📝 About This Recipe
Transport your senses to a Roman café with this luxurious, cloud-like dip that captures the soul of a classic Tiramisu in a fraction of the time. This elegant dessert spread marries the buttery richness of Italian mascarpone with the bold, sophisticated punch of dark espresso and a hint of aged dark rum. It is a silky-smooth indulgence that strikes the perfect balance between caffeinated bitterness and creamy sweetness, making it the ultimate centerpiece for a sophisticated dessert platter.
🥗 Ingredients
The Creamy Base
- 16 ounces Mascarpone cheese (chilled)
- 1/2 cup Heavy whipping cream (cold, at least 36% fat content)
- 3/4 cup Powdered sugar (sifted to remove lumps)
- 1 teaspoon Pure vanilla bean paste (or vanilla extract)
The Espresso Infusion
- 2 tablespoons Instant espresso powder (high quality, such as Medaglia d'Oro)
- 1 tablespoon Dark rum or Amaretto (optional, for depth of flavor)
- 1 tablespoon Boiling water (to dissolve the espresso)
Garnish & Texture
- 1 tablespoon Unsweetened cocoa powder (for dusting)
- 1 ounce Dark chocolate (finely shaved or grated)
- 8-10 pieces Chocolate-covered espresso beans (roughly chopped)
- 1 pinch Sea salt (flaky style)
👨🍳 Instructions
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1
In a small heat-proof ramekin, combine the instant espresso powder with 1 tablespoon of boiling water. Stir until completely dissolved and allow to cool to room temperature.
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2
If using alcohol, stir the dark rum or Amaretto into the cooled espresso liquid and set aside.
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3
In a large, chilled mixing bowl, combine the cold heavy whipping cream and the sifted powdered sugar.
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4
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. Be careful not to over-beat into butter.
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5
In a separate medium bowl, gently stir the mascarpone cheese with a rubber spatula just to loosen it up. Do not over-mix, as mascarpone can become grainy or 'break' if handled too roughly.
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6
Slowly pour the cooled espresso mixture and the vanilla bean paste into the mascarpone. Fold gently until the color is uniform and light tan.
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7
Add about one-third of the whipped cream to the mascarpone mixture. Fold it in gently to lighten the base.
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8
Add the remaining whipped cream and fold with a large rubber spatula using a 'cut and fold' motion until no white streaks remain and the dip is light and airy.
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9
Transfer the dip to a shallow serving bowl, smoothing the top with the back of a spoon to create decorative swirls.
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10
Using a fine-mesh sieve, lightly dust the surface with the unsweetened cocoa powder until a thin, even layer covers the dip.
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11
Sprinkle the shaved dark chocolate, chopped espresso beans, and a tiny pinch of flaky sea salt over the top for texture and visual appeal.
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12
For the best flavor development, cover and refrigerate for at least 30 minutes before serving. This allows the espresso notes to permeate the cream.
💡 Chef's Tips
Use cold mascarpone and cold cream; unlike cream cheese, mascarpone can separate if it gets too warm during mixing. Always sift your powdered sugar and cocoa powder to ensure a silky, professional finish without gritty clumps. If the dip becomes too thick after refrigeration, gently fold in a tablespoon of liquid cream to restore the dipping consistency. For a child-friendly version, substitute the espresso powder with instant decaf coffee or malted milk powder. Avoid over-whisking the mascarpone; it has a very high fat content and can turn into a grainy, buttery texture if over-processed.
🍽️ Serving Suggestions
Serve with crisp Ladyfinger cookies (Savoiardi) for a classic Tiramisu experience. Pair with fresh strawberries, raspberries, or sliced Bosc pears for a refreshing contrast. Offer buttery shortbread cookies or chocolate wafers as sturdy dipping vessels. Serve alongside a glass of Vin Santo or a chilled Espresso Martini for a decadent pairing. Use leftovers as a decadent frosting for vanilla cupcakes or a filling for crepes.