Spherical Tiramusu Mousse Cake Recipe- Italian Special
The spherical tiramisu mousse cake is a contemporary take on the traditional Italian dessert, tiramisu. This inventive version reinvents the classic layered treat into an elegant, eye-catching sphere. It preserves the iconic flavors of tiramisu—creamy mascarpone cheese, intense espresso, and a touch of coffee liqueur, while presenting them in a lighter, more sophisticated format.
- Prep Time1 hr 50 min
- Cook Time45 min
- Perform Time4 hr
- Total Time6 hr 35 min
For the Spheres:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup espresso or strong coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp water
For the Coffee Syrup:
- 1/2 cup brewed espresso or strong coffee
- 1/4 cup coffee liqueur (optional)
- 2 tbsp sugar
For the Cocoa Powder Dusting:
- Unsweetened cocoa powder Equipment.
- Spherical silicone molds (or hemisphere molds)
- Mixing bowls
- Whisk
- Saucepan
- Measuring cups and spoons
Prepare the Molds:
Lightly grease the spherical silicone molds or hemisphere molds with a bit of cooking spray or oil.
Bloom the Gelatin:
In a small bowl, sprinkle the gelatin powder over the water. Let it sit for about 5 minutes to bloom.
Heat the Gelatin:
Gently heat the bloomed gelatin mixture over a double boiler or in the microwave (10-15 seconds) until it’s completely dissolved. Let it cool slightly.
Bake: Preheat the oven to 180°C (356°F) and bake the pizza for 20 minutes. Garnish with fresh basil leaves before serving.
Mix the Mascarpone Cream:
In a large bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and coffee liqueur (if using). Mix until smooth.
Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form.
Combine the Mixtures:
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Fold in the dissolved gelatin mixture until evenly incorporated.
Fill the Molds:
Spoon or pipe the mousse mixture into the spherical molds. Smooth the tops with a spatula. Refrigerate for at least 4 hours, or until set.
Prepare the Coffee Syrup:
In a small saucepan, combine the brewed espresso, coffee liqueur (if using), and sugar. Heat gently until the sugar is dissolved. Let it cool.
Unmold the Spheres:
Once the mousse is set, carefully remove the spheres from the molds.
Dust with Cocoa Powder:
Lightly dust the spherical mousse cakes with unsweetened cocoa powder before serving.
Serve:
Drizzle with coffee syrup just before serving, if desired.
Recipe Notes:
Gelatin Blooming: Allows gelatin to absorb water and dissolve properly.
Whipping Cream: Creates a light and airy texture for the mousse.
Coffee Syrup: Adds extra flavor and sweetness; optional but recommended.
Molds: Silicone molds make unmolding easier.
Chilling Time: Ensures the mousse sets properly for a clean presentation.
