Tiramisu Entremet My Way

Mergi direct la reteta Tiramisu Entremet

Praline powder turned into praline paste


Tiramisu Entremet

Olguta - Pastry Workshop
Rezultat -6 -8 mini-cakes



  • 4 eggs
  • 85 g sugar
  • 115 g all-purpose flour
  • 20 g cornstarch
  • 1 pinch salt
  • 40 g butter (melted)

Coffee syrup:

  • 100 ml coffee
  • 50 g sugar

Mascarpone mousse:

  • 150 g mascarpone cheese
  • 1 teaspoon vanilla extract
  • 4 g gelatin + 20ml cold water
  • 150 g white chocolate (melted and chilled)
  • 150 ml heavy cream (whipped)

Coffee cremeux:

  • 150 ml heavy cream
  • 75 ml strong brewed coffee
  • 2 egg yolks
  • 20 g sugar
  • 60 g milk chocolate (chopped)
  • 4 g gelatin + 20ml cold water

Chocolate praline mousse:

  • - Praline powder:
  • 60 g sugar
  • 30 ml water
  • 60 g hazelnuts
  • - Mousse:
  • The praline powder from above
  • 2 egg yolks
  • 50 g sugar + 25ml water
  • 4 g gelatin + 20ml cold water
  • 150 g dark chocolate (chopped)
  • 300 ml heavy cream (whipped)

Chocolate coffee glaze:

  • 50 ml heavy cream
  • 80 ml water
  • 150 g sugar
  • 100 g glucose
  • 150 ml milk
  • 50 g cocoa powder
  • 1 pinch salt
  • 1 teaspoon instant coffee
  • 11 g gelatin + 55ml cold water


  • 70 g heavy cream
  • 50 g dark chocolate 55%
  • 50 g dark chocolate 70%
  • 30 g butter
  • 15 g Amaretto
  • 0.5 g salt



  • Mix the eggs with sugar for a few minutes until tripled in volume.
  • Sift the flour with salt and cornstarch and incorporate it in the whipped eggs using a spatula, adding one tablespoon of flour at a time and mixing gently.
  • Take a few spoonfuls of batter in a bowl and stir in the butter. Transfer the mix back in the batter and mix gently.
  • Pour the batter in a 40x30cm baking tray lined with baking paper.
  • Bake for 8-10 minutes at 180C.
  • When done, allow to cool then cut small circles of genoise and place them in your mini-cake rings (line the cake rings with acetate sheets prior to that). Place aside.

Coffee syrup:

  • Mix the coffee and sugar in a bowl and cook over medium flame for 5 minutes.
  • Allow to cool then brush the genoise circles with the coffee syrup. Place aside.

Mascarpone mousse:

  • Bloom the gelatin with cold water for 10 minutes.
  • Mix the mascarpone with vanilla then add the melted gelatin and chocolate.
  • Fold in the whipped cream then pour 2-3 tablespoons of mousse into each cake ring. Place in the fridge to set.

Coffee cremeux:

  • Bloom the gelatin in cold water for 10 minutes.
  • In a saucepan, mix the cream, coffee, egg yolks, sugar and a pinch of salt and place over low heat.
  • Cook for 5-10 minutes until it begins to thicken.
  • Remove from heat and stir in the chocolate. Mix until melted then add the gelatin.
  • Allow to cool to room temperature then pour the cremeux over the mascarpone mousse and place back in the fridge.

Chocolate praline mousse:

  • - Praline:
  • Mix the sugar and water in a saucepan and place over medium heat. Cook for a few minutes until it begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks.
  • When it has a golden, amber color, remove from heat and add the hazelnuts. Mix to coat them well and transfer on a baking tray lined with baking paper.
  • Allow to cool and set then break and place into a food processor.
  • Pulse until you get a fine powder and place aside.
  • - Mousse:
  • Bloom the gelatin in cold water for 10 minutes.
  • Mix the sugar and water in a saucepan and place over low heat. Cook for 2-3 minutes until the sugar melts.
  • In the meantime, start mixing the yolks until they turn pale and thick. Gradually pour in the hot sugar syrup, mixing all the time until double in volume.
  • Add the melted gelatin then the chocolate and mix well. Allow the mixture to come to room temperature.
  • Fold in the whipped cream then add the praline powder.
  • Pour 3-4 tablespoons of mousse over the coffee cremeux and place back in the fridge to set.

Coffee Glaze:

  • Bloom the gelatin in cold water for 10 minutes.
  • Mix the remaining ingredients in a saucepan and place over low heat.
  • Cook for 5-7 minutes from the moment it begins to boil until it looks thickened and dark.
  • Remove from heat and allow to cool for 10 minutes.
  • Add the gelatin, mix well, then pass the glaze through a fine sieve.
  • Allow to cool completely before use.
  • To glaze the cakes, place them in the freezer at least one hour then remove the cake rings and acetate sheets. Place the cakes on a wire rack over a pan to collect the glaze as it drips off the cakes. Carefully pour the glaze over each cake and allow it to drip off as needed.
  • Transfer on cake boards or platters and place back in the fridge.

Amaretto Truffles:

  • Mix the heavy cream and salt in a bowl and place over low heat. Bring to the heating point then remove from heat and add the chocolate.
  • Mix well until melted and smooth then add the butter and Amaretto.
  • Cover with plastic wrap and place in the fridge for a few hours.
  • Take one teaspoon of mixture and shape it into a bowl. Roll right away through cocoa powder.


  • To decorate the cakes, I melted some chocolate, tempered it slightly and spread it on an acetate sheet which I then wrapped around a small cake ring and placed in the fridge to set.
  • Add a truffle and the décor is finished.
  • Enjoy!


