If you have ever dreamed of elevating the classic dessert experience, this Tiramisu Entremet Recipe will be your new favorite indulgence. Combining the delicate layers of coffee-soaked ladyfinger sponge, creamy mascarpone mousse, and a beautifully set coffee jelly, this elegant tiramisu fuses texture, flavor, and visual appeal into one divine creation. It’s perfect for special occasions or simply to impress friends and family with a modern twist on an Italian-French dessert classic. Trust me, each bite feels like a tender, velvety hug of coffee and sweetness that leaves you eagerly reaching for more.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for this Tiramisu Entremet Recipe is a breeze because each component is simple yet essential to achieving the perfect balance of flavors and textures. From the fluffy sponge to the creamy mousse and the rich coffee layers, here’s what you’ll want to have ready:
- 3 large eggs, separated: Key for creating the light and airy ladyfinger sponge texture.
- ¼ cup granulated sugar: Balances sweetness and helps stabilize beaten eggs.
- ¼ cup all-purpose flour: The foundation of the sponge to give it structure.
- 2 tablespoons cornstarch: Ensures a tender crumb for the sponge layer.
- Pinch of salt: Enhances flavors and stabilizes egg whites.
- ¾ cup strong brewed espresso, cooled: Delivers the signature coffee punch.
- 1 tablespoon coffee liqueur (optional): Adds depth and a boozy flair to the coffee soak.
- 1 tablespoon sugar: Sweetens the coffee soak for balanced flavor.
- 1 cup heavy cream, chilled: Fluffy base for the mascarpone mousse.
- 1 teaspoon unflavored gelatin: Gives stability and firmness to the mousse.
- 1 tablespoon cold water: Used to bloom gelatin gently.
- 8 ounces mascarpone cheese: The rich, creamy heart of this dessert.
- â…“ cup powdered sugar: Sweetens the mousse without any grittiness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the mousse.
- ½ cup strong brewed coffee: Base for the delicate coffee jelly layer.
- ½ teaspoon powdered gelatin: Sets the coffee jelly beautifully.
- ½ cup heavy cream (optional): For making a glossy cocoa glaze.
- ½ cup dark chocolate, finely chopped (optional): Brings rich cocoa flavor to the glaze.
- 1 tablespoon unsweetened cocoa powder (optional): Enhances the chocolate intensity in the glaze.
- Unsweetened cocoa powder for dusting: Classic finishing touch for elegance and flavor.
- Chocolate curls or coffee beans (optional): Adds decorative charm when serving.
How to Make Tiramisu Entremet Recipe
Step 1: Prepare the Ladyfinger Sponge
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Beat the egg whites with a pinch of salt until soft peaks form, then gradually add half the sugar, continuing to whip until glossy and stiff peaks develop. In a separate bowl, beat the egg yolks and remaining sugar until pale and thick. Gently fold the yolk mixture into the whites, then sift flour and cornstarch over the batter and fold carefully to keep the sponge light and airy. Spread evenly onto the baking sheet and bake for 10 to 12 minutes until lightly golden. Cool completely before cutting rounds that fit your entremet mold. This sponge is the perfect canvas, giving you that tender texture that soaks up coffee beautifully.
Step 2: Make the Coffee Soak
Mix your cooled espresso with sugar and coffee liqueur if you’re using it—this soak is crucial to infuse the sponge layers with that unmistakable espresso punch. Generously brush each sponge round, allowing the liquid to sink in so every bite is fragrant and moist without being soggy. This step breathes life into the cake, tying together the dessert’s coffee theme perfectly.
Step 3: Create the Mascarpone Mousse
Start by sprinkling gelatin over cold water and letting it bloom for about five minutes. Gently warm it until fully dissolved. Whip heavy cream to soft peaks in a chilled bowl for optimal texture. In another bowl, whisk mascarpone with powdered sugar and vanilla until smooth and creamy. Fold in the gelatin mixture, then carefully fold in the whipped cream in batches. The result? A luscious, stable mousse that’s fluffy but holds its shape—a true mascarpone masterpiece that balances sweetness and richness elegantly.
