C’est tellement mieux de faire le Tiramisu de cette façon ️
C’est tellement mieux de faire le TIRAMISU de cette façon 🤤☕️ is a medium French‑Italian Fusion recipe that serves 8. 520 calories per serving. Recipe by Deli Cuisine on YouTube.
Prep: 40 min | Cook: 15 min | Total: 1 hr 10 min
Cost: $10.71 total, $1.34 per serving
Ingredients
- 5 large Eggs (room temperature, separated for yolks and whites)
- 125 g Granulated Sugar (for the génoise sponge)
- 120 g Granulated Sugar (for the mascarpone cream)
- 125 g All-Purpose Flour (sifted before folding into the batter)
- 1 tsp Vanilla Powder (adds subtle flavor to the sponge)
- 1 tsp Vanilla Extract (pure extract for the cream)
- 475 g Mascarpone Cheese (chilled, cut into cubes for easy mixing)
- 0.5 g Salt (pinch, added to egg whites)
- 200 ml Espresso (strong, freshly brewed; let cool before brushing)
- 2 tbsp Unsweetened Cocoa Powder (for dusting the top)
Instructions
Prepare the génoise batter
Crack 5 large eggs into a large mixing bowl, add 125 g granulated sugar, and whisk on high speed for about 10 minutes until the mixture becomes pale, foamy and triples in volume.
Time: PT10M
Incorporate dry ingredients
Sift 125 g all‑purpose flour together with 1 tsp vanilla powder. Gently fold the sifted flour into the egg‑sugar foam using a rubber spatula, lifting the mixture to keep the air.
Time: PT2M
Bake the génoise
Line a baking sheet with parchment paper, spread the batter evenly without pressing, and bake in a pre‑heated oven at 180°C for 15 minutes.
Time: PT15M
Temperature: 180°C
Cool the génoise
Remove the sheet from the oven and let the génoise cool completely on a wire rack before handling.
Time: PT20M
Separate eggs for the cream
Separate the yolks from the whites of the 5 eggs into two clean bowls; reserve the whites for later.
Time: PT1M
Make the mascarpone cream base
Whisk the yolks with 120 g granulated sugar for 2 minutes until the mixture is pale and thick. Add the 475 g mascarpone and whisk just until incorporated, then add 1 tsp vanilla extract and whisk briefly again.
Time: PT4M
Whip the egg whites
Add a pinch of salt to the egg whites and whisk on maximum speed until stiff, glossy peaks form. Test by turning the bowl upside down – the whites should stay attached.
Time: PT5M
Fold whites into the cream
Gently fold the whipped egg whites into the mascarpone‑yolk mixture in three additions, using a spatula and lifting motions to keep the mixture airy.
Time: PT3M
Prepare espresso
Brew 200 ml of strong espresso and let it cool to room temperature.
Time: PT5M
Cut and soak the génoise
Using a 20 cm round cake pan as a guide, cut two equal squares of génoise. Brush the first square on both sides with cooled espresso, then flip and brush the other side as well.
Time: PT5M
First layer assembly
Place the first espresso‑soaked génoise square at the bottom of the pan, spread half of the mascarpone cream evenly over it.
Time: PT3M
Second layer assembly
Place the second génoise square on top, brush generously with espresso, then spread the remaining mascarpone cream over the top.
Time: PT4M
Chill the tiramisu
Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cream to set.
Time: PT4H
Temperature: 4°C
Finish and serve
Just before serving, dust the surface generously with unsweetened cocoa powder.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 9 g
- Carbohydrates
- 50 g
- Fat
- 35 g
- Fiber
- 0 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains eggs
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Eggs: Pasteurized eggs
- Instead of Granulated Sugar: Caster sugar
- Instead of Granulated Sugar: Caster sugar
- Instead of All-Purpose Flour: Cake flour
- Instead of Vanilla Powder: Vanilla extract (½ tsp)
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Mascarpone Cheese: Cream cheese (will change texture)
- Instead of Salt: Fine sea salt
- Instead of Espresso: Strong brewed coffee
- Instead of Unsweetened Cocoa Powder: Cocoa nibs (ground)
Equipment Needed
- Mixing Bowl
- Hand Whisk or Electric Mixer
- Fine Mesh Sieve
- Rubber Spatula
- Baking Sheet
- Oven
- Pastry Brush
- Knife or Cake Cutter
- 20 cm Springform or Round Cake Pan
- Refrigerator
Critical Steps — Do Not Skip
- Whisking the whole eggs and sugar for a full 10 minutes until the mixture triples in volume
- Folding the whipped egg whites into the mascarpone mixture without deflating
- Brushing the génoise lightly with cooled espresso to avoid sogginess
- Refrigerating the assembled tiramisu for at least 4 hours
Chef Tips from the Video
- Use room‑temperature eggs for maximum volume in the génoise.
- Sift the flour and vanilla powder to avoid lumps.
