Easy Puff Pastry Tiramisu
Easy puff pastry tiramisu is made with flaky puff pastry layered with a traditional creamy tiramisu filling and coffee dipped ladyfingers. It is a stunning make ahead dessert for any celebration!
I just love tiramisu recipes, and this easy puff pastry tiramisu is the dessert I often choose for my birthday treat. From my easy tiramisu to this no-bake tiramisu cheesecake, it is a dessert I never seem to tire of and always come back to for special occasions.
In this recipe, baked puff pastry replaces one of the traditional layers, adding a flaky, lightly crisp texture that pairs beautifully with the smooth mascarpone cream and coffee dipped cookies. That contrast makes this version feel extra special while still staying true to the authentic tiramisu flavors everyone loves.
Why I Love This Recipe
Flavor and texture: The contrast of crisp puff pastry with the smooth creamy filling and soft cookies makes every bite rich, creamy and balanced.
A new way to serve tiramisu: If you enjoy creative twists on classic Italian desserts, this recipe is a must try. Just like my tiramisu layer cake, it always gets rave reviews.
Ingredient Notes
- Puff pastry: Store bought works well, but homemade puff pastry adds an extra flaky, buttery texture.
- Powdered sugar: Lightly sweetens the pastry and the cream.
- Ladyfingers: I love to use my homemade savoiardi cookies, but store bought ladyfingers work just as well.
- Strong brewed coffee: Use espresso or very strong coffee, cooled, for the best flavor.
- Mascarpone cheese: Let it sit at room temperature so it blends smooth and creamy.
- Heavy whipping cream: Whipped with the mascarpone to create a light, rich filling. Use a whole whipping cream with at least 30% fat.
- Unsweetened cocoa powder: The classic finishing touch, though chocolate chips or grated chocolate work nicely if you prefer to skip the cocoa.
How to Make Puff Pastry Tiramisu
Bake the puff pastry according to the recipe directions, then set it aside to cool completely. If the pastry puffs up too much, gently press it down with a clean kitchen towel while it is still warm.
While the puff pastry is cooling, beat the mascarpone, cream, and powdered sugar together in a large bowl until very thick and smooth.
To assemble, place the coffee in a bowl and dip the ladyfingers one at a time, dipping quickly so they soften without becoming soggy.
Place one square of puff pastry on a large serving plate or board, spread one third of the cream over the pastry, then add a layer of the dipped ladyfingers.
Spread another third of the cream over the ladyfingers, then top with the remaining puff pastry square. Finish with the remaining cream, smoothing the top.
Refrigerate for at least 2 to 3 hours, or overnight if you prefer. Just before serving, dust with unsweetened cocoa powder.
recipe tips
- While the puff pastry is cooling, beat the mascarpone, cream, and powdered sugar together in a large bowl until very thick and smooth.
- To assemble, place the coffee in a bowl and dip the ladyfingers one at a time, dipping quickly so they soften without becoming soggy.
- Place one square of puff pastry on a large serving plate or board, spread one third of the cream over the pastry, then add a layer of the dipped ladyfingers.
- Spread another third of the cream over the ladyfingers, then top with the remaining puff pastry square. Finish with the remaining cream, smoothing the top.
- Refrigerate for at least 2 to 3 hours, or overnight if you prefer. Just before serving, dust with unsweetened cocoa powder.
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!
Notes
Nutrition
Updated from December 14, 2017.
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I’ve been making Tiramisu for yrs and this looks interesting. A couple of ? can this not be made in a casserole dish as I figure easier to slice? I’ve always made it in a large round trifle dish to scoop but I feel this method requires cutting it? Also I don’t think this can be made ahead or frozen? Also a small comment The lady fingers are so readily avail in grocery stores often in the ethnic area aisle or Italian speciality stores, no need to order on Amazon !! I love your web site and make quite a few recipes. Th you cheers Debbie B
Hi Debbie, thanks so much glad you enjoy the recipes, and yes you could make it in a casserole dish. Not all places have savoiardi in the grocery store, some have to make them homemade or even order on line. Take care!
Would it be completely out of bounds to do three layers of puff pastry and leave out the lady fingers? I am very gluten sensitive and can make your puff pastry with ancient grains flour, but I have not found a good lady fingers recipe.
Hi Barb, I think that would work. Let me know how it goes. Take care!
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.