Crème Brûlée Tiramisu
Crème Brûlée Tiramisu
Ingredients
For the Vanilla Mascarpone Cream
- 4 large egg yolks
- 1/3 cup granulated sugar, + 1 tablespoon
- 2 cups mascarpone cheese, cold
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups heavy cream, cold
For the Homemade Ladyfingers
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 3 large egg whites
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour, sifted
- as needed powdered sugar, for dusting
For the Espresso Soak
- 3/4 cup espresso, cooled
- 1/4 cup dark rum, (optional)
- 1 tablespoon granulated sugar
For Assembly and Topping
- as needed granulated sugar, for brûlée topping
- as needed cocoa powder, for dusting (optional)
Instructions
- 1
For the Vanilla Mascarpone Cream: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the 4 large egg yolks and 1/3 cup + 1 tablespoon granulated sugar.
⏱️ 2 min
- 2
Whisk continuously until the mixture is pale, thick, and reaches 80°C (175°F). This step is crucial for pasteurizing the eggs.
⏱️ 8 min•🌡️ 80
- 3
Remove the bowl from the heat and continue whisking until the mixture cools down and reaches the "ribbon stage" (when the whisk leaves a trail on the surface).
⏱️ 10 min
- 4
Add the cold 2 cups mascarpone cheese, 1 teaspoon vanilla extract, and a pinch of salt to the sabayon mixture. Gently mix until just combined.
⏱️ 3 min
- 5
In a separate bowl, whip 2 cups cold heavy cream until stiff peaks form.
⏱️ 5 min
- 6
Gently fold the whipped heavy cream into the mascarpone mixture until no streaks remain. Be careful not to overmix.
⏱️ 3 min
- 7
Cover the mascarpone cream and chill in the refrigerator while preparing other components.
- 8
For the Homemade Ladyfingers: Preheat your oven to 180°C (350°F). Prepare a baking sheet by lining it with parchment paper.
⏱️ 5 min•🌡️ 180 - 9
In a bowl, combine the 3 large egg yolks and 2 tablespoons granulated sugar. Whisk until the mixture is pale yellow and light.
⏱️ 3 min
- 10
In a separate clean bowl, whip the 3 large egg whites until soft peaks form. Gradually add the remaining 2 tablespoons granulated sugar and continue whipping until stiff, glossy peaks form.
⏱️ 5 min
- 11
Gently fold the egg yolk mixture into the egg white meringue.
⏱️ 2 min
- 12
Sift the 1/2 cup all-purpose flour over the egg mixture. Gently fold until just combined, being careful not to deflate the batter.
⏱️ 2 min
- 13
Transfer the batter to a piping bag fitted with a round tip. Pipe 3-4 inch long ladyfingers onto the parchment-lined baking sheet.
⏱️ 5 min
- 14
Dust the piped ladyfingers generously with powdered sugar. Bake in the preheated oven for 8-10 minutes, or until lightly golden.
⏱️ 10 min•🌡️ 180
- 15
Let the ladyfingers cool completely on the baking sheet.
- 16
For the Espresso Soak: In a shallow dish, combine the cooled 3/4 cup espresso, 1/4 cup dark rum (if using), and 1 tablespoon granulated sugar. Stir until the sugar is dissolved.
⏱️ 2 min
- 17
For Assembly: Spread a thin layer of the chilled mascarpone cream at the bottom of your serving dish.
⏱️ 2 min
- 18
Quickly dip each homemade ladyfinger into the espresso soak, ensuring it's fully coated but not soggy (dip for about 1 second per side). Arrange a layer of soaked ladyfingers over the cream.
⏱️ 5 min
- 19
Repeat with another layer of mascarpone cream, followed by another layer of espresso-soaked ladyfingers.
⏱️ 5 min
- 20
Finish with a final, generous layer of mascarpone cream, smoothing the top.
⏱️ 2 min
- 21
Cover the tiramisu and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 240 min
- 22
For the Crème Brûlée Topping: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled tiramisu.
⏱️ 1 min
- 23
Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
⏱️ 2 min
- 24
You can briefly chill again to set the brûlée, if desired.
