The tiramisu mille-feuille is perfect for those looking for a dessert that is easy to make and quick to prepare. This mille-feuille consists of three layers of puff pastry soaked with coffee, alternated with equal layers of mascarpone cream, and finally garnished with bitter cocoa. In this case, I cut the puff pastry into several rectangles to create individual portions, but you can also make a single large cake for a special occasion by using multiple rectangular puff pastry sheets and layering them as I suggest. The tiramisu mille-feuille is perfect in any season and will be appreciated by all!
For more delicious ideas, check out the collection:
Tiramisu – Recipes
Did you know that March 21 is celebrated as Tiramisu Day?
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 rolls Puff Pastry
- 6.3 oz Mascarpone
- 2 Eggs
- 3 tbsp Sugar
- to taste Unsweetened cocoa powder
- to taste Coffee
Preparation
To make the tiramisu mille-feuille, roll out the puff pastry and prick it with a fork. Leave the provided parchment paper on and place the pastry on the baking sheet. Bake in the oven at 356°F until golden. Once cooked, remove from the oven and let cool.
With the help of a knife, cut it into squares or rectangles of your preferred size. In this case, I cut rectangles 3 inches long and 1.5 inches wide.
Make the coffee and pour it into a bowl to let it cool down.
Separate the yolks from the whites and beat the whites until stiff. In a large bowl, beat the yolks with the sugar until the mixture is frothy. Then add the mascarpone and mix until smooth.
Finally, add the beaten egg whites, and with the help of a wooden spoon or spatula, mix with an upward motion, taking care not to deflate the egg whites.
Once the pastry sheets have cooled, you can proceed with assembling the mille-feuille. Transfer the mascarpone cream into a piping bag and alternate a layer of pastry and a layer of cream, finishing with cream and garnishing with a sprinkle of bitter cocoa. You will need to use three rectangles of puff pastry for each serving. Store in the refrigerator and serve when ready. Enjoy your meal!
In a small saucepan, pour 0.7 oz of water and 2 tablespoons of sugar, mix well, set on the heat, and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Place the yolks in a bowl and slowly add the syrup, continuing to beat until completely cool.
In a bowl, beat the egg white. Meanwhile, in a small saucepan, pour 1 tablespoon of sugar and 0.56 oz of water. Mix well, set on the heat, and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Pour the syrup slowly over the egg white and beat until well mixed.
Once the eggs are pasteurized, you can proceed with making the cream, obviously omitting the sugar used for pasteurization.
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