Step 4: Prepare the Coffee Jelly Layer
Combine warm brewed coffee with sugar and powdered gelatin, stirring until everything dissolves. Pour a thin layer of this mixture into the bottom of your mold and chill it until firmly set. This coffee jelly adds a delightful, slightly firmer layer at the base, giving the entremet a modern texture contrast and that intense coffee flavor that surprises the palate.
Step 5: Assemble Your Tiramisu Entremet
Place one soaked sponge round over the set coffee jelly. Pour half of the mascarpone mousse on top, smoothing with a spatula for an even finish. Layer the second soaked sponge on top, brush again with coffee soak, then cover with the remaining mousse. Smooth out the surface completely and refrigerate for at least four hours or ideally overnight. This chilling step lets the layers meld beautifully, while the gelatin ensures they keep a perfect sliceable form.
Step 6: Optional Cocoa Glaze
If you wish to add an extra touch of indulgence, gently heat heavy cream and stir in finely chopped dark chocolate and cocoa powder until smooth and glossy. Allow it to cool slightly before pouring over the chilled entremet. This shiny glaze provides a luxurious finish and a deep chocolate kicker that complements the coffee elements flawlessly.
How to Serve Tiramisu Entremet Recipe
Garnishes
A light dusting of unsweetened cocoa powder over the top instantly recalls classic tiramisu, giving it that signature finish. For added drama, sprinkle chocolate curls or place a few coffee beans artistically atop each slice. These simple touches turn your Tiramisu Entremet Recipe into a showstopper that’s as beautiful as it is delicious.
Side Dishes
Serve this dessert with a small glass of sweet dessert wine or a shot of espresso to amplify the coffee notes. Fresh berries or a spoonful of whipped cream provide a refreshing balance to the richness, making your indulgence feel even more special and thoughtfully paired.
Creative Ways to Present
Try unmolding your entremet onto a sleek white plate and cutting it into generous slices to show off those stunning layers. You can also assemble individual portions using silicone molds for personal entremets, decorating each with a dollop of mascarpone cream and a dusting of cocoa. This presentation is elegant, modern, and perfect for entertaining guests who appreciate refined desserts.
Make Ahead and Storage
Storing Leftovers
Your Tiramisu Entremet Recipe keeps beautifully covered in the refrigerator for up to three days. Cover the surface with plastic wrap directly on the mousse to avoid drying out and maintain the fresh textures. This makes it ideal for preparing in advance before special gatherings or leisurely indulgences.
Freezing
If you want to make this dessert even further ahead, it freezes well. Wrap tightly with plastic wrap and foil to prevent freezer burn. Thaw slowly in the fridge overnight before serving. Freezing might slightly soften delicate layers, but the flavor remains wonderfully intact, saving you time on a busy day.
Reheating
Since the Tiramisu Entremet Recipe is best enjoyed cold to preserve the texture of mousse and jelly, reheating is not recommended. Instead, allow frozen slices to come to proper refrigeration temperature to enjoy the ideal consistency and flavor profile.
FAQs
Can I make this Tiramisu Entremet Recipe without gelatin?
Gelatin is essential for the mousse and jelly to set properly and hold their shape in this entremet style. Without it, the dessert might become too soft and difficult to slice. If avoiding gelatin, consider using agar-agar as a vegetarian substitute, but you may need to adjust quantities and techniques.
What kind of coffee works best for the soak and jelly?
Use a strong, freshly brewed espresso or a dark roast coffee brewed with a French press or espresso machine for the richest flavor. The key is to have coffee that’s bold enough to stand out even after diluting with sugar and soaking the sponge.
Can I substitute the coffee liqueur with something else?
If you prefer a non-alcoholic version, simply omit the coffee liqueur or replace it with a coffee essence or vanilla extract. The dessert will still be delicious and maintain its signature coffee character.
How do I choose the right mold for assembling the entremet?
Metal entremet rings or silicone molds that are about 6 to 8 inches wide and 3 inches tall work best for even layers and clean edges. Silicone molds make unmolding easier while rings provide classic, professional results when layered carefully.
Can I prepare all components in advance?
Absolutely! You can make the sponge, mousse, and coffee jelly layers a day ahead and keep them refrigerated. Assembling the entremet right before the final chilling ensures freshness and makes the process more manageable without rushing.