- 25
Crack the brûlée topping with a spoon and optionally dust with cocoa powder before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crème Brûlée Tiramisu
For the Vanilla Mascarpone Cream
- 4 large egg yolks
- 1/3 cup granulated sugar, + 1 tablespoon
- 2 cups mascarpone cheese, cold
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups heavy cream, cold
For the Homemade Ladyfingers
- 3 large egg yolks
- 2 tablespoons granulated sugar
- 3 large egg whites
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour, sifted
- as needed powdered sugar, for dusting
For the Espresso Soak
- 3/4 cup espresso, cooled
- 1/4 cup dark rum, (optional)
- 1 tablespoon granulated sugar
For Assembly and Topping
- as needed granulated sugar, for brûlée topping
- as needed cocoa powder, for dusting (optional)
Instructions
- 1
For the Vanilla Mascarpone Cream: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the 4 large egg yolks and 1/3 cup + 1 tablespoon granulated sugar.
⏱️ 2 min - 2
Whisk continuously until the mixture is pale, thick, and reaches 80°C (175°F). This step is crucial for pasteurizing the eggs.
⏱️ 8 min•🌡️ 80 - 3
Remove the bowl from the heat and continue whisking until the mixture cools down and reaches the "ribbon stage" (when the whisk leaves a trail on the surface).
⏱️ 10 min - 4
Add the cold 2 cups mascarpone cheese, 1 teaspoon vanilla extract, and a pinch of salt to the sabayon mixture. Gently mix until just combined.
⏱️ 3 min - 5
In a separate bowl, whip 2 cups cold heavy cream until stiff peaks form.
⏱️ 5 min - 6
Gently fold the whipped heavy cream into the mascarpone mixture until no streaks remain. Be careful not to overmix.
⏱️ 3 min - 7
Cover the mascarpone cream and chill in the refrigerator while preparing other components.
- 8
For the Homemade Ladyfingers: Preheat your oven to 180°C (350°F). Prepare a baking sheet by lining it with parchment paper.
⏱️ 5 min•🌡️ 180 - 9
In a bowl, combine the 3 large egg yolks and 2 tablespoons granulated sugar. Whisk until the mixture is pale yellow and light.
⏱️ 3 min - 10
In a separate clean bowl, whip the 3 large egg whites until soft peaks form. Gradually add the remaining 2 tablespoons granulated sugar and continue whipping until stiff, glossy peaks form.
⏱️ 5 min - 11
Gently fold the egg yolk mixture into the egg white meringue.
⏱️ 2 min - 12
Sift the 1/2 cup all-purpose flour over the egg mixture. Gently fold until just combined, being careful not to deflate the batter.
⏱️ 2 min - 13
Transfer the batter to a piping bag fitted with a round tip. Pipe 3-4 inch long ladyfingers onto the parchment-lined baking sheet.
⏱️ 5 min - 14
Dust the piped ladyfingers generously with powdered sugar. Bake in the preheated oven for 8-10 minutes, or until lightly golden.
⏱️ 10 min•🌡️ 180 - 15
Let the ladyfingers cool completely on the baking sheet.
- 16
For the Espresso Soak: In a shallow dish, combine the cooled 3/4 cup espresso, 1/4 cup dark rum (if using), and 1 tablespoon granulated sugar. Stir until the sugar is dissolved.
⏱️ 2 min - 17
For Assembly: Spread a thin layer of the chilled mascarpone cream at the bottom of your serving dish.
⏱️ 2 min - 18
Quickly dip each homemade ladyfinger into the espresso soak, ensuring it's fully coated but not soggy (dip for about 1 second per side). Arrange a layer of soaked ladyfingers over the cream.
⏱️ 5 min - 19
Repeat with another layer of mascarpone cream, followed by another layer of espresso-soaked ladyfingers.
⏱️ 5 min - 20
Finish with a final, generous layer of mascarpone cream, smoothing the top.
⏱️ 2 min - 21
Cover the tiramisu and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 240 min - 22
For the Crème Brûlée Topping: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled tiramisu.
⏱️ 1 min - 23
Use a kitchen torch to caramelize the sugar until it forms a hard, amber crust.
⏱️ 2 min - 24
You can briefly chill again to set the brûlée, if desired.
- 25
Crack the brûlée topping with a spoon and optionally dust with cocoa powder before serving.
⏱️ 1 min