  • Combine the cream and salt and warm them up.
  • Pour over the two chocolates.
  • Let them sit for 2 minutes then mix well with a spatula.
  • Mix in the butter then add the Amaretto.
  • Cover with plastic wrap and refrigerate for a few hours until set.
  • Take 1 teaspoon of ganache and shape it into a ball. Roll through cocoa powder.
  • Keep refrigerated and use for decor.
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  1. Oh my gosh, Oana…your desserts are always completely stunning! This is seriously one of the most amazing desserts I’ve ever seen. And I can only imagine the taste! I’m a huge coffee fan (drinking my morning cup right now), so this tiramisu is right up my alley. Thank you for sharing! (Can you send me the leftovers? Haha!)

  2. Woah! These are ABSOLUTELY STUNNING! And it looks like they taste pretty damn delicious, too! I’m going to Italy for my first time next month, and this post is getting me SO EXCITED!!!

  3. Absolutely beautiful!!!!
    As an Italian this is a must for dessert, but the way you serve it it’s art!
    I had to pin it!!!!


  4. Hi,

    Loved this recipe and wanted to make it this weekend. What size rings are you using, I know you say mini, but do you know the dimensions?

    thanks for your help

  5. Hi

    This looks incredible and I want to try it out tomorrow. Do you use gelatin leaves or gelatin powder?

  6. This looks amazing! Just one question, can I make these without the glucose in the glaze, or can I replace with glucose syrup? Thanks x

  7. Hi, congratulations for this wonderful dessert!!! I really love the combination of all the recipes so I would like to make them. I was wondering more or less which is the diameter of each individual cake… I just ask to know if i can usee some of the small molds I have or I need to nuy some…. Thanks in advance. Regards. Victoria

  8. Hi and wow this looks amazing!! I would love to try this recipe. I would like to make a one big cake instead of many smaller ones. Can you tell me how large the springform pan should be if I make the batter according to the recipe? Thanks! 🙂

  9. Tocmai ce am făcut acest minunat tort și rezultatul este uimitor. Sunt sub linia începătorilor în ceea ce privește aceasta ocupație, dar datorita explicațiilor pe înțelesul tuturor și pas cu pas, totul a decurs conform planului. Te admir tare mult, ești minunata și îți doresc multe succese pe mai departe!
    P.S. Gustul este absolut divin, ador aroma de cafea și consistenta extrem de fina a mousseurilor!

  10. I love this so much! Stunning. I love this and finally am getting the courage and know how to finally attempt this.

    I have not used gelatin yet so reading all about that 🙂 What size of mini cake pans do I require.

    I love your site. It is keeping my enthusiasm and need to learn alive

  11. Hi, I believe there is a mistake in your recipe? The Coffee Cremeux there is 20 g of sugar, but in your method there is no saying that should we melt the sugar together or later, haha but anyways it was an interesting recipe and I’m making it now ?

  12. Hy! This recipe look amazing. I’ve always wanted to try the mirror glaze. Hope it will come out as nice as yours. I have a question about the glucose in the recipe, is it liquid glucose or powdered, because it says grams and I’m a little confused. I knew that the liquid is used for this type of glaze.

    1. It is liquid, but in pastry, we measure liquids with the scale/grams as well. The difference between grams and ml is quite small, especially at such small quantities.

      1. Hiya! You use ml and g to measure, I’m guessing the ml is for volume rather than weight? Even though you measure liquids in g as well, in your comment…

  13. This is beautiful! I want to make it starting today but confused for the glaze. When you mention glucose what are you referring too? I am in Canada
    Thanks !!

  14. Your photos are gorgeous! Thank you so much for sharing the recipe, and thank you for printing it in English! I’ve been looking at entremet recipes, and they’ve all said that the cake has to have a „crumb coat” or be covered in a layer of buttercream or mousse so there’s a very smooth surface before adding the glaze. But it looks like you skipped that step and your glaze still looks very smooth and shiny! Do you think the glaze turns out okay without covering the cake with buttercream/mousse? Thank you! Second question: Did you buy stainless steel ring molds? They cost about $8/each in the U.S., so if you made 8 entremets, you’d be spending about $64-$70 on the ring molds – expensive for an item I wouldn’t be making very often.

  15. I made this for my husband’s bday but turned it into 8 inches cake. It was a big hit. I wish I could share a picture though. This is a laborious cake to make lol but soo worth it, won’t blink an eye to say yes if someone request me to make this again. Thanks for sharing your recipe.

  16. Hi,
    There are instructions for the truffles but I can’t see the quantity of ingredients?
    Thank you!

  17. Good morning chef.how Can i use powder gélatine please.i wanna rili try this délicieux tiramisu ans thanks

  18. Hi, can I freeze the cake before glazing? Also, after glazing, how long can it stay in the fridge?
    Thank you for the recipe!

      1. Thanks for the quick response… when you say 1 teaspoon instant coffee for Chocolate coffee glaze, do you mean 1 tsp instant coffee powder or 1 tsp brewed coffee itself?

      2. Hi. thanks for the reply.. can I make the genoise a day or two in advance? if yes how do I refrigerate it? and when you say 1 teaspoon instant coffee for Chocolate coffee glaze do you mean coffee powder or ready made coffee?

  19. Is it possible to make the Genoise and mousses in a day or two in advance and store it in the refrigerator?

  20. Good day Chef, I am new to all this, but stumbled upon your lovely confection when I was searching for entremes. The flavor profile is excellent and the finished product, lovely. I am hoping to make this very soon but noticed the ingredients for the Amaretto chocolate truffle were missing. I’m hoping you can help me out. Thanks!

  21. Could you please clarify how strong is the gelatin you are using? Is it regular 180 bloom?

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