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–+ servings

Tiramisu Caviar

This is tiramisu, but we took it up a notch by making it look like an actual tin of caviar. Same rich coffee-soaked layers you already love, just built inside gold caviar tins so each one looks like a little jar of luxury sitting on your table. It just so happens to look way fancier than it actually is to make.
Prep Time30 minutes
Total Time1 hour 30 minutes
Yields10 to 12 tins
Print Recipe Pin Recipe
Servings10 to 12 tins

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

  1. Start by getting a sheet pan ready that's large enough to fit all the ladyfingers laid out in two to three tight rows.
  2. In a shallow bowl, add the hot brewed coffee and brown sugar, then stir until the sugar fully dissolves.
  3. 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.
  4. Let the ladyfingers sit for 10 minutes so they soften slightly as you move on.

MAKE THE MASCARPONE CREAM

  1. 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.
  2. 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.
  3. Gently fold the mascarpone cheese into the egg yolk mixture until smooth and creamy.
  4. Gradually fold in the whipped cream until fully combined, being gentle to keep the mixture light and fluffy.

ASSEMBLE THE TINS

  1. Press one of the gold caviar tins upside down into the ladyfinger sheet to cut out a perfect circle.
  2. Slide a spatula underneath the circle, flip it, and drop it straight into the tin, then repeat with the remaining tins.
  3. Spoon the mascarpone cream over each ladyfinger base and smooth it out flat, leaving a little room at the top for the chocolate crispies.
  4. Sprinkle a layer of chocolate crispy pearls over the cream to look like caviar.
  5. Finish with a light dusting of cocoa powder.
  6. Put the lids on the tins and chill for at least 1 hour before serving.

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.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!