Picture this: a golden, crackly pizza crust that shatters at the touch of your fork, giving way to clouds of mascarpone cream so lush it feels like biting into a sweet Italian daydream. Then comes the magic—ladyfingers steeped in espresso, their edges just softened enough to melt against your tongue, all dusted with cocoa powder that floats through the air like edible confetti. This isn’t just dessert; it’s a love letter to tiramisu, reinvented for those nights when you want to gather around the table and share something extraordinary.
Why This Recipe Works
- The Ultimate Conversation Starter – Watch eyebrows raise when you slide this beauty onto the table. It’s tiramisu, but not as nonna used to make it.
- Deceptively Simple – No tempering eggs or delicate layering—just honest, crave-worthy flavors that come together like old friends.
- Texture Heaven – That crunch-to-cream ratio? Perfection. Like eating tiramisu while someone whispers sweet nothings to your taste buds.
The Story Behind the Sauce
Tiramisu was born in Italy’s Veneto region, where they know a thing or two about turning coffee and cream into poetry. This Tiramisu Dessert Pizza with Mascarpone and Cocoa keeps the soul of the classic—that intoxicating dance of bitter espresso and velvety mascarpone—but lets you eat it with your hands. Because sometimes, even the fanciest desserts deserve to get a little messy.
Essential Ingredients & Tools
For the Dough That Dreams Are Made Of
- 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp sugar
- ¾ cup full-fat Greek yogurt (or sour cream)
- 1 tbsp olive oil (or melted butter)
For the Espresso Elixir
- ½ cup strong brewed espresso (or very strong coffee), cooled
- 1–2 tbsp sugar (optional)
- 1–2 tbsp coffee liqueur (or dark rum, optional)
For the Mascarpone Cloud
- 8 oz cold mascarpone (or vegan cream cheese)
- ¾ cup cold heavy whipping cream (or coconut cream)
- ⅓ cup sifted powdered sugar
- 1 tsp pure vanilla extract
- Pinch of fine salt
The Grand Finale
- 12–15 crispy ladyfinger cookies (Savoiardi, or sponge cake cubes)
- 2–3 tbsp unsweetened cocoa powder
- Dark Chocolate Shavings (optional)
Tools You’ll Need
- Large mixing bowl
- Whisk
- Rolling pin (or wine bottle)
- Baking sheet
- Parchment paper (or greased foil)
- Electric mixer (or strong arm + whisk)
- Fine-mesh sieve (or small strainer)
Feeds: 8 lucky souls | Active Time: 25 min | Oven Time: 15 min | Total: 40 min
How to Make Tiramisu Dessert Pizza
- The Dough Awakens
Crank your oven to 425°F (220°C)—high heat ensures a crisp crust. Whisk 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, and 1 tbsp sugar to evenly distribute the baking powder (this prevents dense spots). Add ¾ cup full-fat Greek yogurt and 1 tbsp olive oil, mixing just until combined. Overmixing develops gluten, making the crust tough instead of tender.
- Rolling Out Memories
Flour your surface lightly—too much flour dries out the dough. Roll to a 12-inch circle; uneven thickness leads to uneven baking. Prick with a fork to prevent air pockets (they create uneven surfaces). Bake until golden—underbaked crust turns soggy under the cream.
- Espresso Alchemy
Cooled ½ cup strong brewed espresso is crucial—hot liquid melts the mascarpone. Taste the soak; it should be slightly sweet to balance the bitter cocoa. Adding 1–2 tbsp coffee liqueur? Do it now—alcohol evaporates during baking if added to the dough.
- Whipping Up Magic
Cold ingredients are non-negotiable. Warm 8 oz mascarpone separates, and warm ¾ cup heavy cream won’t whip. Soft peaks mean the cream holds its shape but droops slightly—overwhipping causes graininess. Fold gently to maintain airiness.
- The Grand Assembly
Spread mascarpone cream evenly but leave a border—it oozes when sliced. Dip 12–15 ladyfingers for 1–2 seconds max (they absorb liquid like sponges). Arrange in a single layer; overlapping creates soggy patches.
- The Final Flourish
Dust 2–3 tbsp cocoa powder through a sieve for an even, professional look. Dark chocolate shavings add texture contrast. Slice with a warm knife (run under hot water, then dry) for clean cuts.
