Easy Puff Pastry Tiramisu the traditional creamy Tiramisu filling layered between puff pastry and coffee dipped lady fingers. The perfect no bake holiday dessert.
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
To make the filling with an egg - beat one egg (room temperature) and 2 tablespoons of granulated sugar until frothy, then add the mascarpone and cream, beat until thickened, make it as thick as you desire, some like it thicker and some creamier.If you don’t like cocoa you can always sprinkle the top with chocolate chips or even grated chocolate. Or just leave it plain.If you wish you can add a little alcohol, 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.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.