This delightful tiramisu pie combines all the goodness of tiramisu with the shape and textures of a shortcrust pie. That's right: a buttery sweet shortcrust holds two layers of creamy goodness: a thin coffee-cocoa layer and a thicker, fluffy mascarpone cream. A sprinkle of cocoa powder on top gives it the classic tiramisu finish.
A tiramisu tart is a perfect compromise when you are craving tiramisu, but you also want something that is more of a pie type of dessert. No need to choose, this tiramisu pie recipe is the best of both worlds! I love the soft texture of tiramisu, but if you have a guest that is not a fan of such a type of dessert, now you can let them taste tiramisu in a different shape.
And yeah, tiramisù is a classic dessert, and some may believe one shouldn't desecrate a classic. I'm not trying to sell you this tiramisu pie as the real thing. It's something else, and I'm totally honest about it. I love classic tiramisu as much as I love a fusion recipe. This tiramisu tart was actually inspired by something I saw sold at a café here in Sweden. Now if that's not fusion, then I don't know what is. But this pie is delicious, so please give it a try.
Ingredients and equipment
- Shortcrust pastry - either store-bought or homemade
- Mascarpone - it is mandatory that it is full-fat
- Powdered sugar - to be used in the mascarpone cream
- Egg yolks - unlike classic tiramisu, here we don't use egg whites
- Cream - whipped, to be used in place of whipped egg whites
- Water - to make the base for the cocoa cream
- Cocoa - choose unsweetened, it will also be used on the top
- Granulated sugar - to be dissolved in the water
- Instant coffee - the flavouring agent for the cocoa cream
I make this tiramisu pie in a 24-cm tart pan. You could use a smaller one, and your cream layers will be thicker. I do not recommend a larger pan, as you will not have enough cocoa cream to cover the whole bottom, and the mascarpone layer will be very thin.
You will need bowls and an electric mixer for whipping. A saucepan and a hand whisk. I like to use a rolling pin for rolling out my pie dough. Spatulas are useful for spreading the creams.
How to make tiramisu pie
1. Roll the shortcrust pastry dough onto a tart pan. Poke with a fork all over the bottom and sides. Chill in the freezer for 15 minutes, then bake in the pre-heated oven at 180C (356F) for 20 minutes.
2. Add the water and sugar to a pot, set on medium-high heat and bring to a boil, stirring to dissolve the sugar. When it boils, add the cocoa and instant coffee, constantly stirring to prevent lumps. Cook for 1 minute.
3. Pour the coffee chocolate cream onto the freshly-baked shortcrust, spreading it out to cover the whole bottom. Let cool completely (placing it over a wire rack will speed up this process).
4. Whip the cream to hard peaks in a bowl. In another bowl, add the egg yolks and powdered sugar and whisk until fluffy and pale. Add the mascarpone to yolk mixture and mix until homogeneous, about 1 minute.
5. Add the whipped cream to the mascarpone mix and fold it in working with a spatula with gentle upward movements. When the pie crust has cooled completely, spread this cream all over the cocoa and coffee layer.
6. Chill in the fridge for a couple of hours to let the mascarpone cream set. Just before serving, sprinkle cocoa powder on top to give the pie a classic tiramisù finish.
Tiramisu pie tips
Just like classic tiramisu, in this recipe we are using raw egg yolks in the cream. If you cannot eat raw eggs, I suggest you sub the mascarpone cream in this recipe with my mascarpone cream with pasteurized eggs.
Because of sensitive ingredients - namely, fresh cream and raw eggs - this pie needs to be kept refrigerated at all times. Popping in the freezer for an hour may help with portioning it if serving this dessert on a very hot day. Store airtight for up to 4 days in the fridge.
More tiramisù!
Tiramisù is such a signature dessert in the Italian tradition, one I have eaten many times. This is why I have quite a collection of tiramisu-related recipes here on my blog, and I'm happy to share them with you! From its most classic form, to cute single-serve portions with sponge cake. From an alternative mascarpone cream with pasteurized eggs, to my tearamisu, a tiramisu that used tea instead of coffee. Just click on the pictures below to access more amazing recipes!
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Tiramisu pie
Equipment
- 24-cm tart pan
- Bowls
- Electric mixer
- Hand whisk
- Saucepan
- Spatula
Ingredients
- 1 sweet shortcrust pastry
- 90 g water
- 50 g granulated sugar
- 40 g unsweetened cocoa powder + more for dusting the top
- 1 tablespoon instant coffee
- 250 g mascarpone
- 90 g powdered sugar
- 2 egg yolks
- 300 ml heavy cream for whipping
Instructions
- Roll the shortcrust pastry dough onto a tart pan. Poke with a fork all over the bottom and sides. Chill in the freezer for 15 minutes, then bake in the pre-heated oven at 180c (356F) for 20 minutes.
- Add the water and granulated sugar to a pot, set on medium-high heat and bring to a boil, stirring to dissolve the sugar. When it boils, add the cocoa and instant coffee, constantly stirring to prevent lumps. Cook for 1 minute.
- Pour the coffee chocolate cream onto the freshly-baked shortcrust, spreading it out to cover the whole bottom. Let cool completely (placing it over a wire rack will speed up this process, plus you can also refrigerate it as soon as it cools a bit).
- In a bowl, whip the cream to hard peaks. In another bowl, add the egg yolks and powdered sugar and whisk until fluffy and pale. Add the mascarpone to yolk mixture and mix until homogeneous, about 1 minute.
- Add the whipped cream to the mascarpone mix and fold it in working with a spatula with gentle upward movements. When the pie crust has cooled completely, spread this cream all over the cocoa and coffee layer.
- Chill in the fridge for a couple of hours to let the mascarpone cream set. Just before serving, sprinkle cocoa powder on top to give the pie a classic tiramisù finish.
Notes
- Store airtight in the refrigerator for up to 4 days.
- If you can't eat raw egg yolks, please refer to my mascarpone cream with pasteurized eggs.
- The nutritional information provided in this post is made with an online calculator and only meant to be used as a guideline.