Pro Technique
The Ladyfinger Tango
Room-temperature cookies absorb faster than cold ones. For uniform saturation, lay them flat in the espresso soak for exactly 1 second per side—use a timer.
Cold Is Your Co-Pilot
Chill your mixing bowl and beaters for 15 minutes beforehand. If the cream looks curdled, refrigerate for 10 minutes, then rewhip briefly.
Chef’s Wisdom
The Cardinal Sin: Warm Ingredients
8 oz mascarpone should feel cold to the touch. If your kitchen is warm, place the bowl over an ice bath while whipping.
Crust Preservation Society
For extra crispness, bake the crust 2 minutes longer than usual—the cream softens it over time. Brushing with melted white chocolate adds a moisture barrier.
Storage & Freshness Guide
Storing Components
- Baked crust: Room temperature, airtight container, 1 day
- Mascarpone cream: Refrigerated, 6 hours (stir before using)
- Assembled pizza: Refrigerate, consume within 4 hours
Reviving Leftovers
Toast slices in a 300°F (150°C) oven for 5 minutes to re-crisp the crust.
Nutrition Profile
| Nutrient | Per Slice |
|---|---|
| Calories | 420 |
| Protein | 8g |
| Carbs | 45g |
| Fat | 24g |
| Fiber | 2g |
Ingredient Variations and Their Impact
Dairy-Free Daydream
Use coconut cream and vegan cream cheese. Add 1 tsp coconut sugar to the espresso for depth.
Gluten-Free Gambit
Substitute GF flour and add 1 tsp xanthan gum. GF ladyfingers work but may need shorter dipping.
Sober Celebration
Replace 1–2 tbsp coffee liqueur with ½ tsp almond extract. Steep a cinnamon stick in the cooling espresso.
Perfect Pairings
Complementary Dishes
- Citrus Salad: Segments of orange and grapefruit cut through richness with bright acidity. Toss with mint for freshness.
Drinks
- Cold Brew Float: Vanilla Ice Cream in cold brew coffee echoes the dessert’s flavors while adding a creamy contrast.
Something Sweet
- Espresso Dark Chocolate Truffles: Bite-sized and intense, they extend the coffee-chocolate theme without overwhelming.
FAQs
- Q: Can I use store-bought pizza dough?
A: Yes, but pre-bake it first—raw dough releases moisture and makes the crust soggy. - Q: How to salvage over-Whipped Cream?
A: Fold in 1 tbsp cold milk or cream to loosen. If grainy, blend briefly. - Q: Can I freeze this?
A: Freeze the baked crust only. Thaw, then assemble fresh.
Tiramisu Dessert Pizza: A Coffee-Lover’s Dream on a Crispy Crust
Try my Tiramisu Dessert Pizza with Mascarpone and Cocoa—a crispy, coffee-kissed twist on the classic. Easy to make, impossible to resist. Get the recipe now!
Ingredients
For the Pizza Dough:
-
1 ½ cups all-purpose flour
-
1 ½ tsp baking powder
-
¼ tsp salt
-
1 tbsp granulated sugar
-
¾ cup full-fat Greek yogurt
-
1 tbsp olive oil
For the Espresso Soak:
-
½ cup brewed espresso (cooled)
-
1–2 tbsp sugar
-
1–2 tbsp coffee liqueur (optional)
For the Mascarpone Cream:
-
8 oz cold mascarpone
-
¾ cup cold heavy cream
-
⅓ cup powdered sugar
-
1 tsp vanilla extract
-
Pinch salt
For Assembly:
-
12–15 ladyfinger cookies
-
2–3 tbsp cocoa powder
-
Dark chocolate shavings
Instructions
-
Preheat oven to 425°F (220°C). Whisk dry dough ingredients, then mix in yogurt and oil until just combined.01
-
Roll dough to 12-inch circle on floured surface. Transfer to parchment-lined baking sheet, prick with fork, bake 12–15 minutes until golden. Cool completely.02
-
Mix cooled espresso with sugar and liqueur (if using).03
-
Whip cream to soft peaks. In separate bowl, beat mascarpone, powdered sugar, vanilla, and salt until smooth. Fold in whipped cream.04
-
Spread mascarpone cream over cooled crust. Dip ladyfingers in espresso 1–2 seconds per side, arrange on cream.05
-
Dust with cocoa powder and chocolate shavings. Slice and serve immediately.06
