Go Back
Ombré Tiramisu
Print

Ombré Tiramisu

Servings 8 Slices

Ingredients

  • 8-10 Chocolate Ladyfingers
  • 8-10 Classic Ladyfingers
  • 1/2 Tbs Instant Espresso Powder
  • 2-3 Tbs Hot Water
  • 1 1/4 Cup Heavy Whipping Cream
  • 1 Cup Powdered Sugar
  • 1 Tsp Vanilla Extract
  • 1 Tbs Chocolate or Coffee Liqueur
  • 8 Oz Mascarpone
  • 1 Tbs Cocoa Powder extra for Garnish if desired
  • 2 Oz Bittersweet Chocolate Bar grated or shaved

(Optional) Whipped Cream "Frosting"

  • 1 Cup Heavy Whipping Cream
  • 3 Tbs Powdered Sugar separated, 2 Tbs and 1 Tbs
  • 1 Tbs Cocoa Powder

Instructions

  • In an 8” round springform pan or trifle bowl, layer the chocolate ladyfingers to cover the bottom. Cut as needed to fill in the space.
  • Mix instant espresso powder with hot water and generously brush half of the mixture over chocolate ladyfingers.
  • Using hand mixer and whisk attachment, whip cold heavy whipping cream in a metal bowl to form peaks.
  • Whip powdered sugar, vanilla extract and liqueur into the whipped cream, until just combined.
  • Add mascarpone by the spoonful and slowly whip into the whipped cream.
  • Set aside half of the whipped cream mixture to reserve for the 2nd layer.
  • By hand, stir the cocoa powder into the whipped cream mixture for the 1st layer.
  • Spread chocolate whipped cream mixture over the chocolate ladyfingers.
  • Sprinkle 1 oz of the grated bittersweet chocolate over the chocolate whipped cream.
  • Layer the classic lady fingers over the chocolate whipped cream. Cut as needed to fill in the space.
  • Generously brush remaining espresso mixture over classic ladyfingers.
  • Spread the whipped cream mixture that was set aside over the top of the classic ladyfingers.
  • Cover and refrigerate for 12-24 hours.
  • Gently run knife along the edge to separate from pan or bowl. If using a springform pan, remove the outer piece.
  • Garnish with remaining grated/shaved chocolate and serve if using trifle bowl, pie or square pan. Follow directions for “frosting” if a springform pan was used.

(Optional) Whipped Cream Frosting

  • Using hand mixer and whisk attachment, whip ½ Cup cold, heavy whipping cream in a metal bowl to form peaks.
  • Whip 2 TBS powdered sugar into the whipped cream, until just combined.
  • Frost the top and about ⅓ down the side.
  • In a separate bowl, whip remaining ½ Cup cold, heavy whipping cream in a metal bowl to form peaks.
  • Whip in remaining 1 TBS powdered sugar and 1 TBS Cocoa Powder into the whipped cream, until just combined.
  • Frost remaining, unfrosted portion.

Notes

Using a cold metal bowl and cold whipping cream makes for faster peak formation. I like to freeze the bowl and whisks while I gather my ingredients.
Be sure your bowl and whisk attachments are completely clean and dry. Any water on the bowl or whisks can have an affect on the peaks forming correctly.
While whipping the heavy cream, I like to start on low and increase the speed as the peaks form. I think this is just a personal preference (less mess to start).
If you’ve read the post, you saw my big mistake, so here is your warning: DO NOT dump in the mascarpone and start mixing. Instead, gradually add by the spoonful. Slowly whip into the whipped cream and allow it to blend in before adding more.
*Please keep in mind, this recipe does use alcohol which is not cooked off. While there is very little used, please be responsible.
The existing recipe has a very light, subtle coffee flavor. Increase the amount of liqueur for a stronger flavor. Be sure to slowly add it and blend thoroughly.