About this recipe
A bold and fiery twist on the classic Italian tiramisu, featuring layers of coffee-soaked ladyfingers, creamy mascarpone filling infused with chili heat, and a dusting of cocoa powder with cayenne pepper. Perfect for a birthday celebration with an adventurous palate.
Photo 1 of 3
Photo 1 of 3Ingredients
- 1cupstrong espresso coffee, cooled
- 3tablespoonscoffee liqueur
- 1teaspooncayenne pepper
- 0.5teaspoonchili powder
- 500gramsmascarpone cheese, room temperature
- 3largeeggs, separated
- 0.75cupgranulated sugar
- 1teaspoonvanilla extract
- 24piecesladyfinger biscuits
- 2tablespoonsunsweetened cocoa powder
- 0.5teaspooncayenne pepper for dusting
- 1pinchred pepper flakes for garnish
Step-by-step instructions
Mix cooled espresso with coffee liqueur, 1 teaspoon cayenne pepper, and chili powder. Set aside.
In a bowl, whisk egg yolks with 0.5 cup sugar and vanilla extract until pale and thick, about 3 minutes.
Fold mascarpone cheese gently into the egg yolk mixture until smooth and creamy.
Photo 2 of 3
Photo 2 of 3In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
Gently fold egg white mixture into mascarpone mixture in two batches until fully combined.
Quickly dip each ladyfinger into the spiced coffee mixture for 1-2 seconds per side, coating lightly.
Arrange 12 dipped ladyfingers in a single layer in an 8x8 inch dish.
Spread half of the mascarpone mixture over the ladyfinger layer.
Repeat with remaining dipped ladyfingers and top with remaining mascarpone mixture.
Cover and refrigerate for at least 30 minutes while preparing serving plates.
Before serving, combine cocoa powder and 0.5 teaspoon cayenne pepper in a fine sieve.
Dust generously over tiramisu and garnish with red pepper flakes. Serve chilled.
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Follow along step by step — hands-free cook mode with timers.
Photo 3 of 3
Photo 3 of 3Spicy Tiramisu
A bold and fiery twist on the classic Italian tiramisu, featuring layers of coffee-soaked ladyfingers, creamy mascarpone filling infused with chili heat, and a dusting of cocoa powder with cayenne pepper. Perfect for a birthday celebration with an adventurous palate.
Ingredients
For 5 servings
- 1 cupstrong espresso coffee, cooled
- 3 tablespoonscoffee liqueur
- 1 teaspooncayenne pepper
- 0.5 teaspoonchili powder
- 500 gramsmascarpone cheese, room temperature
- 3 largeeggs, separated
- 0.75 cupgranulated sugar
- 1 teaspoonvanilla extract
- 24 piecesladyfinger biscuits
- 2 tablespoonsunsweetened cocoa powder
- 0.5 teaspooncayenne pepper for dusting
- 1 pinchred pepper flakes for garnish
Instructions
Mix cooled espresso with coffee liqueur, 1 teaspoon cayenne pepper, and chili powder. Set aside.
In a bowl, whisk egg yolks with 0.5 cup sugar and vanilla extract until pale and thick, about 3 minutes.
Fold mascarpone cheese gently into the egg yolk mixture until smooth and creamy.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
Gently fold egg white mixture into mascarpone mixture in two batches until fully combined.
Quickly dip each ladyfinger into the spiced coffee mixture for 1-2 seconds per side, coating lightly.
Arrange 12 dipped ladyfingers in a single layer in an 8x8 inch dish.
Spread half of the mascarpone mixture over the ladyfinger layer.
Repeat with remaining dipped ladyfingers and top with remaining mascarpone mixture.
Cover and refrigerate for at least 30 minutes while preparing serving plates.
Before serving, combine cocoa powder and 0.5 teaspoon cayenne pepper in a fine sieve.
Dust generously over tiramisu and garnish with red pepper flakes. Serve chilled.
Ready to cook this recipe?
Follow along step by step — hands-free cook mode with timers.