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Tiramisu Entremet Recipe

Tiramisu Entremet Recipe
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4.6 from 11 reviews

Indulge in the luxurious flavors of this Tiramisu Entremet, a layered dessert that combines the best elements of tiramisu into a show-stopping cake. With delicate ladyfinger sponge, rich mascarpone mousse, and optional coffee gelée and cocoa glaze, this elegant treat is sure to impress at any gathering.

Ingredients

Units Scale

For the ladyfinger sponge:

  • 3 large eggs (separated)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • powdered sugar for dusting

For the coffee soak:

  • 1/2 cup strong brewed espresso (cooled)
  • 2 tablespoons coffee liqueur (like Kahlúa)
  • 1 tablespoon sugar

For the mascarpone mousse:

  • 1 1/2 cups heavy cream (cold)
  • 1 1/2 teaspoons unflavored gelatin
  • 1 tablespoon cold water
  • 8 oz mascarpone cheese (room temperature)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the coffee gelée layer (optional):

  • 1/2 cup espresso
  • 1 tablespoon sugar
  • 1 teaspoon gelatin

For the cocoa glaze (optional):

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1/4 cup heavy cream
  • 1 teaspoon gelatin

Instructions

  1. Make the sponge: Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Beat egg whites with cream of tartar until soft peaks form. Gradually add half the sugar and continue beating to stiff peaks. In a separate bowl, beat yolks with remaining sugar until pale and thick. Gently fold whites into yolks. Sift in flour and cornstarch and fold until smooth. Spread onto prepared sheet and bake 10–12 minutes. Cool, then cut into rounds to fit your entremet mold.
  2. Prepare the coffee soak: Mix espresso, coffee liqueur, and sugar until dissolved. Set aside.
  3. Make the mousse: Sprinkle gelatin over cold water and let bloom 5 minutes. Gently heat until dissolved, then cool slightly. In a bowl, beat mascarpone with powdered sugar and vanilla. In a separate bowl, whip heavy cream to soft peaks. Stir gelatin into mascarpone, then fold in whipped cream until smooth.
  4. Assemble the entremet: Line silicone molds or a cake ring with acetate. Place a sponge round in the base. Brush generously with coffee soak. Pipe or spoon in mascarpone mousse. Add optional gelée layer if using (chill gelée in a thin layer until set, then cut and insert). Add a second sponge layer and soak again, followed by more mousse. Smooth top and freeze for at least 6 hours or overnight.
  5. Make the cocoa glaze (if using): In a small saucepan, bring water, sugar, and cocoa to a simmer. Stir in cream and bring to a light boil. Add bloomed gelatin and stir until smooth. Cool to about 90°F (32°C) before glazing.
  6. Finish: Unmold frozen entremets and place on a wire rack over a tray. Pour cooled glaze evenly over each. Garnish with cocoa powder, chocolate shavings, or espresso beans. Let thaw in the fridge for 2–3 hours before serving.

Notes

  • For easier prep, skip the gelée or glaze and dust with cocoa powder before serving.
  • These freeze beautifully and are perfect for make-ahead entertaining.

Nutrition

Find it online: https://easy-tapas-recipes.com/tiramisu-entremet-recipe/