Crème Brûlée Tiramisu
A decadent hybrid dessert that blends the airy elegance of tiramisu with the caramelized allure of crème brûlée. Silky vanilla‑infused mascarpone cream, espresso‑soaked ladyfingers, and a crunchy brûlée topping create a symphony of textures and flavors.
Recipe by Lisa Kitahara· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 8 4/5 oz mascarpone cheese
- 0.42 cup heavy cream
- 2 4/5 oz granulated sugar
- 2 tsp vanilla extract
- 0.51 cup espresso
- 7 1/10 oz ladyfinger biscuits
- 1 4/5 oz brûlée sugar topping
Instructions
- 1In a large mixing bowl, combine the mascarpone, heavy cream, 60 g of the granulated sugar, and vanilla extract. Whisk vigorously until the mixture is completely smooth and glossy; set aside.
- 2Prepare a strong espresso (about 120 ml) and allow it to come to room temperature. If desired, add a pinch of the remaining sugar to sweeten the coffee.
- 3Arrange a shallow, heat‑proof serving dish (or individual ramekins) on a clean work surface.
- 4Quickly dip each ladyfinger into the cooled espresso—just 1–2 seconds per biscuit—so they become moist but do not fall apart. Lay a single layer of the soaked ladyfingers at the bottom of the dish, covering the surface evenly.
- 5Spread half of the vanilla‑mascarpone cream over the first layer of ladyfingers, using a spatula to smooth it into an even layer.
- 6Repeat the process: add a second layer of espresso‑dipped ladyfingers, then top with the remaining mascarpone cream, smoothing it out again.
- 7Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.
- 8Just before serving, evenly sprinkle the brûlée sugar topping over the surface of the chilled tiramisu.
- 9Using a kitchen torch, caramelize the sugar until it forms a deep golden‑brown crust. If a torch is unavailable, place the dish under a preheated broiler for 1–2 minutes, watching closely to avoid burning.
- 10Allow the caramelized layer to harden for 2–3 minutes, then gently break it into shards with a spoon or the back of a knife for a crunchy texture.
- 11Serve the Crème Brûlée Tiramisu chilled, cutting portions with a warm knife to achieve clean slices.
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Frequently asked questions
- How many servings does this Crème Brûlée Tiramisu recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crème Brûlée Tiramisu recipe come from?
- It was shared by Lisa Kitahara on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.