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Classic Tiramisu (Using Nestlé Espresso Concentrate)

Classic Tiramisu (Using Nestlé Espresso Concentrate)

Indulge in the rich, aromatic layers of this Coffee Mascarpone Tiramisu, made extra bold with the deep flavour of Nestlé Espresso Concentrate. Soft ladyfingers dipped in espresso syrup, wrapped in a velvety mascarpone cream, and finished with a dusting of cocoa — every bite is smooth, creamy, and irresistibly coffee-forward. Perfect for coffee lovers and the ultimate chilled dessert treat.

Prep Icon
Prep
20 mins
Total
4-6 hrs
Serving Icon
Serving
6-8 person
Recipe Type
Dessert
Recipe Main Image

Ingredients

A. Coffee Mascarpone Cream

  • 4 nos of egg yolks
  • 100g of RedMan caster sugar
  • 100g of RedMan UHT milk
  • 500g of RedMan mascarpone cheese
  • 50g of Bakeway milk chocolate
  • 100g of RedMan non-dairy whipped cream
  • 40g of Nestlé espresso concentrate

    B. Coffee Syrup
  • 100g of hot water
  • 100g–200g of Nestlé espresso concentrate
  • 10g of RedMan caster sugar

    C. Assembly
  • 8 sticks of ladyfinger sponge
  • 10g of RedMan cocoa powder
  • 2g of RedMan snow powder

Instructions

Method

  1. Prepare the Coffee Mascarpone Cream
  2. In a heatproof bowl, whisk egg yolks and RedMan caster sugar until well combined.
  3. Add RedMan UHT milk and mix thoroughly.
  4. Place over a double boiler and cook gently, stirring continuously, until mixture reaches 82°C and thickens.
  5. Remove from heat. Add RedMan Instant Gelatine Powder and mix until fully dissolved.
  6. Allow mixture to cool slightly. Add Nestlé Espresso Concentrate (50g) and mix.
  7. Add RedMan Mascarpone Cheese and whisk until the mixture becomes smooth and creamy.
  8. In a separate bowl, whip RedMan Whipping Cream to soft peaks.
  9. Fold the whipped cream gently into the espresso-mascarpone mixture.
    This becomes your tiramisu cream.

Prepare the Espresso Syrup

  1. Combine Nestlé Espresso Concentrate (80g), hot water, and RedMan caster sugar.
  2. Mix well until sugar is completely dissolved. This syrup is for dipping the ladyfingers.

Assembly

  1. Lightly dip RedMan Lady Finger Sponge into the espresso syrup. Do not soak — just a quick dip.
  2. Arrange soaked ladyfingers in a tray or mould as the bottom layer.
  3. Spread a generous layer of coffee mascarpone cream over the ladyfingers.
  4. Repeat with another layer of dipped ladyfingers and cream.
  5. Smooth the top and cover the tray.

Chilling & Finishing

  1. Refrigerate for at least 4 hours (overnight gives best flavour and texture).
  2. Before serving, dust generously with RedMan Cocoa Powder.

Tips

  1. For stronger flavour, increase Nestlé Espresso Concentrate in the cream or syrup.
  2. Ensure the cream mixture is cool before folding in whipped cream to maintain its light texture.
  3. Ladyfingers should be dipped quickly — oversoaking will make the tiramisu mushy.
  4. Best served chilled.
  5. Chiller (2–4°C): Up to 3 days
  6. Freezer: Up to 1 week (thaw in chiller before serving)

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