Description
This Tiramisu Entremet is an elegant, multi-layered Italian dessert that combines the rich flavors of espresso-soaked sponge cake, creamy mascarpone mousse, and a luscious dark chocolate ganache. Perfect for special occasions, this recipe guides you through making each component from scratch, resulting in a decadent and visually stunning treat.
Ingredients
Scale
Mascarpone Mousse
- 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)
- 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)
Coffee Syrup
- 1/4 cup (60ml) strong brewed espresso or coffee (cooled)
- 1 tablespoon dark rum (optional, for flavor)
- 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
- 1/2 cup (120ml) heavy cream
- 1/2 cup (85g) dark chocolate (70% cocoa or higher)
Decoration
- Cocoa powder (for dusting)
- Dark chocolate shavings or curls
- Coffee beans (optional)
Instructions
- Prepare the Mascarpone Mousse: In a mixing bowl, whisk the eggs and granulated sugar until thick and pale. Stir in vanilla extract, flour, and melted butter gently to form the batter. Bake or cook the sponge according to your preferred method (usually baking at 350°F/175°C for 15-20 minutes). Meanwhile, bloom the gelatin in cold water. Whip the heavy cream to soft peaks. Heat the bloomed gelatin gently until dissolved, then blend it with the mascarpone cheese and powdered sugar. Fold the whipped cream into the mascarpone mixture and set aside chilled.
- Prepare the Coffee Syrup: Combine brewed espresso or coffee with water, sugar, and optional dark rum in a small saucepan. Heat gently to dissolve sugar completely. Allow the syrup to cool before using. This syrup will be used to soak the sponge layers to add moisture and coffee flavor.
- Assemble the Tiramisu Entremet: Slice the baked sponge cake evenly. Using a brush, soak each layer generously with the cooled coffee syrup. Spread a layer of mascarpone mousse on top of each soaked sponge layer, stacking them carefully. Chill the assembled layers in the refrigerator to allow flavors to meld and mousse to set.
- Prepare the Chocolate Ganache: Heat the heavy cream until just simmering, then pour over chopped dark chocolate. Let sit for a minute before stirring gently until the mixture is smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled entremet for a smooth, shiny finish.
- Decorate and Serve the Entremet: Dust the top with cocoa powder. Garnish with dark chocolate shavings or curls and coffee beans if desired. Refrigerate for at least 2 hours before serving to ensure proper setting and optimal flavor development.
Notes
- Use freshly brewed, strong espresso for the best coffee flavor.
- For a vegetarian version, substitute gelatin with agar-agar, following package instructions.
- Ensure the mousse and ganache are chilled before assembly for better texture.
- Dark rum is optional but adds depth to the flavor profile.
- Allow the dessert to rest overnight for enhanced taste.
