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Tiramisu Parfaits

Tiramisu Parfaits

Recipe by: Jamie Caudy
tiramisu parfait


Espresso Cremeux:

 800 g Milk Chocolate
4 cups Heavy Cream
4 cups Whole Milk
1 tsp Salt
160 g Sugar
380 g Yolks
8 each Gelatin Sheets
1/2 cup Trablit Coffee Extract
22 g Dreidoppel Espresso Paste

Mascarpone Cream:

 2 lb 4 oz Mascarpone Cheese
12 oz Heavy Cream
167 g Egg Yolks
3/4 cups Sweet Marsala Wine
270 g Egg Whites
1/4 tsp

Cream of Tartar

300 g



Espresso Syrup:

 4 cups Coffee
1 cup Simple Syrup
1 cup Trablit Coffee Extract
1.5 cups Marsala Wine


  1. Make espresso syrup by combining all the ingredients and mixing well.
  2. Reserve espresso syrup until later use.
  3. Cut our cake circles or lady fingers to fit desired glassware or vessel of choice and reserve.

To make the Coffee Cremeux:

  1. Add chocolate to a large oversized bowl and reserve.
  2. Bloom Gelatin in ice water until soft
  3. Remove gelatin sheets from ice water and squeeze out any excess water.
  4. In a stainless steel pot heat heavy cream, milk, salt and sugar.
  5. Once mixture has begun to simmer, temper the egg yolks with the hot cream mixture together.
  6. Place back on burner and continue to heat gently, stirring constantly, until the mixture has reached 178°F.
  7. Once mixture has reached 178°F, turn off heat and stir in gelatin to dissolve.
  8. Pour hot liquid over chocolate, coffee extract, and espresso paste. Allow to sit for thirty seconds then stir until smooth and all the chocolate and gelatin sheets are melted.
  9. Reserve warm while making mascarpone filling.

To make the Mascarpone Filling:

  1. In a countertop stand up mixer, fitted with the whip attachment add mascarpone, cream and yolks.
  2. Mix on speed 2 until creamy.
  3. Stream marsala wine into the mascarpone mixture and continue to mix until smooth and creamy.
  4. Transfer mascarpone cream to the large bowl and reserve.
  5. Wash the fitted mixing bowl and whip attachment and dry well. 
  6. Add egg whites and cream of tartar to clean dry bowl fitted with the whip attachment.
  7. On speed 2 stream in sugar.
  8. Whip whites to a stiff silky meringue.
  9. Gently fold meringue into mascarpone mixture until combine but do not deflate the mousse.
  10. Add to pastry bags and pipe a short layer of the mousse into desired glassware or vessel of choice.  
  11. Continue building parfaits by adding pre-cut cake circles to the top of the mascarpone mousse.
  12. Press cake down gently to avoid and air pockets.
  13. Soak cake layers with espresso syrup – be generous!
  14. Add a thin layer of espresso Cremeux to the top of the cake and allow to cool and set in the refrigerator.
  15. Continue with another layer of mascarpone mousse and top finally with sponge cake.
  16. Soak top sponge cake layer generously with espresso syrup and cover with plastic wrap to store until ready to serve.
  17. Serve parfaits with freshly whipped cream dusted with cocoa powder and your choice of chocolate crumbles or toppings.
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