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
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)
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.
