Our unique take on classic Italian tiramisu. Delizza Belgian Mini Cream Puffs are dipped in coffee ganache and layered between creamy mascarpone mousse.

Tiramichoux Recipe created by Delizza

For the Tiramichoux
(Makes 1 serving)

  • 5 Delizza Belgian Mini Cream Puffs
  • ½ ounce amaretto
  • 2 ounces coffee ganache (see recipe)
  • 4 ounces mascarpone mousse (see recipe)
  • 2 ounces Chantilly cream (see recipe)
  • 1 ounce chocolate shavings
  • 1 party skewer

For the Coffee Ganache
(Makes 6 servings / 12 ounces)

  • 6 tablespoons heavy cream
  • 2¼ tablespoons coffee beans
  • 9 tablespoons milk chocolate
  • 1½ tablespoons unsalted butter

For the Mascarpone Mousse
(Makes 6 servings / 24 ounces)

  • 6 tablespoons mascarpone cheese
  • 3 tablespoons granulated sugar
  • 1 egg yolk
  • 4 tablespoons, 1½ teaspoons heavy cream
  • ½ teaspoon amaretto

For the Chantilly Cream
(Makes 6 servings / 12 ounces)

  • ¾ cups heavy cream
  • 3 tablespoons granulated sugar

For the Tiramichoux

  1. Drizzle Delizza Belgian Mini Cream Puffs with amaretto, then dip in chocolate ganache (see below).

  2. Place 2 Delizza Belgian Mini Cream Puffs in a small glass, and layer with 2 ounces of mascarpone mousse (see below). Repeat with 2 more Belgian Mini Cream Puffs and remaining 2 ounces of mascarpone mousse.

  3. Top with Chantilly cream (see below).

  4. Place the remaining Belgian Mini Cream Puff on the party skewer, place on top of cream and garnish with chocolate shavings.

For the Coffee Ganache

  1. In a sauce pan, heat heavy cream until it is at a simmer.

  2. Add coffee beans and allow to steep for 10 to 15 minutes.

  3. Bring liquid to a boil, then add chocolate.

  4. Remove from heat and stir until chocolate is melted.

  5. Allow to cool until warm, and add butter using burr mixer to combine thoroughly.

For the Mascarpone Mousse

  1. In a stand mixer with a paddle attachment, cream the mascarpone and sugar until combined.

  2. Add egg yolks and continue to mix until fully combined.

  3. Change to whisk attachment and add in heavy cream until whipped.

  4. Add amaretto until combined.

For the Chantilly Cream

  1. In a stand mixer with a whisk attachment, whisk heavy cream on medium speed.

  2. Add sugar in slowly, until medium stiff peaks are formed.