Pudding & Dessert
Tiramisu Coffee Pudding with Mascarpone Cream Layer
Prep
20 min
Cook
15 min
Servings
6
Level
Medium
A soft, espresso-scented pudding topped with a creamy mascarpone cream layer, inspired by the classic Italian dessert tiramisu. It has a delicate, jiggly texture with a bittersweet coffee touch that pairs perfectly with the rich, savory cream cheese. Perfect as a special dessert to end a special dinner.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 packets plain agar-agar powder
- 500 ml full-cream liquid milk
- 150 ml espresso or strong black coffee, brewed
- 120 grams granulated sugar
- 100 grams cream cheese, room temperature
- 150 grams mascarpone cheese or cream cheese, room temperature
- 200 ml liquid heavy whipping cream
- 2 egg yolks
- 2 tbsp unsweetened cocoa powder, for dusting
- 50 grams ladyfinger or Marie biscuits, roughly crushed
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Make the coffee pudding layer: combine 1 packet of agar-agar, 250 ml liquid milk, the brewed espresso, 60 grams of granulated sugar, and 1/8 tsp salt in a saucepan. Stir well before turning on the heat.
- 2 Cook over medium heat, stirring constantly, until it comes to a boil and turns slightly foamy, about 5-7 minutes. Remove from heat.
- 3 Pour the coffee pudding mixture into 6 serving glasses, filling each about halfway. Let sit at room temperature for 10 minutes, then refrigerate for 20-30 minutes until set (firm to the touch).
- 4 While waiting, make the mascarpone cream layer: whisk the egg yolks and the remaining granulated sugar (60 grams) until pale and thick, about 2 minutes.
- 5 Add the cream cheese and mascarpone cheese to the whisked egg mixture, and mix with a hand mixer on low speed until smooth and lump-free.
- 6 Heat the remaining 250 ml liquid milk and 1/8 tsp salt until warm (do not boil), then pour it slowly into the cream cheese mixture while whisking quickly so the eggs don't clump.
- 7 Add the second packet of agar-agar to the cream mixture, then cook again over low heat, stirring constantly, until it comes to a gentle boil and thickens, about 4-5 minutes.
- 8 Turn off the heat, pour in the liquid heavy whipping cream, and stir until fully combined and the texture is smooth and glossy.
- 9 Take the coffee pudding glasses out of the refrigerator, and sprinkle crushed biscuits to taste over the set coffee pudding layer.
- 10 Slowly pour the mascarpone cream layer on top using a spoon so as not to disturb the bottom layer. Chill again in the refrigerator for at least 3 hours or overnight until fully set.
- 11 Before serving, dust a thin layer of cocoa powder over the surface of the pudding as the classic tiramisu finishing touch.
💡 Tips
• Use real espresso for a stronger, more authentic aroma; you can also use strongly brewed instant coffee.
• Make sure the coffee pudding layer is completely set before pouring the cream layer on top so the layers don't mix and the result stays neat and distinct.
• If you don't have mascarpone cheese, you can replace it entirely with cream cheese plus 1 extra tbsp of heavy cream to keep the texture creamy.
• Store in the refrigerator for up to 3 days in a covered container to keep it fresh.
📊 Nutrition Facts / serving
310
Calories (kcal)
6 g
Protein
22 g
Fat
22 g
Carbs
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