Sabrina Stavenjord

The first time I tried Eataly’s tiramisu cornettos, I knew I had to try and recreate them at home. This recipe launched my levelled-up croissant series and further fuelled my love for the delicious buttery, flaky pastry. Store-bought croissants and stuffed with a creamy yet light espresso mascarpone cream reminiscent of one oy my favourite desserts, tiramisu.

Tiramisu Croissants

Servings: 4

Ingredients

4 store-bought croissants
3/4 cup mascarpone cheese
3/4 cup heavy cream
4-5 Tbsp icing sugar
2 tsp espresso powder (dissolved in 1 tsp hot water)
1 tsp vanilla
Pinch salt
Cocoa powder, for dusting

Directions

1. Preheat oven to 325°F. Place croissants on a baking sheet with parchment paper. Bake for 8 to 10 minutes until crisp. Transfer to wire rack and let cool completely.
2. In a large bowl or bowl stand mixer with whisk attachment, add mascarpone cheese, heavy cream, icing sugar, dissolved espresso, vanilla and salt and whip to stiff peaks. Transfer to a large piping bag and cut the tip.
3. Use a paring knife to cut slits on the bottom side of each croissant. Place tip of piping bag into the slit and fill with mascarpone cream, you’ll be able to feel the weigh of the croissant and it fills.
4. Dust with cocoa powder and enjoy!

Notes

• store leftover croissants in an airtight container in the fridge