If you’re unfamiliar with the word “verrine,” it’s a French term for a layered dish typically served in a small glass like a parfait. These Tiramisu Verrines, or Espresso Mascarpone Parfaits, are an elegant, deconstructed take on classic tiramisu. Rather than assembling in a large dish, the components are portioned into individual jars or glasses, which are perfect for entertaining or savoring slowly over the course of a few days. Each spoonful delivers a soft layer of
espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder.
This recipe is all about simple, high-quality ingredients. Our Coffee Extract gives the mascarpone cream a deep, roasted coffee aroma without the need for instant espresso or overly-sweetened liqueurs. A splash of dark rum is optional, but adds a lovely warmth and complexity if you want a more traditional tiramisu flavor.
Because tiramisu is better after it has been chilled overnight, this recipe makes for the perfect make-ahead dessert. You can easily swap in sponge cake or vanilla wafers if ladyfingers aren’t on hand. The key to this dessert, and any good recipe, is in the contrast: bitter cocoa, creamy mascarpone, and bold espresso. Just before serving, don’t forget the final dusting of cocoa powder! It’s the finishing touch that brings the whole experience together.
Yield: 4–6 servings (in small jars or glasses) Ingredients:
¾ cup (180g) heavy cream
8 oz (225g) mascarpone cheese, softened
¼ cup (50g) granulated sugar
1 teaspoon Andrea’s Bakehouse Coffee Extract 1 tablespoon dark rum or coffee liqueur (optional)
¾ cup (180g) very strong brewed coffee, cooled
16–20 ladyfinger cookies (or substitute with soft sponge cake or vanilla wafers) Unsweetened cocoa powder, for dusting
Instructions:
- In a mixing bowl, whip the heavy cream until soft peaks form. Set aside.
- In another bowl, whisk together the mascarpone, sugar, and Coffee Extract (plus rum, if using) until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Quickly dip each ladyfinger into the cooled coffee (no more than 3 seconds—they should be moist but not falling apart).
- In jars or glasses, layer dipped ladyfingers, mascarpone cream, and a dusting of cocoa powder. Repeat to fill the container, ending with cream on top.
- Chill at least 4 hours (or overnight) before serving. Dust the tops with more cocoa just before serving.