Description
This Tiramisu Entremet recipe is a decadent layered dessert that combines delicate coffee-soaked sponge cake with creamy mascarpone and whipped cream layers, all topped with rich dark chocolate and dusted cocoa powder. Perfect for special occasions, it brings the classic Italian tiramisu flavor into an elegant, cake-like presentation.
Ingredients
Scale
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)
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)
Simple Syrup
- 1/2 cup (120ml) strong brewed espresso or coffee
- 1/4 cup (60ml) water
- 2 tablespoons (30g) sugar
- 1 tablespoon dark rum (optional)
Chocolate 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: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk the eggs, granulated sugar, and vanilla extract until the mixture is pale and slightly thickened. Gently fold in the flour and melted butter to maintain the airiness. Pour the batter into a lined baking pan and bake for about 12 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Make the Simple Syrup: In a saucepan, combine the strong brewed espresso, water, sugar, and optional rum. Heat just until the sugar dissolves completely. Remove from heat and allow to cool to room temperature.
- Bloom the Gelatin and Prepare Mascarpone Cream: Sprinkle the gelatin over cold water and let it bloom for 5 minutes. Gently warm the bloomed gelatin until melted (do not boil). In a large bowl, whip the heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla extract. Slowly incorporate the dissolved gelatin and cooled espresso and rum mixture into the mascarpone mixture. Fold the whipped cream into the mascarpone mixture gently, preserving the airiness.
- Assemble the Entremet: Slice the cooled sponge cake horizontally if making layers or keep whole if preferred. Brush the sponge generously with the cooled simple syrup. Place the soaked sponge in a mold or serving dish and pour half of the mascarpone cream over it. Repeat with another layer of soaked sponge and the remaining cream. Smooth the top and refrigerate for at least 4 hours or overnight to set.
- Prepare Chocolate Ganache and Decorate: Heat the heavy cream until it begins to simmer, then pour over chopped dark chocolate. Let sit for a minute, then stir until smooth and glossy. Pour the ganache over the set entremet and spread evenly. Dust the top with cocoa powder, garnish with dark chocolate shavings or curls, and optionally with coffee beans. Chill before serving.
Notes
- For a vegetarian version, replace gelatin with agar-agar according to package instructions.
- Use freshly brewed espresso for the best coffee flavor.
- Optional rum enhances flavor but can be omitted for alcohol-free dessert.
- Chill the assembled dessert at least 4 hours to allow layers to set properly.
- Cut the entremet with a hot knife for clean slices.
