If you are ready to indulge in a dessert that not only captures the essence of classic tiramisu but elevates it with layers of elegance and texture, this Tiramisu Entremet Recipe is exactly what you need. This sophisticated yet approachable dessert combines the rich flavors of espresso, creamy mascarpone, and decadent chocolate in a stunning multi-layered creation that will impress everyone at your table. Whether it’s a special celebration or an everyday treat, this recipe brings the beloved Italian classic to new heights in both presentation and taste.
Ingredients You’ll Need
This Tiramisu Entremet Recipe uses surprisingly simple ingredients that work together beautifully to build a dessert bursting with flavor and texture. Each component plays a vital role, from the espresso-soaked cake base to the silky mascarpone layers and the luscious chocolate topping.
- 2 large eggs: The foundation for a light and airy sponge cake that forms the base.
- 1/2 cup (100g) granulated sugar: Sweetens and stabilizes the egg mixture for perfect structure.
- 1/2 teaspoon vanilla extract: Adds a warm, aromatic depth to the cake batter.
- 1/2 cup (60g) all-purpose flour: Provides the necessary strength to the sponge without weighing it down.
- 2 tablespoons (30g) unsalted butter, melted: Keeps the sponge moist and tender.
- 2 tablespoons (30g) strong brewed espresso or coffee (for soaking): Infuses the cake with intense coffee flavor, essential for tiramisu.
- 1 cup (240ml) heavy cream: Whipped to soft peaks to add richness and volume to the mascarpone filling.
- 2/3 cup (160g) mascarpone cheese, softened: The creamy heart of the tiramisu, giving it that signature smooth texture.
- 1/2 cup (100g) powdered sugar: Sweetens the mascarpone cream without graininess.
- 1 teaspoon vanilla extract: Brightens the mascarpone mixture with a subtle vanilla note.
- 2 teaspoons gelatin (or agar-agar for vegetarian option): Ensures the entremet holds its elegant shape when sliced.
- 2 tablespoons cold water (for blooming gelatin): Prepares the gelatin to incorporate smoothly into the cream.
- 1/4 cup (60ml) strong brewed espresso or coffee (cooled): Adds moisture and flavor to the mascarpone cream.
- 1 tablespoon dark rum (optional): Enhances the flavor with a touch of boozy warmth.
- 1/2 cup (120ml) strong brewed espresso or coffee: Base for the coffee syrup to soak the sponge for maximum flavor.
- 1/4 cup (60ml) water: Dilutes the coffee syrup slightly for balanced soaking.
- 2 tablespoons (30g) sugar: Sweetens the coffee syrup that wets the cake layers.
- 1 tablespoon dark rum (optional): Adds complexity to the soaking syrup.
- 1/2 cup (120ml) heavy cream: For making whipped cream in the chocolate ganache layer.
- 1/2 cup (85g) dark chocolate (70% cocoa or higher): Creates a rich, glossy chocolate ganache topping for decadence.
- Cocoa powder (for dusting): Adds a classic finishing touch with a hint of bitterness.
- Dark chocolate shavings or curls: For an elegant decorative flourish.
- Coffee beans (optional): Adds a charming coffee-themed garnish for presentation.
How to Make Tiramisu Entremet Recipe
Step 1: Prepare the Sponge Cake
Begin by whisking the eggs and granulated sugar vigorously until the mixture becomes pale, fluffy, and tripled in volume. This aeration is critical as it ensures the sponge will rise beautifully. Gently fold in the vanilla extract and sifted flour to maintain the lightness, then fold in melted butter carefully to avoid deflating the batter. Pour the mixture into a lined baking pan and bake for about 12 minutes, until it springs back to a gentle touch. After cooling, slice the cake to fit your entremet mold.
Step 2: Make the Coffee Syrup
Combine strong brewed espresso, water, sugar, and optional dark rum in a saucepan over medium heat. Stir until the sugar dissolves completely and the syrup is slightly reduced, then set aside to cool. This syrup is crucial because it will soak into the sponge cake layers, infusing them with that unmistakable coffee aroma and moist texture.
Step 3: Prepare the Mascarpone Cream
Bloom the gelatin in cold water, gently warm it until fully melted (taking care not to boil), then set aside. Whip the heavy cream with powdered sugar and vanilla to soft peaks. In a separate bowl, beat mascarpone lightly, then gradually fold in the whipped cream. Add the cooled espresso, optional rum, and melted gelatin, folding gently to combine. This mixture must be smooth and airy to create the luscious layers of your entremet.
Step 4: Assemble the Entremet
Brush the sliced sponge generously with the coffee syrup, ensuring it absorbs all the aromatic coffee goodness. Place the soaked sponge at the base of your entremet ring or mold. Pour over half of the mascarpone cream and smooth evenly. Repeat with another layer of soaked sponge and the remaining cream. Refrigerate for several hours, ideally overnight, to set and meld the flavors perfectly.
Step 5: Finish with Chocolate Ganache and Decorations
Warm the heavy cream until almost boiling, then pour over the chopped dark chocolate. Let sit briefly before stirring until glossy and smooth. Cool slightly before pouring over the chilled entremet, allowing the ganache to set into a decadent topping. Once firm, dust lightly with cocoa powder and adorn with chocolate shavings and coffee beans for a show-stopping finish.
How to Serve Tiramisu Entremet Recipe
Garnishes
Complement your Tiramisu Entremet Recipe by dusting with unsweetened cocoa powder for that classic bittersweet touch. Dark chocolate shavings add a delightful texture and elegance, while a few glossy coffee beans on top tie the coffee flavor beautifully into the presentation. Each of these simple accents elevates the dessert’s charm and tempts the eye as much as the palate.
