The soft tiramisu tart is an easy dessert to make. Ideal to finish a lunch or dinner sweetly in the company of friends and family. It’s a delightful variation of the classic tiramisu, perfect for those who love coffee desserts but want something more original and theatrical.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the soft tiramisu tart
- 1 cup all-purpose flour (type 00)
- 1 oz unsweetened cocoa powder
- 1/2 cup granulated sugar
- 3.4 fl oz milk
- 4.5 tbsp sunflower seed oil
- 2 eggs
- Half packet baking powder
- 1 packet vanillin (vanilla powder)
- 2 cups mascarpone
- 1/2 + 2 cup granulated sugar
- 3 egg yolks (pasteurized) pasteurized egg yolks
- 3 espresso shots coffee (unsweetened)
- to taste unsweetened cocoa powder
Tools
- 1 Bimby / Thermomix Bimby tm31 – tm5 – tm6 – tm7
- 1 Stand mixer
- 1 Hand mixer
- Bowls
- Spoons
- 1 Special ring tart pan (fluted with removable center)
- Piping bag
Preparation of the soft tiramisu tart
WITHOUT BIMBY: You can use a whisk, a stand mixer or an electric hand mixer. To begin, put the flour and cocoa in a bowl and mix well (1), then add the sugar, vanillin and baking powder (2). Mix again and finally add the eggs, the milk and the oil (3).
Mix thoroughly, making sure to eliminate all lumps (4). Then take a pan with a step and butter it, or alternatively use a non-stick spray (5). Pour the batter into the pan (6) and spread it evenly.
WITH BIMBY: Put all the ingredients into the mixing bowl, close and run at speed 5 for 30 seconds. Prepare a pan with a step, buttering it well. Pour the batter, helping yourself with a spatula to clean the bowl, and bake in the oven preheated.
BAKING: Bake in a preheated conventional oven at 356°F (180°C) for 15-20 minutes. Check doneness according to your oven and do the toothpick test before removing from the oven. Let cool completely before removing from the pan.
The mascarpone cream can be prepared with the Bimby, the stand mixer, or with manual or electric whisks. For a perfect result, it is essential that the egg yolks are whipped very well with the sugar, until their volume has increased significantly!
WITHOUT BIMBY: In a bowl combine the sugar and the pasteurized egg yolks. Whip with electric beaters (or with the stand mixer) until the mixture is fluffy and pale; this will take about ten minutes. Add the mascarpone and gently mix until fully combined and free of lumps.
WITH BIMBY: Insert the butterfly whisk into the bowl, add the pasteurized egg yolks and the sugar, then whip for 10 minutes at speed 4 without the measuring cup on the lid. Remove the butterfly, start the Thermomix at speed 3 without setting a time and add the mascarpone by spoonfuls through the lid opening. After a short time, ensure everything is well combined.
TO FINISH: Take the soft base and soak it with the cooled espresso. Now transfer the mascarpone cream into a piping bag and pipe rosettes. Once finished, dust everything with unsweetened cocoa powder.
NOTES AND TIPS
You can pasteurize eggs at home using a hot sugar syrup, brought to 250°F (121°C), poured in a thin stream while whipping yolks or whites (pâte à bombe). Or if you want to avoid the risk entirely, you can use pasteurized eggs in a carton ready to use.
Storage method
In the refrigerator: essential for the mascarpone cream. Keep at a temperature around 39°F (4°C).
Well covered: use plastic wrap or a container with a lid to prevent absorbing odors or drying out.
Recommended duration: maximum 2–3 days, after which the cream may lose consistency and freshness
Can it be frozen?
Not recommended: mascarpone and cream tend to separate after thawing, altering taste and texture. If absolutely necessary, freeze only the soft base (without cream), wrapped in plastic wrap and aluminum foil, for up to 1 month.
The best wines to pair with the soft tiramisu tart are sweet, aromatic and well-structured: Moscato d’Asti, Recioto della Valpolicella, Passito di Pantelleria and Vin Santo are among the most appreciated choices.
Alternatives: liqueurs and spirits
Coffee liqueur (e.g. Kahlúa): intensifies the dessert’s flavor
Amaretto: adds an almond note
Rum or Marsala: if already used in the cream, they can also be served on the side
