Crispelli’s Tiramisu Recipe

An after-dinner sweet treat that duals as a caffeine fix
Crispelli's Tiramisu
Crispelli’s tiramisu

Crispelli’s is known for its thin-crust pizzas, which are made in a stone fired oven that bakes at 700 degrees. But this metro Detroit pizzeria and bakery chain also has exceptional desserts, with one of its standout options being the tiramisu. Here, Crispelli’s shares how to make this sweet dish at home.

How to Make Crispelli’s Tiramisu 

Ingredients

Coffee Soak*

9×13-inch pan 

40 Ladyfingers

2 cups strong coffee or espresso, 

room temperature or cold

2 Tbsp. dark rum 

1 Tbsp. almond extract 

1/4 cup coffee extract (optional) 

*Add coffee, rum, almond extract, and coffee extract to a bowl and mix until combined.

Filling 

2 1/2 cups mascarpone

1 tsp. orange zest 

1/2 tsp. almond extract 

9 egg yolks 

1 cup granulated sugar 

1/2 oz. gelatin (2 packets of 

powdered or 4 silver sheets) 

1/4 cup cold water

2 cups heavy cream

Cocoa powder (for garnish)

Directions

Dip half of the Ladyfingers in coffee soak for a few seconds each and lay evenly across the bottom of pan. Set aside remaining coffee soak and Ladyfingers until filling is ready.

Over a double boiler or in the microwave, slowly heat mascarpone, orange zest, and almond extract in a bowl until the mixture is melted. If the fat begins to separate, remove from heat and whisk until combined. 

To a microwave-safe bowl, add cold water and gelatin. If using powdered gelatin, make sure to stir until there are no clumps. Allow gelatin to bloom for about 5 minutes 

In a mixer, add egg yolks and sugar. Whip together on high for about 5 minutes until it is a pale yellow color and fluffy. Add the melted mascarpone and continue to whip for 1 minute until combined. 

Place gelatin in the microwave and heat for 15 seconds at a time until melted. If using sheet gelatin, remove water before melting. Once the gelatin is melted, slowly pour it into the mascarpone mixture while the mixer is running on medium speed. It should be added in a slow stream to avoid clumps and to ensure it is thoroughly mixed. 

In a bowl, whip heavy cream to soft peaks. Fold cream into mascarpone mixture until combined. Pour half of the mascarpone filling over the Ladyfingers in the pan and spread evenly. Dip the remaining Ladyfingers in the coffee soak and lay evenly across the filling. Spread the remaining half of the filling over the Ladyfingers. Chill tiramisu for at least 4 hours, up to 2 days. Before serving, dust the top with cocoa powder.


Visit crispellis.com for locations. 

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Lyndsay Green, a New York native, spent several years as a beauty editor at national glossies, including Ebony, Glamour magazine’s Glam Belleza Latina, and Teen Vogue. After relocating to Detroit in 2017, she served as managing editor at Hour Detroit, and has since transitioned into the role of the magazine's dining editor. Green devotes most of her time to eating her way through metro Detroit's culinary scene. At home, she's a budding homesteader growing her own organic produce — and a decent cook, too! Find her on Instagram at @ladyluff and email her at lgreen@hour-media.com.