Tiramisu Hearts are a simple and elegant way to serve tiramisu in a creative shape. Made with ladyfingers, mascarpone cream, and coffee, this dessert delivers the flavors everyone loves, presented in a fun and visually striking form.
If you enjoy tiramisu, this is a special way to serve it to someone you care about. The ingredients and method are the same as the original recipe. You start by preparing the mascarpone cream, then brew a strong cup of coffee and let it cool. All you need after that are ladyfingers.
If you’d like to make this dessert even more personal, you can prepare homemade ladyfingers. With our recipe, you’ll see they are much easier to make than you might think.
Once everything is ready, it’s time to assemble the hearts. This step requires a bit of patience and precision, but it’s not complicated.
Follow the step-by-step instructions below to create these beautiful tiramisu hearts.
Two layers of mascarpone cream, a heart shape, and all the unmistakable flavors of tiramisu: love at first bite.
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Ingredients
Prep Time: 30 Min | Cooling Time: 2 Hours | Servings: 4
For The Mascarpone Cream
- 250 g (about 9 oz) mascarpone cheese. You can try to make mascarpone cheese at home with our recipe!
- 2 medium egg yolks
- 50 g (¼ cup) granulated sugar
- 25 ml (2 tablespoons) water
Other Ingredients
- 100 ml (½ cup) espresso coffee
- 8 Savoiardi Ladyfingers. You can make Savoiardi Ladyfingers at home with our recipe!
- Unsweetened cocoa powder, for decoration to taste
- Raspberries, for decorations
Kitchen Tools and Equipments
To make these tiramisu hearts, you’ll need a few basic kitchen tools.
- Stand mixer: essential for whipping the mascarpone cream. We use a KitchenAid stand mixer, but any good stand mixer will work.
- Kitchen thermometer: needed to check the temperature of the sugar syrup.
- Coffee maker: a traditional Italian moka pot or an espresso machine is ideal. Instant coffee is not recommended.
- Pastry bag: used to pipe the mascarpone cream neatly and decorate the surface of the hearts.
Instructions
Prepare the Coffee
Step 1) - Start by making the espresso coffee using a classic moka pot or an espresso machine. Do not add sugar.
Pour the coffee into a shallow bowl and let it cool completely to room temperature. Set it aside while you prepare the mascarpone cream.
Make the Mascarpone Cream
Step 2) - In a small saucepan, combine the sugar and water. Stir gently to moisten the sugar. Heat the mixture over medium heat. Use a food thermometer to monitor the temperature and let the syrup reach 121°C (250°F).
Step 3) - While the syrup is heating, place the egg yolks in a large mixing bowl. Begin whisking them with a stand mixer on medium speed.
As soon as the syrup reaches 121°C (250°F), slowly pour it in a thin, steady stream over the egg yolks, keeping the mixer running at all times.
Continue whisking until the mixture has completely cooled and becomes pale, thick, and fluffy. This creates the base of the mascarpone cream.
Step 4) - In a separate bowl, soften the mascarpone by stirring it briefly with a spoon until smooth.
Add a small amount of mascarpone to the egg mixture and mix quickly to loosen it. Then gently fold in the remaining mascarpone until you obtain a smooth, creamy, and uniform mixture.
Assemble the Tiramisu Hearts
NOTE: It’s best to assemble the tiramisu hearts directly on the serving plates. Once soaked with coffee, they will be very delicate and difficult to move without breaking.
Step 1) - Place a ladyfinger on a cutting board and cut it diagonally in half.
Step 2) - Quickly dip one half of the ladyfinger into the cooled, unsweetened coffee. Do not soak it for too long.
Place it on the serving plate and repeat with the second half.
Arrange the two halves by joining the cut edges, with the pointed ends facing downward. This will form a heart shape.
Transfer the mascarpone cream to a piping bag fitted with a wide nozzle. Pipe the cream over the ladyfingers, covering them with small, close dollops.
Step 3) - Create the second layer by gently placing another pair of coffee-dipped ladyfinger halves on top of the cream, following the same heart shape. Be careful not to press too hard, so the cream keeps its shape.
Pipe another layer of mascarpone cream on top.
