Tiramisu Caviar
Okay, this one might be my favorite thing I’ve made all year. Tiramisu Caviar is exactly what it sounds like. It’s a classic tiramisu, but just built inside gold caviar tins with custom “caviar” labels, so it looks like you’re serving actual tins of caviar and not dessert. The chocolate crispy pearls on top look like “caviar” but they don’t taste like it obviously. I got the idea from Brix, a café in Dubai that does the most stunning tiramisu presentation I’ve ever seen. The second I saw it, I knew I had to recreate my own version at home.
The inside though? 100% classic tiramisu. Coffee-soaked ladyfingers, whipped mascarpone cream, and instead of cocoa powder being the only finish, we’re topping it with chocolate crispy pearls that look shockingly close to real caviar. They’re so so fun to make and also eat. It’s such an experience and I promise it’s not crazy complicated as it looks.
What Makes This One Special
It’s all in the presentation for this one! Tiramisu already tastes incredible, but putting it inside tiny gold tins with labels turns it into a unique eating experience and anything individually made in small portions is just the cutest. It has all the traditional components of the classic no-bake dessert. The only thing different is the added layer of crispy chocolate pearls on top which I know chocolate lovers will rejoice about.
And honestly? It’s not much harder to make than a regular tiramisu, it just gets built a little differently.
What You’ll Need
For the mascarpone cream, you’re working with egg yolks, sugar, heavy cream, mascarpone, and vanilla. Same base I use for all my tiramisu recipes, whisked into something rich and fluffy.
For the ladyfingers, it’s just strong brewed espresso coffee, brown sugar, and the ladyfingers themselves. My favorite brand for these is Matilde Vicenzi Vicenzovo. They’re sturdy enough to hold up to a dip without falling apart, but still soften perfectly once they’ve had a few minutes to rest.
Then for the fun part: chocolate crispy pearls to be the “caviar,” and cocoa powder for the final dusting.
How To Make It
Dipping and Arranging the Ladyfingers
Start by getting a sheet pan ready that’s big enough to fit all your ladyfingers.
Mix your brewed espresso with brown sugar in a shallow bowl until the sugar dissolves. Dip each ladyfinger in the coffee mixture on both sides, arranging them tightly on the sheet pan as you go, in two or three rows, whatever fits your pan, as long as they’re packed in tight with no gaps.
🤎 Once they’re all arranged, let the tray sit for 10 minutes. I know it’s tempting to skip this, but that rest is what softens them up a bit so you can cut into them with the gold tins.
Making the Mascarpone Cream
In a medium mixing bowl, whisk your egg yolks and sugar with a hand whisk or electric mixer on low speed for 2 to 3 minutes, until thickened and lighter in color.
In a separate medium mixing bowl, beat your heavy cream and vanilla the same way until stiff peaks form.
🤎 If raw egg yolks make you nervous, cook them first. Whisk the yolks and sugar in a heatproof bowl, set it over a pot of gently simmering water (making sure the bowl doesn’t touch the water), and whisk constantly for 5 to 7 minutes until it hits about 160°F and looks pale and thickened. Let it cool slightly before moving on.
Gently fold the mascarpone cheese into the egg yolk mixture until smooth, then gradually fold in the whipped cream until everything is combined. Take your time here, you want it light and airy, not deflated.
Building Your Caviar Tins
This is where it gets fun. Take one of your gold caviar tins and press it upside down straight into the dipped ladyfinger sheet, cutting out a perfect little circle. Slide a spatula underneath, flip it, and drop it into the tin. 🤎 It fits so perfectly and it’s so satisfying!
Repeat with the rest of your tins, then spoon your mascarpone cream over each ladyfinger base, leaving a little room at the top for the chocolate crispies.
Sprinkle on a layer of chocolate crispy pearls, finish with a dusting of cocoa powder, and put the lids on. Chill for at least an hour before serving.
Tips & Variations
A few things I picked up while making these that’ll make your life easier:
- Give the ladyfingers their full resting time. It’s a small step but it makes the difference between clean circles and a mess when you go to flip them.
- Matilde Vicenzi Vicenzovo is my go-to ladyfinger brand, they hold up well to the coffee dip without getting soggy.
- If raw egg yolks aren’t your thing, cooking them over a double boiler gives you the same rich texture with none of the worry.