Side Dishes
This indulgent entremet stands beautifully on its own, but pairing it with a light, fresh side like a handful of mixed berries or a citrus fruit salad can brighten every bite. A small cup of espresso or a creamy cappuccino alongside also enhances the coffee notes—perfect for a leisurely dessert experience shared with friends and family.
Creative Ways to Present
Think beyond the typical slice: use a clear ring mold to showcase the elegant layers of this tiramisu dessert, or create individual mini entremets in small glasses for charming portion control. Alternatively, top each slice with edible gold leaf or a dusting of cinnamon for a festive twist. The rich textures and colors of this Tiramisu Entremet Recipe invite playful and personalized presentation styles.
Make Ahead and Storage
Storing Leftovers
Your Tiramisu Entremet Recipe can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. Keeping it chilled allows the flavors to deepen, even making leftovers taste better the next day. Be sure to store it securely so the delicate layers stay intact and fresh.
Freezing
Freezing is possible but requires careful wrapping to protect the texture. Wrap the entremet tightly in plastic wrap, then in aluminum foil to avoid freezer burn and odor absorption. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator to maintain the creamy consistency without compromising the delicate mousse and cake layers.
Reheating
This dessert is best served chilled, so reheating is not recommended. Removing it from the fridge about 15 minutes before serving will allow the flavors to bloom and the texture to soften slightly, offering the perfect creamy experience without warming it up.
FAQs
Can I make this Tiramisu Entremet Recipe without alcohol?
Absolutely! The dark rum is optional and can be omitted or replaced with coffee extract or a little vanilla for flavor. The dessert will still be delicious and rich without the alcohol component.
What can I use instead of gelatin?
For a vegetarian option, agar-agar is a great substitute. Use the recommended amount according to the package instructions, and be sure to dissolve it properly to maintain the creamy texture and structure of the entremet.
How long does it take to set in the refrigerator?
Ideally, allow your Tiramisu Entremet Recipe to chill for at least 4 hours, but overnight chilling is best. This gives the flavors time to meld, and the gelatin sufficient time to set for clean, elegant slices.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend suitable for cakes. Ensure the flour is sifted well, and the texture should remain light and fluffy.
How should I cut the entremet to serve?
Use a hot, sharp knife for the cleanest slices—dip the knife in hot water and wipe it dry between cuts. This technique prevents smudging of the layers and keeps your presentation neat and beautiful.
Final Thoughts
This Tiramisu Entremet Recipe is a true celebration of flavors and textures, elegantly combining coffee-soaked sponge, rich mascarpone layers, and decadent chocolate into one irresistible dessert. It’s a wonderful way to share a classic Italian favorite with a fresh, sophisticated twist. I promise, once you try it, it will quickly become a treasured recipe to make again and again.
Print
Tiramisu Entremet Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tiramisu Entremet is a sophisticated, layered Italian dessert featuring delicate ladyfinger sponge soaked in espresso and rum, creamy mascarpone mousse with whipped cream, and a glossy dark chocolate ganache topping. Finished with a dusting of cocoa powder and decorative chocolate shavings, this elegant dessert serves 8-10 and is perfect for special occasions or indulgent gatherings.
Ingredients
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)
Mascapone Mousse
- 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)
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)
Chocolate Ganache & Garnish
- 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). Beat the two large eggs with 1/2 cup granulated sugar and 1/2 teaspoon vanilla extract until pale and fluffy. Gently fold in the flour, then add the melted butter and mix cautiously to keep the batter airy. Spread this evenly on a parchment-lined baking tray and bake for approximately 12 minutes. Once done, let it cool.
- Bloom Gelatin and Whip Cream: In a small bowl, sprinkle 2 teaspoons of gelatin over 2 tablespoons of cold water to bloom for 5 minutes. Meanwhile, whip 1 cup heavy cream until soft peaks form.
- Make Mascarpone Mousse: Combine mascarpone cheese, powdered sugar, and 1 teaspoon vanilla extract in a bowl. Gently warm the bloomed gelatin just until melted, then mix it with 1/4 cup cooled espresso and 1 tablespoon dark rum (if using). Fold this mixture into the mascarpone mixture. Finally, gently fold in the whipped cream to create a smooth mousse.
- Prepare Espresso Syrup and Assemble Layers: In a small saucepan, combine 1/2 cup espresso, 1/4 cup water, 2 tablespoons sugar, and 1 tablespoon rum (optional). Heat until sugar dissolves and let cool. Cut the sponge cake to fit your entremet mold or serving dish. Quickly soak the cake with the espresso syrup. Pour half the mascarpone mousse over the soaked sponge, then add another layer of soaked cake and top with the remaining mousse. Smooth the surface and refrigerate to set for at least 4 hours or overnight.
- Make Chocolate Ganache and Decorate: Heat 1/2 cup heavy cream until just boiling, pour over chopped dark chocolate, and whisk until smooth and glossy. Pour ganache over the set tiramisu mousse layer and chill again for 30 minutes. Before serving, dust the top with cocoa powder, garnish with dark chocolate shavings and coffee beans for an elegant look. Serve chilled.
Notes
- For a vegetarian version, substitute gelatin with agar-agar according to the package instructions.
- You can omit the dark rum for an alcohol-free dessert.
- Ensure espresso used for soaking and in mousse is cooled to prevent melting the gelatin.
- Use high-quality mascarpone and dark chocolate for the best flavor and texture.
- Refrigerate the dessert overnight for optimal flavor blending and firmness.
