Tiramisu sandwiches with mascarpone cream and coffee

Name: Tiramisu sandwiches with mascarpone cream and coffee
Prep time: 20 min
Total time: 35 min
Yield: 7
Cuisine: En
Ingredients: 7 fl oz heavy whipping cream (double cream, approximately 30% fat); 9 oz mascarpone; 2 tbsp sugar; 1 tsp vanilla extract; 2 pasteurized egg yolks; About 30 ladyfingers (savoiardi or sponge fingers); 2 shots espresso, brewed and cooled (about 2 fl oz total); About 2 tbsp unsweetened cocoa powder

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Dessert

Very Easy

35 min

Love tiramisu but wish you could pick it up and eat it with your fingers? Good news! These little tiramisu sandwiches bring together everything we love about the classic Italian dessert: coffee-soaked ladyfingers, fluffy mascarpone cream, and a generous dusting of cocoa. The piped cream on top makes them look extra special, even though they're surprisingly easy to put together. Perfect for a dessert platter or a sweet treat with friends. Just keep a napkin nearby. Things might get deliciously messy ;-)

Ingredients

7 fl oz heavy whipping cream (double cream, approximately 30% fat)
9 oz mascarpone
2 tbsp sugar
1 tsp vanilla extract
2 pasteurized egg yolks
About 30 ladyfingers (savoiardi or sponge fingers)
2 shots espresso, brewed and cooled (about 2 fl oz total)
About 2 tbsp unsweetened cocoa powder

Materials

Electric hand mixer or stand mixer
Coffee maker
Piping bag (or sturdy zip-top bag)
Fine-mesh sieve (optional)
Shallow dish

Preparation

Preparation20 min

Waiting time15 min

Chill the mixing bowl and beaters for about 15 minutes. Pour the cold whipping cream into the bowl, then add the cold mascarpone, sugar, and vanilla extract.
Beat with an electric mixer until the mixture thickens and holds its shape.
Add the pasteurized egg yolks and beat briefly, just until the cream is smooth and firm enough to pipe. Transfer it to a piping bag or a sturdy zip-top bag.
Pipe a generous layer of mascarpone cream onto the flat side of a ladyfinger.
Place another ladyfinger on top to make a sandwich. Repeat with the remaining cookies and cream, reserving some cream for decorating.
Pour the cooled espresso into a shallow dish. Quickly roll each sandwich through the coffee to lightly moisten the outside without soaking the cookies.
Pipe the reserved mascarpone cream in a zigzag pattern over the top of each sandwich.
Dust lightly with sifted unsweetened cocoa powder. Refrigerate until ready to serve, and enjoy!

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FAQ ❓

How do I make a thick mascarpone cream?

Use cold whipping cream and mascarpone, and chill the mixing bowl and beaters for about 15 minutes before starting. Whip until thick enough to hold its shape, then briefly mix in the pasteurized egg yolks. Stop once the cream is smooth and pipeable so it doesn't become grainy.

Why use pasteurized egg yolks?

The egg yolks in this no-bake dessert are not cooked. Pasteurized yolks are a safer choice for recipes containing raw eggs, especially when serving people who are more vulnerable to foodborne illness. Keep the dessert refrigerated.

How long should I dip the ladyfinger sandwiches in coffee?

Just a quick roll through the cooled espresso is enough. Ladyfingers absorb liquid fast, and soaking them will make the sandwiches fall apart.

Can I use decaf coffee?

Absolutely! Brew a couple of shots of decaf espresso and let them cool before dipping. Strong decaf coffee also works.

Can I make these ahead of time?

Yes, but they're at their best when the ladyfingers still have a little structure. Assemble them ahead, refrigerate promptly, and dust with cocoa just before serving. They will soften as they sit.

Can I make them without a piping bag?

Yes! Spoon the cream between the ladyfingers, then spread or dollop a little extra on top. A sturdy zip-top bag with a corner snipped off also works for piping.

How many sandwiches does this make?

With about 30 ladyfingers, you can make approximately 15 sandwiches, using two cookies for each one. The number may vary depending on how generously you fill them.

How should I store tiramisu sandwiches?

Keep them covered in the refrigerator and eat within 1 to 2 days for the best texture. Do not leave them sitting out for extended periods, particularly because the filling contains dairy and egg.

Cookware

Mixer

Attributes

Suitable for freezing

Keep refrigerated

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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