Gourmet layered tiramisu with homemade custard and velvety mascarpone cream

Experience the luxurious flavours of this classic tiramisu, enhanced with rich homemade custard and velvety mascarpone cream. Each layer of this dessert is crafted to perfection, from the light cocoa sponge to the smooth, creamy filling. The hint of coffee-soaked cake pairs beautifully with the sweet mascarpone and rich custard, creating a dessert that is both indulgent and sophisticated. Finished with a dusting of cocoa powder, this tiramisu is not just a dessert, but a true experience for your taste buds.

Why you'll love this:

You’ll love this tiramisu for its perfectly balanced layers of flavor and texture. The light and airy sponge cake is soaked in a fragrant coffee syrup, providing a subtle bitterness that complements the creamy sweetness of the mascarpone filling. The homemade custard adds a luxurious, custard-like richness that elevates this dessert to a new level. Whether you’re a tiramisu lover or trying it for the first time, this recipe will impress you with its depth of flavor and elegant presentation.

Perfect opportunity:

This tiramisu is perfect for any special occasion where you want to serve a dessert that is both impressive and delicious. It is a great choice for dinner parties, holidays or a romantic evening. The rich flavors and beautiful presentation make it a spectacular end to any meal. Serve it chilled with a cup of espresso or a glass of dessert wine for an authentic Italian experience.

Decorating tips:

For a classic finish, dust the top of the tiramisu generously with high-quality cocoa powder. You can also add a few chocolate shavings or a sprinkle of finely grated dark chocolate for an extra indulgent touch. If you’re feeling creative, use a stencil to create a decorative cocoa powder pattern on top. Serve the tiramisu on a simple white plate to let its rich, layered beauty shine.

Ingredients:

For the sponge cake:

• 2 eggs
• 1/2 cup sugar
• 1 sachet vanilla extract
• 1/2 cup all-purpose flour
• 1.5 heaped tablespoons of cocoa powder
• 1/2 sachet of baking powder
• 1 tablespoon cornstarch

For the cream:

• 250 grams of lightly salted mascarpone or labneh
• 200 ml of thick cream
• 1 sachet vanilla extract
• 4 tablespoons of powdered sugar

For the custard:

• 4 egg yolks
• 4 tablespoons of sugar
• 1 teaspoon of prepared cream

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• 1/2 cup warm water
• 1 teaspoon instant coffee

Instructions:

1. Prepare the biscuit:
   • Preheat your oven to 180°C. In a bowl, beat the eggs, sugar and vanilla extract until the mixture whitens and reaches a creamy consistency.
   • Sift the flour, cocoa powder, baking powder and cornstarch into the egg mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until well combined.
   • Pour the batter onto a parchment-lined baking sheet, spreading it out into a thin layer slightly smaller than the size of the sheet.
   • Bake in preheated oven for 10 to 15 minutes or until cake is cooked through and a toothpick inserted in the center comes out clean. Remove from oven and let cake cool completely.
2. Prepare the cream:
   • In a mixing bowl, whisk together the icing sugar, vanilla extract and heavy cream until the mixture thickens and forms soft peaks.
   • Add the mascarpone and gently fold it into the whipped cream using a spatula until the mixture is smooth and homogeneous. Place the cream in the refrigerator to cool.
3. Prepare the custard:
   • In a heatproof bowl, whisk together the egg yolks and sugar until the sugar is dissolved and the mixture turns pale.
   • Place the bowl over a pan of simmering water (in a bain-marie), making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens and forms a custard-like consistency.
   • Remove from heat and let cool slightly, then stir in a teaspoon of prepared mascarpone cream. Set aside to cool completely.
4. Assemble the tiramisu:
   • Dissolve the instant coffee in lukewarm water and let cool slightly. Once the cake has cooled, cut it into the desired shape using a pastry ring or cookie cutter.
   • Place the cake layer on a serving plate or in a cake ring. Brush the cake generously with the coffee mixture to soak it.
   • Spread a layer of mascarpone cream on the soaked cake, then carefully pour the custard on top, spreading it evenly.
   • Dust the top generously with cocoa powder for a classic finish. Optionally, add chocolate shavings or grated dark chocolate for decoration.
   • Let the tiramisu chill in the refrigerator for at least 1 hour before serving to allow the flavors to blend.

Appreciate!