Baked Mascarpone and Espresso Tiramisu Tart

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A sophisticated tart combining creamy mascarpone custard with espresso-soaked ladyfinger crust, baked to a delicate finish. This Italian-inspired recipe, ready in about 50 minutes, layers ladyfinger cookies, strong brewed espresso, cooled, mascarpone cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 8 Italian cuisine 390 cal/serving

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Ingredients

20 pieces ladyfinger cookies
1/2 cup strong brewed espresso, cooled
8 oz mascarpone cheese
3 large egg yolks
1/2 cup granulated sugar
1/2 cup heavy cream
2 tbsp all-purpose flour
2 tbsp unsalted butter, melted
2 tbsp unsweetened cocoa powder

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Instructions

Step 1: Preheat oven to 350°F. Lightly grease a 9-inch tart pan with 2 tbsp melted unsalted butter.
Step 2: Dip each of the 20 ladyfinger cookies briefly into 1/2 cup cooled brewed espresso and arrange them in a single layer, standing upright, around the tart pan sides and bottom to form a crust.
Step 3: In a medium bowl, whisk 3 large egg yolks with 1/2 cup granulated sugar until pale and thick, about 3 minutes.
Step 4: Beat in 8 oz mascarpone cheese and 2 tbsp all-purpose flour until smooth and creamy.
Step 5: In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
Step 6: Pour the mascarpone custard into the ladyfinger crust and smooth the top.
Step 7: Bake the tart for 25-30 minutes until the custard is set but still slightly jiggly in the center.
Step 8: Let cool completely, then dust the top with 2 tbsp unsweetened cocoa powder before serving.