Deconstructed Tiramisù
Espresso-soaked savoiardi with mascarpone cloud and cocoa dust
“A modern reinterpretation of Italy's most beloved dessert — layers of espresso-soaked ladyfingers, impossibly light mascarpone cream, and a dusting of Valrhona cocoa, presented as an elegant plated dessert.”
Ingredients
- Mascarpone cheese250g
- Egg yolks3
- Caster sugar75g
- Heavy cream, cold200ml
- Savoiardi (ladyfingers)12
- Strong espresso, cooled200ml
- Marsala wine30ml
- Valrhona cocoa powderTo finish
- Dark chocolate shavingsOptional
Method
- 1
Whisk egg yolks and sugar until pale, thick, and tripled in volume (ribbon stage). Fold in mascarpone until smooth.
- 2
In a separate bowl, whip heavy cream to soft peaks. Gently fold into mascarpone mixture in thirds.
Pro tip: Fold gently — the cream is what makes this ethereally light. Over-mixing deflates everything.
- 3
Combine espresso and Marsala. Briefly dip savoiardi — 2 seconds per side maximum.
- 4
Break soaked savoiardi into rough pieces. Arrange on plates as a rustic base.
- 5
Spoon or pipe generous clouds of mascarpone cream over the savoiardi.
- 6
Dust heavily with cocoa powder through a fine sieve. Add dark chocolate shavings if desired. Serve immediately.
Pro tip: Dust the cocoa at the very last moment before serving — it absorbs moisture quickly and loses its velvet appearance.
Plating Tips
Use an offset palette knife for organic, swooping cream shapes
Dust cocoa from high above for an even, dramatic coverage
A single coffee bean placed off-center adds a professional touch
Serve on a matte white plate to let the brown tones sing
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