Step 4) - Dust the surface generously with unsweetened cocoa powder. Refrigerate the tiramisu hearts for about 2 hours before serving.
Just before serving, decorate with fresh raspberries for a touch of color and freshness.
Storage
You can store the tiramisu hearts in the refrigerator, well covered with plastic wrap to keep the cream from drying out and to prevent it from absorbing odors from other foods.
For the best flavor and texture, enjoy them within 1 to 2 days, while they are still fresh and perfectly creamy.
Variations
Using the same recipe, you can easily create different versions of these tiramisu hearts.
With nut creams: Stir 2 tablespoons of hazelnut cream or pistachio cream into the mascarpone cream for a richer flavor. Instead of cocoa powder, finish the dessert with chopped nuts for a crunchy topping.
With liqueur: For a deeper aroma, add a small amount of liqueur to the coffee used for soaking the ladyfingers. Rum or Marsala both work very well.
For decoration: In addition to raspberries, you can decorate the tiramisu hearts with strawberries or other fresh fruit. Fresh fruit adds color and a light, refreshing contrast to the creamy dessert.
For serving: Serve the tiramisu hearts on small individual plates, with one heart per serving. For a more romantic presentation, place two hearts on a larger plate and serve with two teaspoons.
More Tiramisu Variations You Should Try
- Easy Tiramisu Without Eggs
- Classic Italian Tiramisu Cake
- Pandoro Tiramisu Cups
- Easy Pistachio Tiramisu Without Eggs
Recipe Card
Easy Tiramisu Hearts
Ingredients
For The Mascarpone Cream
- 250 g mascarpone cheese - about 9 oz
- 2 medium egg yolks
- 50 g granulated sugar - ¼ cup
- 25 ml water - 2 tablespoons
Other Ingredients
- 100 ml espresso coffee - ½ cup
- 8 Savoiardi Ladyfingers
- unsweetened cocoa powder - for decoration, to taste
- raspberries - for decorations
Instructions
Prepare the Coffee
- Make the espresso coffee using a classic moka pot or an espresso machine. Do not add sugar.
- Pour the coffee into a shallow bowl and let it cool completely to room temperature. Set it aside while you prepare the mascarpone cream.
Make the Mascarpone Cream
- In a small saucepan, combine the sugar and water. Stir gently to moisten the sugar. Heat the mixture over medium heat. Use a food thermometer to monitor the temperature and let the syrup reach 121°C (250°F).
- While the syrup is heating, place the egg yolks in a large mixing bowl. Begin whisking them with a stand mixer on medium speed.
- As soon as the syrup reaches 121°C (250°F), slowly pour it in a thin, steady stream over the egg yolks, keeping the mixer running at all times.
- Continue whisking until the mixture has completely cooled and becomes pale, thick, and fluffy. This creates the base of the mascarpone cream.
- In a separate bowl, soften the mascarpone by stirring it briefly with a spoon until smooth. Add a small amount of mascarpone to the egg mixture and mix quickly to loosen it.
- Then gently fold in the remaining mascarpone until you obtain a smooth, creamy, and uniform mixture.
Assemble the Tiramisu Hearts
- Place a ladyfinger on a cutting board and cut it diagonally in half.
- Quickly dip one half of the ladyfinger into the cooled, unsweetened coffee. Do not soak it for too long.
- Place it on the serving plate and repeat with the second half.NOTE: It’s best to assemble the tiramisu hearts directly on the serving plates. Once soaked with coffee, they will be very delicate and difficult to move without breaking.
- Arrange the two halves by joining the cut edges, with the pointed ends facing downward. This will form a heart shape.
- Transfer the mascarpone cream to a piping bag fitted with a wide nozzle. Pipe the cream over the ladyfingers, covering them with small, close dollops.
- Create the second layer by gently placing another pair of coffee-dipped ladyfinger halves on top of the cream, following the same heart shape. Be careful not to press too hard, so the cream keeps its shape.
- Pipe another layer of mascarpone cream on top.
- Dust the surface generously with unsweetened cocoa powder.
- Refrigerate the tiramisu hearts for about 2 hours before serving.
- Just before serving, decorate with fresh raspberries for a touch of color and freshness.
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