Rochers Tiramisu
Indulge in this airy, chocolate‑coated tiramisu that balances the rich mascarpone cream with a glossy almond‑chocolate glaze. Coffee‑soaked ladyfingers add depth while the chilled layers keep the dessert refreshingly light, making it perfect for a sweet finish to any gathering.
Recipe by On est Gourmands 🌿· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 pack ladyfingers
- 0.42 cup coffee
Mascarpone Cream
- 1 1/10 lb mascarpone
- 2 1/10 oz sugar
- 8 4/5 oz heavy cream
Glaze
- 7 1/10 oz chocolate
- 1 4/5 oz neutral oil
- 2 1/10 oz almonds
Instructions
- 1Prepare the Mascarpone Cream as described in its component: whisk mascarpone with sugar, whip the very cold heavy cream, and fold together until smooth.
- 2Quickly dip each ladyfinger into the coffee (about 2‑3 seconds per side) so they become moist but not soggy.
- 3In a rectangular or individual serving dish, arrange a layer of coffee‑soaked ladyfingers.
- 4Spread half of the mascarpone cream over the ladyfinger layer, smoothing it with a spatula.
- 5Add a second layer of soaked ladyfingers, then spread the remaining mascarpone cream on top, creating an even surface.
- 6Cover the assembled tiramisu with plastic wrap and place it in the freezer for at least 1 hour, or until firm.
- 7While the tiramisu is freezing, prepare the glaze: melt chocolate with neutral oil over low heat, then stir in the almonds until fully coated.
- 8Remove the frozen tiramisu from the freezer and immediately pour the chocolate‑almond glaze over the top, allowing it to drip down the sides.
- 9Return the glazed tiramisu to the freezer for another 15‑20 minutes to set the glaze.
- 10Transfer the tiramisu to the refrigerator and let it thaw gently for about 30 minutes before serving.
- 11Slice and serve chilled, optionally garnishing with a dusting of cocoa powder or a few extra toasted almond slices.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Rochers Tiramisu?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Rochers Tiramisu recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Rochers Tiramisu recipe come from?
- It was shared by On est Gourmands 🌿 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.