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!Â
Â
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:Â The contrast of crisp puff pastry with the smooth creamy filling and soft cookies makes every bite rich, creamy and balanced.Â
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:Â 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:Â Use espresso or very strong coffee, cooled, for the best flavor.
- Mascarpone cheese:Â Let it sit at room temperature so it blends smooth and creamy.
- Heavy whipping cream:Â Whipped with the mascarpone to create a light, rich filling. Use a whole whipping cream with at least 30% fat.Â
- Unsweetened cocoa powder:Â 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.Â
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.Â
- 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!
- 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
-
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!
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.
Calories: 631kcal | Carbohydrates: 27g | Protein: 8g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 150mg | Sodium: 143mg | Potassium: 80mg | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 0.3mg | Calcium: 112mg | Iron: 1.3mg
Updated from December 14, 2017.
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy