Easy Tiramisu Pie, a delicious creamy Italian Classic dessert. Rich, chocolatey and decadent.
Last weekend we celebrated the Italian’s birthday. Whenever someone’s birthday rolls around I always ask what dessert they would like.
But not my husband. Tiramisu it is and Tiramisu it will always be.Then I remembered this gorgeous Tiramisu Pie (Crostata) that I had seen a few times in my local bake shop and I thought it would be perfect.
He gets his Tiramisu Dessert and I get my recipe post.
Of course I asked the usual questions at the bakery, what exactly was in it and if they had ever tasted this Tiramisu Pie.
Needless to say it looks quite extravagant but it’s not. Quick and easy. The most time-consuming is making the dough.
But after the dough is made and baked, then all you do is fill it up, starting with a layer of Nutella, then your Mascarpone cream, topped with lady fingers drenched in some strong coffee and following with a second layer of Cream.
Yeah I know, wow decadent or what? What can I say, it’s a Tiramisu Pie, a Birthday Pie.
In my opinion Tiramisu should be made the day before and refrigerated 24 hours before enjoying. It is so much more delicious.
I even had some leftover dough so I made a few traditional Italian cookies. Which were quickly gobbled up by the Nutella Queen. Enjoy!
- PASTRY DOUGH 2 pie crust
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1/2 cup + 1 tablespoon butter (room temperature)
- 1/2 cup Nutella
- 14 lady fingers
- 1/2-3/4 cup strong coffee (decaffeinated is fine)
- unsweetened cocoa for sprinkling
- TIRAMISU FILLING
- 2 cups mascarpone
- 2 cups whole cream
- *2 eggs (eggs can be eliminated)
- 3 tablespoons sugar
PIE DOUGH** (lightly grease and flour a 10x1.5 inches pie or cake pan.
In a large bowl, gently whisk together flour,sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (it will take about 10 minutes for everything to come together to form a dough, it does seem crumbly at first but don't lose patience). Wrap in plastic and refrigerate for 30 minutes.
Pre-heat oven to 350°.
Remove from fridge and on a lightly floured surface, knead the dough a couple of times to soften it up again. Roll out to approximately 1/8" thickness. Place cut out pie crust in prepared pie plate, using a fork prick the pie dough, then cover the dough with parchment paper and weigh it down with dry beans. Bake for approximately 12-15 minutes. Remove from oven, remove paper and beans, let cool.
Beat together sugar and eggs until frothy, then add the Mascarpone and cream, beat until thick. (if eliminating eggs beat sugar with Mascarpone and cream together).
PUTTING IT TOGETHER
Spread the baked pie dough with an even layer of Nutella, top with half the Mascarpone cream, dip the lady fingers (whole cookie), one cookie at a time in the coffee, then place on top of the Mascarpone Cream, top with remaining cream. Refrigerate at least 4-5 hours, overnight is even better. Before serving sprinkle with cocoa. Enjoy!
With the extra dough I made some cut out cookies and a few I made squares and filled them with Nutella. Bake for approximately 12 minutes.
**Or you could use a food processor and when the dough almost comes together remove to a lightly floured surface and knead until you have a soft dough.