SwissBake® Innovative Baking Solutions

Deconstructed Tiramisu Recipe

21 Mar 2025

Try this deconstructed tiramisu with coffee mascarpone, sponge cake, and ganache. A rich and creamy dessert with a perfect balance of flavors

21 Mar 2025

Bake Temp 200℃

Mixing Time 8-10 mins

Bake Time 20-25 mins

Prep Time 300-360 mins

PRODUCT SPOTLIGHT

Ingredients

TIRAMISU FILLING

Perfect No-Bake Cheesecake Mix - 250 gm

Water - 250 gm

Whipped Cream - 1000 gm

Mascarpone Cheese (Optional) - 250 gm

Sponge

Swiss Bisquit - Vanilla - 1000 gms

Water - 160 gms

Fresh Eggs - 750 gms

Coffee Ganache

Dark Chocolate (55-60%) - 500 gms

Heavy Cream - 300 gms

Brewed Espresso (Strong) - 50 gms

Unsalted Butter - 50 gms

Method

Tiramisu Filling

1. In a planetary mixer fitted with a whisk attachment, blend the Perfect No-Bake Cheesecake Mix with water on low speed for 1 minute.

2. Scrape down the sides of the bowl, add whipped cream and mascarpone cheese (optional).

3. Whisk again on low speed for 2-3 minutes until smooth and airy.

4. Pipe the mixture into triangle molds, ensuring a uniform shape.

5. Freeze for 3-4 hours until firm.

Sponge

1. Combine all ingredients in a planetary mixer fitted with a whisk attachment.

2. Whip on high speed for 6-8 minutes to create an aerated sponge batter.

3. Scale and pour the batter into a lined baking tray to a uniform thickness.

4. Bake at 200°C, reducing to 180°C, for 20-25 minutes or until a skewer inserted comes out clean.

5. Cool completely.

Coffee Ganache

1. Heat heavy cream in a saucepan until warm but not boiling.

2. Pour over dark chocolate and let sit for 2-3 minutes.

3. Stir gently until emulsified and smooth.

4. Incorporate brewed espresso and mix well.

5. Once cooled to 35-40°C, blend in unsalted butter until glossy.

6. Transfer to a piping bag for assembly.

Plating & Assembly

1. Placing the Sponge

Arrange sponge on a chilled plate.

2. Tiramisu Triangle Positioning

Unmold the frozen tiramisu filling and position it adjacent to the sponge, ensuring a structured yet deconstructed layout.
Allow it to slightly thaw before serving for a creamy texture.

3. Coffee Ganache Piping

Using a fine piping nozzle, pipe elegant streaks of coffee ganache over and around the plated components.

4. Final Garnishing

Lightly dust the dish with high-quality cocoa powder for a classic tiramisu aesthetic.

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