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
Scale
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.