Final Thoughts
This Tiramisu Entremet Recipe is truly a labor of love that rewards you with a stunning dessert bursting with the classic coffee and mascarpone flavors you know and adore, but presented in an elegant and modern way. Whether for a celebration or a cozy night in, give this recipe a try—you’ll fall in love with how it transforms traditional tiramisu into a beautifully layered entremet that tastes as impressive as it looks.
Print
Tiramisu Entremet Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 5 hours
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-French Fusion
- Diet: Vegetarian
Description
This elegant Tiramisu Entremet features delicate layers of coffee-soaked ladyfinger sponge, smooth mascarpone mousse, and a rich coffee jelly base. Finished with an optional silky cocoa glaze and dusted with cocoa powder, this Italian-French fusion dessert offers a modern twist on the classic tiramisu, perfect for impressing guests with both taste and presentation.
Ingredients
Ladyfinger Sponge
- 3 large eggs, separated
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- Pinch of salt
Coffee Soak
- ¾ cup strong brewed espresso, cooled
- 1 tablespoon coffee liqueur (optional)
- 1 tablespoon sugar
Mascarpone Mousse
- 1 cup heavy cream, chilled
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 8 ounces mascarpone cheese
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
Coffee Jelly Layer
- ½ cup strong brewed coffee
- 1 tablespoon sugar
- ½ teaspoon powdered gelatin
Cocoa Glaze (Optional)
- ½ cup heavy cream
- ½ cup dark chocolate, finely chopped
- 1 tablespoon unsweetened cocoa powder
For Dusting and Decoration
- Unsweetened cocoa powder
- Chocolate curls or coffee beans (optional)
Instructions
- Prepare the Ladyfinger Sponge: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add half of the granulated sugar while continuing to beat until the mixture is glossy and holds stiff peaks. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gently fold the yolk mixture into the egg whites. Sift all-purpose flour and cornstarch over the mixture, then carefully fold it in until just combined. Spread the batter evenly onto the prepared baking sheet and bake for 10 to 12 minutes, until lightly golden. Allow to cool completely, then cut into rounds to fit the entremet mold.
- Make the Coffee Soak: Combine the cooled espresso, sugar, and coffee liqueur if using. Brush these coffee soak generously onto each sponge round to infuse the coffee flavor and keep the cake moist. Set aside.
- Prepare Mascarpone Mousse: Sprinkle gelatin over cold water and let it bloom for 5 minutes. Heat gently in a microwave or saucepan until completely dissolved. Whip the heavy cream to soft peaks. In a mixing bowl, whisk mascarpone cheese with powdered sugar and vanilla extract until smooth. Slowly stir the dissolved gelatin into the mascarpone mixture, then carefully fold in the whipped cream until fully incorporated and light.
- Prepare Coffee Jelly Layer: Dissolve the powdered gelatin in warm brewed coffee combined with sugar. Pour a thin layer of this coffee jelly into the base of your mold and chill until fully set, which typically takes about 30 to 60 minutes.
- Assemble the Entremet: Once the coffee jelly is set, place one coffee-soaked sponge round over the jelly layer. Pour half of the mascarpone mousse over the sponge, smoothing it evenly. Add the second soaked sponge round on top, and pour the remaining mousse, smoothing the surface carefully. Refrigerate for at least 4 hours or overnight to allow the dessert to set thoroughly.
- Optional Cocoa Glaze: Heat the heavy cream in a small saucepan until simmering. Remove from heat and stir in the chopped dark chocolate and unsweetened cocoa powder until the glaze is smooth and glossy. Allow to cool slightly before pouring the glaze evenly over the chilled entremet. Return to the refrigerator briefly to set the glaze.
- Finishing Touches: Before serving, dust the top of the entremet with unsweetened cocoa powder and decorate with chocolate curls or coffee beans as desired for an elegant presentation.
Notes
- Use metal entremet rings or silicone molds for the best shape and clean edges.
- This dessert can be frozen and thawed overnight in the refrigerator without compromising texture.
- Adjust the sweetness of the coffee soak and mousse depending on the strength and bitterness of your espresso.
- Make sure to bloom gelatin properly and dissolve it thoroughly for a smooth mousse and jelly layer.
- For a non-alcoholic version, omit coffee liqueur.
