Entremet Façon Tiramisu (Thermomix Version)
If you love the classic Italian dessert tiramisu but want a show-stopping version for special occasions, this Entremet façon Tiramisu is perfect. Using your Thermomix, you can create a layered, creamy, and elegant dessert that’s light, flavorful, and beautifully presented.
With layers of coffee-soaked sponge, mascarpone cream, and cocoa dusting, this tiramisu-inspired entremet is a sophisticated twist on the classic, ideal for birthdays, dinner parties, or festive celebrations.
Why You’ll Love This Recipe
✔️ Creamy, coffee-infused layers
✔️ Elegant dessert for any occasion
✔️ Thermomix makes it simple and precise
✔️ Can be prepared ahead of time
✔️ Perfect balance of sweet, creamy, and bitter cocoa
Ingredients
For the Sponge (Biscuit Cuillère):
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4 large eggs, separated
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100 g granulated sugar
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100 g all-purpose flour
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1 pinch salt
For the Mascarpone Cream:
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250 g mascarpone cheese
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200 g heavy cream
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50 g powdered sugar
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1 teaspoon vanilla extract
For the Coffee Soak:
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150 ml strong coffee, cooled
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2 tablespoons sugar (optional)
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2 tablespoons coffee liqueur (optional)
For Decoration:
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Unsweetened cocoa powder
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Chocolate shavings or espresso beans (optional)
Step-by-Step Instructions
1. Prepare the Sponge with Thermomix
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Preheat oven to 180°C (350°F).
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Place egg whites and a pinch of salt in the Thermomix bowl. Whip 5 min / 37°C / speed 3.5 until soft peaks form.
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Gradually add granulated sugar and whip 5 more min / speed 3.5 until glossy.
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Add egg yolks one at a time through the hole in the lid while mixing on speed 3.
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Gently fold in sifted flour using a spatula (do not overmix to keep sponge airy).
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Spread the batter evenly on a lined baking tray and bake 10–12 minutes until lightly golden. Cool completely.
2. Make the Mascarpone Cream
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Insert the butterfly whisk into the Thermomix bowl. Add heavy cream and powdered sugar. Whip 3–4 min / speed 3.5, until soft peaks form.
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In a separate bowl, combine mascarpone and vanilla extract.
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Gently fold whipped cream into mascarpone until smooth and creamy. Reserve in the fridge.
3. Prepare the Coffee Soak
Mix strong coffee, sugar, and coffee liqueur (if using) in a small bowl. Set aside.
4. Assemble the Entremet
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Cut the cooled sponge to fit your mold or serving dish.
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Lightly brush the sponge with coffee soak.
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Spread a layer of mascarpone cream evenly over the sponge.
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Repeat layers (sponge + coffee soak + mascarpone cream) as desired. Finish with a mascarpone cream layer on top.
5. Chill
Refrigerate the entremet for at least 4 hours (preferably overnight) to allow flavors to meld and the dessert to set properly.
6. Decorate
Before serving, dust generously with cocoa powder. Add chocolate shavings or espresso beans for an elegant touch.
Tips for the Perfect Entremet
✔️ Use room-temperature mascarpone for smooth cream.
✔️ Don’t overwhip cream or mascarpone—it can break the texture.
✔️ Lightly soak the sponge; too much liquid will make layers soggy.
✔️ Chill thoroughly to slice clean layers.
Variations
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Chocolate Tiramisu Entremet: Add a layer of melted chocolate ganache between sponge layers.
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Fruit Tiramisu: Incorporate sliced strawberries or raspberries between layers for a fruity twist.
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Alcohol-Free Version: Replace coffee liqueur with additional brewed coffee or espresso.
Storage
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Keep refrigerated for up to 3 days.
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Best served cold.
Final Thoughts
This Entremet façon Tiramisu Thermomix combines the airy sponge, coffee flavor, and creamy mascarpone in an elegant layered dessert. It’s a refined twist on a beloved classic, perfect for impressing guests while keeping preparation manageable with your Thermomix.
If you want, I can also create a step-by-step Thermomix version with chocolate ganache topping or a mini individual tiramisu entremet recipe for single servings.