- Can’t find chocolate crispy pearls? You can use rice krispies cereal that have been dusted/covered in cocoa powder.
- Don’t skip making the custom labels, they’re really what sells the whole “caviar” illusion but the taste is the same with or without.
Make Ahead & Storing Leftovers
You can build these fully up to a day ahead of time, just keep them covered and refrigerated until you’re ready to serve.
Once assembled, these will keep in the fridge for up to 3 days. I wouldn’t freeze these, the texture of the mascarpone cream won’t hold up the same after thawing.
Get The Look
Presentation is everything with this one, so a few of the little details really do make or break the final look. Here’s everything I used to pull it all together, from the tins themselves down to the labels:
- Gold caviar tins — shop here
- Sticker paper for the custom “caviar” labels — shop here
- Callebaut chocolate crispy pearls — shop here
And finally, I designed the stickers on Canva!
Craving More Like This? Try These Recipes Out!
- Tiramisu Cups
- Pumpkin Tiramisu
- Tiramisu Latte
- Tiramisu French Toast with Coffee Anglaise
- Tiramisu Overnight Oats
If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.
You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.
Dessert
Tiramisu Caviar
Ingredients
MASCARPONE CREAM:
- 4 egg yolks
- 2/3 cup white sugar
- 1 cup heavy cream
- 12 ounces mascarpone cheese
- 1/2 tablespoon vanilla extract
LADYFINGERS:
- 1 cup strong brewed coffee, hot
- 2 to 3 tablespoons brown sugar
- 7 ounces ladyfingers
OTHER:
- Chocolate crispy pearls (Callebaut)
- Cocoa powder, for dusting
Instructions
DIP AND ARRANGE THE LADYFINGERS
- Start by getting a sheet pan ready that's large enough to fit all the ladyfingers laid out in two to three tight rows.
- In a shallow bowl, add the hot brewed coffee and brown sugar, then stir until the sugar fully dissolves.
- Dip each ladyfinger in the coffee mixture on both sides, then arrange them tightly in rows on the sheet pan as you go, forming one solid rectangle or square with no gaps.
- Let the ladyfingers sit for 10 minutes so they soften slightly as you move on.
MAKE THE MASCARPONE CREAM
- In a medium mixing bowl, add the egg yolks and sugar. Then whisk with a hand whisk or electric mixer on medium-low speed until thickened and lighter in color, about 2 to 3 minutes.
- In a separate medium mixing bowl, add the heavy cream and vanilla extract, then beat with a hand whisk or electric mixer on low speed until stiff peaks form.
- Gently fold the mascarpone cheese into the egg yolk mixture until smooth and creamy.
- Gradually fold in the whipped cream until fully combined, being gentle to keep the mixture light and fluffy.
ASSEMBLE THE TINS
- Press one of the gold caviar tins upside down into the ladyfinger sheet to cut out a perfect circle.
- Slide a spatula underneath the circle, flip it, and drop it straight into the tin, then repeat with the remaining tins.
- Spoon the mascarpone cream over each ladyfinger base and smooth it out flat, leaving a little room at the top for the chocolate crispies.
- Sprinkle a layer of chocolate crispy pearls over the cream to look like caviar.
- Finish with a light dusting of cocoa powder.
- Put the lids on the tins and chill for at least 1 hour before serving.
Tips & Notes
Q: What inspired this recipe?
A: This recipe was inspired by Brix, a café in Dubai known for its stunning tiramisu presentation, which you can check out here.
Q: Where did you get the gold caviar tins?
A: I ordered the gold caviar tins on Amazon, and you can find the exact ones here.
Q: What chocolate pearls did you use for the "caviar"?
A: I used Callebaut chocolate crispy pearls, which you can find here.
Q: Did you make the "caviar" labels yourself?
A: Yes, I made custom stickers on sticker paper for the labels, and you can find the sticker paper I used here.
Q: I'm nervous about using raw egg yolks in the cream, is there another way to make it?
A: Yes, if raw eggs make you nervous, whisk the egg yolks and sugar together in a heatproof bowl, then set the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly for 5 to 7 minutes, until the mixture reaches about 160°F on a thermometer and looks pale, thick, and doubled in size, then remove it from the heat and continue with the rest of the steps as written. That temperature is what safely cooks the yolks without scrambling them.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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