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
Scale
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.
