocolate ganache topping, giving it lusciousness.
- 1/2 cup (85g) dark chocolate (70% cocoa or higher): Provides the bittersweet finish adorning the entremet.
- Cocoa powder (for dusting): Adds a classic touch of elegance and extra coffee flavor.
- Dark chocolate shavings or curls: Optional decoration that makes it look irresistible.
- Coffee beans (optional): For garnish to emphasize the coffee theme visually.
How to Make Tiramisu Entremet Recipe
Step 1: Prepare the Sponge Cake Base
Start by whisking the eggs with granulated sugar and vanilla extract until the mixture is pale and fluffy—this will ensure your cake is light and airy. Gently fold in the sifted flour to retain the delicate texture, then stir in the melted butter carefully. Pour the batter into a lined round springform pan and bake until just golden and springy to the touch. The sponge acts as a perfect canvas, ready to soak up the bold coffee flavors that make tiramisu unforgettable.
Step 2: Make the Coffee Syrup
While the sponge cools, combine strong brewed espresso or coffee with water and sugar in a small saucepan. Heat gently, dissolving the sugar, then remove from heat and stir in dark rum for a warming depth of flavor if you like. This syrup will soak into the cake, giving every bite the authentic taste of an Italian café.
Step 3: Bloom and Prepare the Gelatin
Bloom the gelatin powder in cold water by letting it sit for a few minutes until it becomes jelly-like. Warm it gently to fully dissolve without boiling, then mix it into the cooled espresso and mascarpone mixture later to help the mousse set perfectly without losing its airy charm.
Step 4: Whip the Mascarpone Mousse
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. In a separate bowl, combine softened mascarpone, cooled espresso, rum (if using), and the dissolved gelatin mixture. Fold the whipped cream gently into the mascarpone blend to keep a light, smooth texture that perfectly balances richness with fluffiness.
Step 5: Assemble the Entremet
Brush the cooled sponge generously with the coffee syrup, letting it soak up every drop. Pour the mascarpone mousse over it evenly, smoothing the top with an offset spatula. Refrigerate to let the mousse set firmly while you prepare the final ganache layer.
Step 6: Prepare and Add the Chocolate Ganache
Heat the heavy cream just to a simmer and pour over chopped dark chocolate. Let sit for a moment, then stir gently until smooth and glossy. Spread this luscious ganache over the chilled mousse, creating a shiny, indulgent cap for the entremet. Refrigerate once more until fully set and ready to impress.
How to Serve Tiramisu Entremet Recipe
Garnishes
Nothing finishes this dessert like a delicate dusting of cocoa powder to bring out coffee’s earthy nuances. Add dark chocolate shavings or elegant curls for a refined touch, and if you want a playful nod to its roots, scatter a few glossy coffee beans on top. These details make every presentation a feast for the eyes as well as the palate.
Side Dishes
This Tiramisu Entremet Recipe shines on its own but pairs wonderfully with fresh fruit like ripe berries, whose brightness cuts through the creamy richness. A scoop of vanilla bean ice cream or a light almond biscotti on the side makes it ideal for a celebratory finish to any meal.
Creative Ways to Present
For a special occasion, serve individual portions in clear glasses to showcase the beautiful layers. You can also personalize it by adding a flavored gelée layer between the mousse and sponge, or decorate with edible gold leaf for a touch of glam. The versatility of this tiramisu entremet means you can make it uniquely yours every time.
Make Ahead and Storage
Storing Leftovers
Because this Tiramisu Entremet Recipe relies on fresh cream and mascarpone, store any leftovers in an airtight container in the refrigerator. It will keep beautifully for up to three days, allowing the flavors to meld even more without losing texture or freshness.
Freezing
This entremet freezes well if you want to prepare it in advance. Wrap it securely with plastic wrap and place it in a freezer-safe container. When ready to enjoy, thaw it overnight in the refrigerator to preserve the delicate layers and creamy consistency without the mousse breaking down.
Reheating
Since tiramisu is best enjoyed chilled, reheating is not recommended. Instead, serve it straight from the fridge for the ideal texture and flavor combination that makes this Tiramisu Entremet Recipe so beloved.
FAQs
Can I make this Tiramisu Entremet Recipe without alcohol?
Absolutely! The dark rum is optional and can be omitted if you prefer a non-alcoholic version. The espresso and other ingredients still provide plenty of flavor and richness.
What can I use instead of gelatin for a vegetarian option?
Agar-agar is a great vegetarian substitute for gelatin. Use it according to package instructions, and note that it sets more firmly and quickly, so adjust the process accordingly.
How do I get the perfect coffee flavor without it becoming bitter?
