“From Classic to Iconic” is finally back! My baking series where I turn classic desserts into modern entremet cakes.
There are already 8 episodes in the series, including Tiramisu, Black Forest, Carrot Cake, Red Velvet, Cheesecake, Opera Cake, Lemon Tarts & Pumpkin Pie!
This time, I wanted to reinvent the classic tiramisu once again – but this time not as an entremet cake, but as mini tarts!
When you think of tiramisu, you probably don’t think of a tart, and that’s exactly why I wanted to recreate it like this – in a different format, with more layers and textures and a modern design, while still keeping the main flavors we know from the beloved tiramisu: coffee, mascarpone & cocoa!
I’m so excited about how these tarts turned out, and I hope you like them as much as I do.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the tarts from start to finish:
NOTES:
- When you begin baking, prepare the ladyfingers the day before assembling the rest of the tart components, as the ladyfingers need to dry overnight.
If you prefer not to make homemade ladyfingers, you can use store-bought ones instead. In this case, the tarts can be made over two days. - The tarts may be made using alternative tart rings, as long as the volume matches the rings specified below. This allows the recipe to be followed as written without any scaling adjustments.
Day 1
Ladyfingers:
- 60 g eggs in total (approx. 1.2 medium eggs), split into:
- 35 g egg whites (approx. 1.2 medium egg whites)
- 25 g egg yolks (approx. 1.3 medium egg yolks)
- 50 g caster sugar
- 0.25 tsp vanilla paste
- 40 g all-purpose flour
- 4 g cornstarch
- a pinch of salt
- caster sugar (to sprinkle on top)
NOTES:
- Prepare the ladyfingers the day before assembling the rest of the tart components, as they need to dry overnight to absorb the coffee well.
- If you prefer not to make homemade ladyfingers, you can use store-bought ones instead.
- Preheat the oven to 175°C / 347°F.
- Separate the eggs into two bowls, one for the egg yolks and one for the egg whites.
