Easy Tiramisu Hearts

Tiramisu Hearts are a simple and elegant way to serve tiramisu in a creative shape. Made with ladyfingers, mascarpone cream, and coffee, this dessert delivers the flavors everyone loves, presented in a fun and visually striking form.

📝 Ingredients

• 250 g mascarpone cheese (- about 9 oz)
• 2 medium egg yolks
• 50 g granulated sugar (- 1/4 cup )
• 25 ml water (- 2 tablespoons )
• 100 ml espresso coffee (- 1/2 cup)
• 8 Savoiardi Ladyfingers
• unsweetened cocoa powder (- for decoration, to taste)
• raspberries (- for decorations)

👨‍🍳 Instructions

1. 1--- Prepare the Coffee ---
2. 2make the coffee: Make the espresso coffee using a classic moka pot or an espresso machine. Do not add sugar.
3. 3set aside: Pour the coffee into a shallow bowl and let it cool completely to room temperature. Set it aside while you prepare the mascarpone cream.
4. 4--- Make the Mascarpone Cream ---
5. 5heat: In a small saucepan, combine the sugar and water. Stir gently to moisten the sugar. Heat the mixture over medium heat. Use a food thermometer to monitor the temperature and let the syrup reach 121°C (250°F).
6. 6whisk: While the syrup is heating, place the egg yolks in a large mixing bowl. Begin whisking them with a stand mixer on medium speed.
7. 7pour: As soon as the syrup reaches 121°C (250°F), slowly pour it in a thin, steady stream over the egg yolks, keeping the mixer running at all times.
8. 8whisk: Continue whisking until the mixture has completely cooled and becomes pale, thick, and fluffy. This creates the base of the mascarpone cream.
9. 9add: In a separate bowl, soften the mascarpone by stirring it briefly with a spoon until smooth. Add a small amount of mascarpone to the egg mixture and mix quickly to loosen it.
10. 10fold in: Then gently fold in the remaining mascarpone until you obtain a smooth, creamy, and uniform mixture.
11. 11--- Assemble the Tiramisu Hearts ---
12. 12cut: Place a ladyfinger on a cutting board and cut it diagonally in half.
13. 13dip: Quickly dip one half of the ladyfinger into the cooled, unsweetened coffee. Do not soak it for too long.
14. 14Place it on the serving plate and repeat with the second half.NOTE: It’s best to assemble the tiramisu hearts directly on the serving plates. Once soaked with coffee, they will be very delicate and difficult to move without breaking.
15. 15Arrange the two halves by joining the cut edges, with the pointed ends facing downward. This will form a heart shape.
16. 16pipe the cream: Transfer the mascarpone cream to a piping bag fitted with a wide nozzle. Pipe the cream over the ladyfingers, covering them with small, close dollops.
17. 17Create the second layer by gently placing another pair of coffee-dipped ladyfinger halves on top of the cream, following the same heart shape. Be careful not to press too hard, so the cream keeps its shape.
18. 18Pipe another layer of mascarpone cream on top.
19. 19Dust the surface generously with unsweetened cocoa powder.
20. 20cool: Refrigerate the tiramisu hearts for about 2 hours before serving.
21. 21decorate and serve: Just before serving, decorate with fresh raspberries for a touch of color and freshness.