Use freshly brewed strong espresso but avoid over-extracting it. Mixing it with a bit of water and sugar balances acidity and bitterness, resulting in a smooth, rich coffee taste.
Can I prepare the cake base a day ahead?
Yes, you can bake the sponge cake a day in advance. Just make sure to store it wrapped airtight at room temperature or in the fridge to preserve moisture until assembly.
Why do I need to bloom gelatin in water?
Blooming gelatin hydrates it, allowing it to dissolve evenly and incorporate smoothly into cold mixtures like the mascarpone mousse without clumps or texture issues.
Final Thoughts
Making this Tiramisu Entremet Recipe is like crafting a little slice of Italian magic right at home. With each spoonful, you’ll savor the charming interplay of textures and coffee-infused flavors that make it so irresistible. Give it a try—you might just find your new favorite dessert to share with friends, family, or yourself on those special cozy nights in.
Print
Tiramisu Entremet Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 57 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This exquisite Tiramisu Entremet is a refined twist on the classic Italian dessert, combining layers of delicate sponge cake soaked in espresso and rum, rich mascarpone cream, and a luscious dark chocolate ganache topping. Perfect for special occasions, this recipe yields an elegant and indulgent dessert that serves 8 people.
Ingredients
For the Sponge Cake:
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 2 tablespoons (30g) unsalted butter, melted
- 2 tablespoons (30g) strong brewed espresso or coffee (for soaking)
For the Mascarpone Cream:
- 1 cup (240ml) heavy cream
- 2/3 cup (160g) mascarpone cheese, softened
- 1/2 cup (100g) powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin (or agar-agar for a vegetarian version)
- 2 tablespoons cold water (for blooming the gelatin)
- 1/4 cup (60ml) strong brewed espresso or coffee (cooled)
- 1 tablespoon dark rum (optional, for flavor)
For the Espresso Syrup:
- 1/2 cup (120ml) strong brewed espresso or coffee
- 1/4 cup (60ml) water
- 2 tablespoons (30g) sugar
- 1 tablespoon dark rum (optional)
For the Ganache and Decoration:
- 1/2 cup (120ml) heavy cream
- 1/2 cup (85g) dark chocolate (70% cocoa or higher)
- Cocoa powder (for dusting)
- Dark chocolate shavings or curls
- Coffee beans (optional)
Instructions
- Prepare the sponge cake batter: In a mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy. Add the vanilla extract and gently fold in the sifted all-purpose flour. Finally, incorporate the melted unsalted butter until the batter is smooth.
- Bake the sponge cake: Pour the batter into a prepared baking pan lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Soak the cake: Mix 2 tablespoons of strong brewed espresso or coffee with a tablespoon of dark rum if using. Lightly brush or drizzle this mixture over the cooled sponge cake to infuse flavor and moisture.
- Bloom the gelatin: Sprinkle gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to soften and absorb the water.
- Make mascarpone cream: In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, mix mascarpone cheese with powdered sugar and vanilla extract until smooth. Gently warm the bloomed gelatin to dissolve it completely—either in a microwave for a few seconds or over a double boiler—and quickly fold it into the mascarpone mixture. Then fold in the whipped cream until fully combined. Add 1/4 cup cooled espresso and optional dark rum to enhance flavor.
- Prepare the espresso syrup: In a small saucepan, combine the espresso, water, sugar, and optional dark rum. Heat until the sugar dissolves completely, then remove from heat and cool.
- Assemble the tiramisu entremet: Place the soaked sponge cake layer at the bottom of your serving mold or cake ring. Pour half of the mascarpone cream over the sponge and smooth evenly. Repeat with a second layer of soaked sponge cake if available, then top with the remaining mascarpone cream. Chill in the refrigerator for at least 4 hours or until set.
- Make the chocolate ganache: Heat the heavy cream until just simmering and pour it over chopped dark chocolate in a heatproof bowl. Let sit for a minute and stir until smooth and glossy. Allow the ganache to cool slightly before pouring over the chilled tiramisu entremet.
- Decorate and serve: Dust the top with cocoa powder, garnish with dark chocolate shavings or curls, and optionally add coffee beans for presentation. Keep refrigerated until serving.
Notes
- For a vegetarian version, substitute gelatin with agar-agar following package instructions.
- Use 70% or higher cocoa chocolate for a richer ganache.
- Keep the tiramisu chilled to maintain the texture and structure.
- Optionally, omit rum to make it suitable for all ages.
- Ensure espresso is strong and cooled before using in the cream and syrup to prevent curdling.
- Prepare at least a day ahead for best flavor fusion.
