Tiramisu Parfaits

Recipe by: Jamie Caudy

Espresso Cremeux

800 g Milk Chocolate
4 c Heavy Cream
4 c Whole Milk
1 tsp Salt
160 g Sugar
380 g Yolks
8 ea Gelatin Leaves - Bronze (DGF 8252)
1/2 cup Coffee Extract Trablit (DGF 1602)
22 g Dreidoppel Espresso Flavor Paste (DRE 26704 3)

Mascarpone Cream

2 lb 4 oz Mascarpone Cheese
12 oz Heavy Cream
167 g Egg Yolks
3/4 c Sweet Marsala Wine
270 g Egg Whites
1/4 tsp Cream of Tartar
300 g Sugar

Espresso Syrup

4 c Coffee
1 c Simple Syrup
1 c Coffee Extract Trablit (DGF 1602)
1 1/2 c Marsala Wine


As Needed Amsterdam Cocoa Powder (170135)
As Needed Your choice of chocolate crumbles or toppings

Espresso Syrup & Prep

  1. Combine the coffee, simple syrup, coffee extract trablit and marsala wine and mix well.
  2. Reserve espresso syrup for later use.
  3. Cut out cake circles or lady fingers to fit desired glassware or vessel of choice and reserve.

Coffee Cremeux

  1. Add milk chocolate to a large oversized bowl and reserve.
  2. Bloom gelatin leaves in ice water until soft
  3. Remove gelatin leaves from ice water and squeeze out any excess water.
  4. In a stainless steel pot, heat heavy cream, whole milk, salt and sugar.
  5. Once mixture has begun to simmer, temper the egg yolks with the hot cream mixture.
  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 leaves to dissolve.
  8. Pour hot liquid over chocolate, coffee extract trablit, and espresso paste. Allow to sit for thirty seconds then stir until smooth until all the chocolate and gelatin sheets are melted.
  9. Keep warm while making mascarpone filling.

Mascarpone Cream

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