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Same/next day shipping $12 for Toronto and Montreal areas. Free shipping Canada-wide on orders over $250.

Spike Tiramisu Mascarpone Mousse

Spiked Tiramisu Mascarpone Mousse

Yield: 4 servings


1 cup strong black coffee

1/2 cup granulated sugar

100 grams lady fingers

1 cup 35% whipping cream

1 cup (250ml/250grams) mascarpone cheese (can use a whole 275 gram container)

3/4 cup sifted icing sugar

2 tablespoons Kahlua (or other coffee liqueur)

1 teaspoon vanilla

1 tablespoon unsweetened cocoa powder

30 grams semi-sweet chocolate (from your favourite solid chocolate bar)


  1. In small saucepan, bring coffee and granulated sugar to a boil, stirring occasionally to dissolve sugar. Reduce heat to medium-low and simmer until coffee is reduced to 1 cup, about 15 minutes. Let cool to room temperature.

  2. Meanwhile, in a food processor or in a resealable plastic bag with a rolling pin, crush the lady fingers. For the food processor, pulse a few times until you get coarse crumbs with some larger pieces. For the rolling pin method, place the lady fingers inside the bag, seal, and smash the lady fingers to achieve the same results. Place the crumbled lady fingers into a bowl. After the coffee syrup has cooled, drizzle 1/4 cup of it over the lady fingers and toss to coat. Add up to 1/4 cup more if you'd like a more pronounced coffee flavour. Set aside.

  3. Using a stand mixer with a whip attachment or electric hand beaters and a large bowl, beat the whipped cream just until stiff peaks form. Put the whipped cream into a separate bowl if using a stand mixer so you can re-use the bowl for the mascarpone or get a separate large bowl if using electric hand beaters.

  4. Using the paddle attachment on the stand mixer or electric hand beaters (no need to wash the stand mixer bowl or the electric hand beaters after whipping the cream), whip the mascarpone cheese, icing sugar, Kahlua and vanilla on medium speed until fluffy, about 2 minutes, scraping down the sides often. Up to 2 tbsp of the coffee syrup may be added at this point and blended in if you'd like a stronger coffee flavour. *Coffee syrup can be used in place of the Kahlua for an alcohol-free dessert.

  5. Gently fold the whipped cream into the mascarpone mixture, starting with 1/3 of the whipped cream.

  6. To assemble, divide half of the lady finger crumble among 4 clear glasses (so you can see the layers). Using a piping bag and circular tip or a resealable bag with one of the corners cut off, pipe in half of the mascarpone mixture on top of the lady fingers in each of the 4 glasses. Follow that by a light sprinkle of cocoa powder and repeat the layering process starting with the lady fingers, mascarpone and then the cocoa. Refrigerate until ready to eat. Can be made a few hours in advance. When ready to serve, finish the top of each glass with a shaving of chocolate using the fine side of a cheese grater.

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