Baked Mascarpone and Espresso Tiramisu Tart
A sophisticated tart combining creamy mascarpone custard with espresso-soaked ladyfinger crust, baked to a delicate finish. This italian-inspired desserts 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Mascarpone and Espresso Tiramisu Tart take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Mascarpone and Espresso Tiramisu Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Mascarpone and Espresso Tiramisu Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mascarpone and Espresso Tiramisu Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mascarpone and Espresso Tiramisu Tart?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
