Terrific Tiramisu

First introduced to the Esquire Grill menu during Dine Downtown 2016, this rich and creamy tiramisu was such a hit that it found a home on the main menu. Now you can indulge in this decadent chocolate dessert at home!


Terrific Tiramisu
Author: Harrison Ravazzolo, Chef, Esquire Grill
Recipe type: Dessert, Chocolate, Tiramisu
Prep time: 20 mins Cook time: 6 mins Total time: 26 mins

Chocolate Mousse

  • 8 oz bittersweet chocolate
  • 2 oz sugar
  • 4 egg yolks
  • 2 ½ cups cream
  • pinch of salt

Lady Fingers

  • 4 eggs, separated
  • 2 Tbps sugar for whites, ¾ cup sugar for yolks
  • 1 cup flour
  • ½ tsp baking powder

Mascarpone Mousse

  • 1 cup cream
  • 1 cup mascarpone
  • ½ cup honey
  • 3 tbps sugar
  • zest of one lemon
  • pinch of salt to taste

Coffee Syrup

  • 1 cup espresso
  • 3 oz dark rum

For the Chocolate Mousse:

  1. Whip up 1 ½ cups cream to soft peaks & set aside.
  2. Melt chocolate on double broiler & set aside.
  3. Heat 1 cup cream, just to warm.
  4. On a small mixer add sugar, yolks & salt.
  5. Beat on high until light in color.
  6. Temper in the egg mix into the cream.
  7. On a low flame & whisking constantly, bring to about 155 degrees (test using a thermometer). Whisk egg/ cream mix into the chocolate & set aside to cool.
  8. Fold the chocolate into the whipped cream, ¼ at a time. (Folding with a pastry scraper or spatula works best, do not whisk).
  9. Chill to let set up.

For the Lady Fingers:

  1. Whip up egg whites until soft peaks, slowly rain in the sugar & continue to beat until stiff peaks & set aside.
  2. Whisk egg yolks & sugar until light in color.
  3. Fold the egg whites into the yolks, by hand (a pastry scraper or rubber spatula will work best. Do not whisk.)
  4. Slowly fold in flour & baking powder assuring no clumps of flour.
  5. Once smooth, pour on to a lined baking pan & smooth out with off set spatula.
  6. Bake 350 for 5-6 minutes or until a light brown.
  7. For the Mascarpone Mousse:
  8. Place all ingredients into a mixer & whisk until soft. It will take on the consistency of whipped cream.
  9. For Coffee Syrup:
  10. Mix espresso & dark rum.

To Layer & Assemble:

  1. Here at ESQ we cut out the ladyfinger sheets with a cookie cutter, about 2.5 inches for individual. It’s layered as follows: Espresso-soaked lady finger, mascarpone mousse, chocolate mousse, espresso soaked lady finger, mascarpone mousse, scrapped smooth and dusted with unsweetened cocoa powder.


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)