Easy Puff Pastry Tiramisu
Easy Puff Pastry Tiramisu the traditional creamy Tiramisu filling layered between puff pastry and coffee dipped lady fingers. The perfect holiday or anytime dessert.
Easy Puff Pastry Tiramisu is one of the desserts I chose this year for my birthday cake! I love Tiramisu, maybe not as much as the Italian but pretty darn close. Anything from this No Bake Tiramisu Cheesecake to the Classic Tiramisu and everything in between!
Recipe Ingredients
- Puff Pastry – puff pastry sheet
- Ladyfingers – cookies
- Coffee – strong cold coffee
- Mascarpone cheese
- Cream – heavy, whipping or whole cream at least 30% fat content
- Powdered sugar
- Cocoa Powder – unsweetened dutch processed cocoa powder
Why use whole cream?
Whole/heavy/whipping cream should have at least 30% fat. Don’t use anything less or it won’t thicken properly and won’t taste the same.
How to make Puff Pastry Tiramisu
Roll out the puff pastry and lightly roll to even it out, then cut the sheet in two equal parts, place them on a parchment paper lined baking sheet and with a fork, prick them very well.
Brush the sheets with milk and sprinkle with icing sugar. Bake until golden. Remove from the oven and let cool completely. (if pastry is very puffy lightly flatten with a clean towel)
While the puff pastry is cooling, in a large bowl beat together until very thick the mascarpone, cream and sugar.
On a large square plate or board place one puff pastry square, add one third of the cream, top with a layer of coffee dipped Lady Fingers (place the coffee in a large bowl and dip lady fingers one at a time, do not soak them).
Top with another third of the cream on top place remaining puff pastry square and remaining cream. Refrigerate for at least 2-3 hours or even over night. Sprinkle with cocoa before serving.
Where did it originate?
The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto.
There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.
They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.
What if I don’t like Cocoa?
If you don’t like cocoa you can always sprinkle the top with chocolate chips or even grated chocolate. Or just leave it plain.
Can I add alcohol to the dessert?
Yes you can add a little, I would suggest a tablespoon or two, such as marsala wine, brandy, dark rum or even a coffee liqueur or even a teaspoon of vanilla if you prefer will work. I would suggest adding it with the mascarpone.
How to store it?
The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge.
When you are looking for a new way to serve Tiramisu, then I hope you give this Puff Pastry Tiramisu a try and let me know what you thing. Enjoy!
Easy Puff Pastry Tiramisu
Ingredients
- 1 puff pastry roll
- 2-3 tablespoons powdered sugar
- 10-15 lady fingers (depending on the size of your puff pastry)
- ½ cup strong coffee
TIRAMISU FILLING
- 1¾ cups mascarpone (remove 30 minutes before from the refrigerator)
- 1¾ cups cream whole, whipping or heavy cream at least 30% fat content
- 2 tablespoons powdered sugar
- 2-3 tablespoons unsweetened cocoa powder for sprinkling
Instructions
- Pre-heat oven to 375F (190C). Line a baking sheet with parchment paper.
- Roll out the puff pastry and lightly roll it to even it out. Then cut the sheet in two equal parts, place on the prepared cookie sheet and with a fork prick the dough very well. Brush the dough with milk and sprinkle with the icing sugar. Bake for approximately 15 minutes or until golden. Remove from the oven and let cool completely. (if pastry is very puffy lightly flatten with a clean towel)
- While the puff pastry is cooling, in a large bowl beat together until very thick the mascarpone, cream and sugar.
PUTTING IT TOGETHER
- On a large square serving plate or board place one puff pastry square, add one third of the cream, top with a layer of coffee dipped Lady Fingers (place the coffee in a large bowl and dip the lady fingers one at a time, do not soak the cookies).
- Top with another third of the cream, then place the remaining puff pastry square on top and remaining cream. Refrigerate for at least 2-3 hours or even over night. Sprinkle with the cocoa before serving. Enjoy!
Hi, In the comments, there is mention of a whole egg added to the filling- I don’t see it in the recipe. Am I missing something? Thank you!
Hi Maria, no you aren’t missing anything, I added it to the notes in the recipe card. Thanks for letting me know. Take care!
While making pastey dough i added the leaves of 5 spregs of fresh spermint in the food processor with very cold burter and ice water rolled on on parchement paper put in frig for two hours. Rold dough out and cut circles then cut into quarters stacked then pushed down the middle with fat chopstick baked and aded a dusting of powder sugar yummy
Hi Gary, great idea sounds delicious. Take care!
Rosemary, YOU are awesome, I can’t wait to try this! Looks so yummy!
Hi Charlene, thanks so much, so glad you like it. Take care!
When you say whole cream and whipping cream do you mean heavy cream and whip cream? …
Hi Plovan, when I say cream I mean heavy cream, which is also known as whipping cream or whole cream, it should have at least 30% fat content. Hope that helps. Take care.
I’m going to try this recipe for my mother in laws birthday. Just had a question about the egg. Traditionally the egg white is beaten separately from the yolk. In this recipe are you mixing in the whole egg into the filling and I wonder does the egg give more lightness to marscapone filling?
Hi Deborah, yes a whole egg is beaten in with the mascarpone. It actually gives it more taste. I always make Tiramisu with a raw egg. Let me know how it turns out. And Happy Birthday to your MIL.
Thank you for replying so fast. Can,t wait to try this recipe. Looks delicious! My mother in law is diabetic, so this recipe is perfect. Thanks again.
Hi Deborah, you’re welcome, let me know how it goes.
I’ve made this recipe a couple of times. One of my favourite ways to make Tiramisu look fancy and super delicious too!
Hi Deborah, thanks so much, so glad you enjoyed it. Happy New Year.
tell us the best lady fingers to use
Hi Linda, I found these Italian ones (which I have used and I like them) on Amazon, maybe you could also find them in a store. They are Balocco Savoiardi Ladyfingers, hope that helps.
This looks wonderful and I plan to make later this month. Can you please clarify the number of puff pastry sheets. It appears to be one sheet cut in half for a total of 2 pastry layers. However directions for baking pastry states “prick very well all four sheets”.
Hi Denise, yes it is 2 layers of puff pastry and 1 layer of lady fingers. Thanks recipe has been corrected. Let me know how it goes.
I have just discovered your website and going to try the shortbread and able almond crescent before theNew Year. Iam delighted to learn there is a cook book coming… Thanks so much and Happy Holidays.
Hi Mary, thanks so much, and hope you enjoy the cookies. Have a wonderful Christmas.
so delish! It’s nice to see you sharing at the party again. xo
Hi Katherine, thanks so much and happy to be sharing! Have a wonderful Christmas. 🙂
This sounds delicious! My birthday is next month and I’d love to have this in addition to a cake.
Hi Sandra, thanks so much I hope you enjoy it.