- Cool the espresso completely before brushing to prevent the sponge from becoming mushy.
- Dust cocoa powder just before serving to keep it fresh and aromatic.
- If you run out of génoise, leftover pieces can be served as coffee‑flavored cake bites.
Troubleshooting
Génoise collapsed after baking
Make sure the eggs and sugar are whisked for the full 10 minutes until the mixture triples; also avoid opening the oven door early.
Mascarpone cream is runny
Do not over‑mix the mascarpone; fold the whipped whites gently and ensure the egg whites are fully stiff.
Tiramisu becomes soggy
Brush the sponge lightly with cooled espresso and do not soak for longer than 10 seconds per side.
Egg whites do not reach stiff peaks
Use a clean, dry bowl and whisk on high speed; add a pinch of salt to stabilize the whites.
Storage
Refrigerator: Store covered in the refrigerator for up to 3 days
Freezer: Not recommended; texture changes
Room temperature: Do not keep at room temperature for more than 2 hours
Make-Ahead Tips
- Bake the génoise a day ahead and store it in an airtight container
- Prepare the mascarpone cream up to 24 hours in advance and keep refrigerated
- Assemble the tiramisu the night before and chill overnight for best flavor
Frequently Asked Questions
What is the cultural significance and history of coffee tiramisu (tiramisou au café) in French‑Italian fusion cuisine?
Coffee tiramisu blends the classic Italian tiramisu, traditionally made with ladyfingers, with French pâtisserie techniques such as a light génoise sponge. It reflects post‑war culinary exchange where Italian desserts were adapted by French home cooks, creating a refined coffee‑flavored cake often served at celebrations.
What are the traditional regional variations of tiramisu in Italy and how does tiramisou au café differ?
In Italy, tiramisu is usually assembled with savoiardi (ladyfingers) soaked in espresso and layered with mascarpone‑egg‑sugar cream. The tiramisou au café from Deli Cuisine replaces the ladyfingers with a homemade génoise, giving a softer, cake‑like texture while keeping the coffee‑mascarpone flavor profile.
What occasions or celebrations is tiramisou au café traditionally associated with in French‑Italian cuisine?
Tiramisou au café is popular for dinner parties, birthdays, and festive gatherings such as Bastille Day or Christmas, where a sophisticated coffee‑flavored dessert adds an elegant finish to a multi‑course meal.
What authentic traditional ingredients are essential for tiramisou au café and what acceptable substitutes can be used?
The core ingredients are mascarpone, fresh eggs, granulated sugar, espresso, cocoa powder, and a light sponge (génoise). Substitutes include using cream cheese for mascarpone (changes texture), strong brewed coffee instead of espresso, and cake flour for a finer sponge.
What other French‑Italian dishes pair well with tiramisou au café?
Pair it with a light fruit tart, a cheese plate featuring soft cheeses like Brie, or a crisp Italian white wine such as Pinot Grigio. A small espresso or a glass of sweet Muscat also complements the coffee notes.
How has tiramisu evolved over time in modern French‑Italian fusion cooking?
Modern chefs experiment with flavors (matcha, orange zest) and textures, often swapping ladyfingers for homemade sponges, adding fruit layers, or using alternative dairy like ricotta. The version from Deli Cuisine showcases the trend of using a homemade génoise for a lighter, more elegant presentation.
What are the most common mistakes to avoid when making tiramisou au café at home?
Common errors include under‑whisking the egg‑sugar mixture, over‑mixing the mascarpone, soaking the sponge too heavily with espresso, and not chilling the dessert long enough. Each of these can cause a collapsed sponge, runny cream, or soggy layers.
Why does this tiramisou au café recipe use a homemade génoise instead of traditional ladyfingers?
The génoise provides a uniform, airy base that absorbs coffee evenly without becoming mushy, and it allows home cooks to control texture and flavor. Ladyfingers can be uneven and may dominate the dessert with a denser crumb.
Can I make tiramisou au café ahead of time and how should I store it?
Yes, you can assemble the tiramisu a day ahead. Cover it tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Keep it refrigerated and serve within 3 days for best quality.
What texture and appearance should I look for when the tiramisou au café is finished?
The dessert should have firm, set layers that hold their shape when sliced, a smooth, creamy top, and a light dusting of cocoa. The génoise should be moist but not soggy, and the cream should be light and airy.
What does the YouTube channel Deli Cuisine specialize in?
The YouTube channel Deli Cuisine specializes in approachable, home‑cooked recipes that blend classic European techniques with modern twists, focusing on desserts, pastries, and comfort foods for everyday cooks.
How does the YouTube channel Deli Cuisine's approach to French‑Italian desserts differ from other cooking channels?
Deli Cuisine emphasizes making restaurant‑quality desserts at home using simple, readily available ingredients, often substituting traditional components (like ladyfingers) with homemade alternatives such as génoise, and provides detailed step‑by‑step visual cues.
Last updated: August 24, 2026
