French silk tiramisu aka a beautiful combination of rich chocolate french silk pie and creamy eggless tiramisu.
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french silk tiramisu
Hello hello! If you’re here, it’s probably because you love chocolate and coffee like myself. I love combining two desserts into one because it just mathematically make sense that it doubles the deliciousness. This is my french silk tiramisu, which is a combination between french silk pie and tiramisu.
If you haven’t heard of french silk pie, it’s typically made with an oreo crust that’s topped with a rich chocolate custard that’s enriched with butter and lightened up with whipped cream. Typically the eggs are raw but no need to worry about that here because we’re cooking them. And for the tiramisu, we’re making an eggless tiramisu filling made up of mascarpone, sugar, vanilla bean paste and heavy whipping cream to make things easier, but still super delish. And of course, the tiramisu is stuffed with coffee liquor and espresso-soaked ladyfingers.
The only thing special you’ll need is a 7″ springform pan – you can find the one I used here. But other than that, this french silk tiramisu is super easy to make. So let’s get into it! 🙂
why you’ll love this french silk tiramisu:
- French silk pie: it’s dense, rich, and oh-so-chocolatey.
- Tiramisu: we’re making an easier version of tiramisu that’s eggless but still just as delish as the real deal.
- The perfect make ahead dessert: because it needs to chill to firm up, this is the perfect dessert to make the day before a party or get-together so you don’t need to worry about dessert the day of.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
whisk the egg mixture constantly for the pie
To cook these eggs, we’re whisking them with sugar on the stovetop. You’ll want to whisk that mixture constantly (it doesn’t have to be fast, just constant movement) while it’s over the heat in order to not make scrambled eggs.
let the chocolate egg mixture cool down
You’re going to want to let the chocolate and egg mixture sit at room temperature for at least 15-20 minutes to cool down before adding it into the butter. This is just going to make sure that everything sets up properly and that we won’t have anything curdle!
Use room temperature ingredients:
This is super important for allowing the batter to come together smoothly. You’ll want to take your ingredients out of the fridge about an hour before baking to allow them enough time to come to room temperature.
Let your coffee mixture cool down
If your coffee mixture is hot, you’re not going to have a fun time dipping the ladyfingers into them. From my tests, brewing the mixture and setting it in the fridge while you make the mascarpone cream gives you the perfect amount of time for it to come to at least room temperature.
Dip the ladyfingers fast
You’re not going to want the ladyfingers to sit in the espresso mixture, just quickly dunk them on both sides then take them out. Otherwise, they’ll start to fall apart.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for french silk tiramisu:
oreo crust:
- Oreos: You’ll need just some regular oreos for the crust, I used minis because it’s what I had on hand.
- Unsalted butter: For binding the crust together. You can use salted butter in it’s place, or a vegan butter stick alternative.
french silk pie filling:
- Egg: Make the filling custardy, thick, and rich.
- Granulated sugar: for sweetening the filling.
- Semi-sweet chocolate baking bars: If you can, it’s best to use high-quality chocolate baking bar here and not chocolate chips – which have less flavor and additives that can mess with the texture of the filling.
- Unsalted butter: for richness and flavor. You can use salted butter in it’s place (just be sure to omit the extra salt.)
- Salt: for flavor – never skip on the salt!
- Heavy whipping cream: for lightening up the filling.
ladyfinger soak:
- Espresso: the base of the soak. You could also use cold-brew or strongly brewed coffee here.
- Coffee liquor: my favorite (and the one I used here) is Kahlua. You can also leave out the liquor if desired.
- Granulated sugar: just a tiny bit to lightly sweeten the soak and take away some of the bitterness of the liquor and espresso.
- Ladyfingers: make sure you have the hard, crunchy ladyfingers rather than the cakey ones which will fall apart. If you’re able to get them, Savoirardi are the ones I use and prefer.
mascarpone whipped cream:
- Mascarpone: for flavor and for thickening the whipped cream.
- Vanilla: for flavor, you can use extract or vanilla bean paste.
- Granulated sugar: for a bit of sweetness.
- Heavy whipping cream: the base of the whipped cream, whips up the mascarpone.
- Cocoa powder: for dusting on top – any cocoa powder will work here.
how to make french silk tiramisu
Below are some images of what the french silk tiramisu looks like at various points of the process. You can find the full recipe at the end of the blog post!
- Crush the oreos, mix butter into them, and press the crust into a springform pan. Freeze while you make the french silk pie.
- Cook the eggs and sugar, then mix in the chocolate.
- Slowly beat the chocolate custard into the butter.
- Fold whipped cream into the custard.
- Dip ladyfingers in the espresso soak and layer them on to the french silk pie.
- Top with mascarpone whipped cream, repeat, and chill for at least 4 hours before serving.
french silk tiramisu recipe q&a
How to make completely eggless tiramisu
If you have an egg allergy, it’s important to note that most store-bought ladyfingers have eggs baked into them – and the eggless in this eggless tiramisu is referring to the filling. I haven’t seen any readily available to purchase eggless ladyfingers but I have seen recipes online for them!
Can I make this in a different sized pan?
You can make this in an 8″ cake pan, just note that your layers will be thinner.
can I make this cake ahead of time?
Definitely! This is a great make-ahead dessert because it needs to set up and chill in the fridge. You can make everything a day in advance and just keep it in the fridge until you’re ready to serve it.
how to store french silk tiramisu
Once you assemble the cake, you’ll want to keep it stored in an airtight container in the fridge, where it will keep well for about 4 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
French Silk Tiramisu
Ingredients
French Silk Pie
- 1 egg
- 60 g granulated sugar (¼ c. + 2 tsp.)
- 56 g semi-sweet chocolate baking bar (⅓ c.)
- 42 g unsalted butter room temperature (3 tbsp.)
- ⅛ tsp. salt
- 60 g heavy whipping cream (2 oz.)
Oreo Crust
- 205 g oreos (~18 standard cookies)
- 42 g unsalted butter (3 tbsp.)
Espresso Soak
- 30 g coffee liquor such as kahlua (1 oz.)
- 12 g granulated sugar (1 tbsp.)
- 100 g espresso (3 ⅓ oz.)
- 13 ladyfingers
Tiramisu
- 226 g mascarpone (1 c.)
- 25 g granulated sugar (2 tbsp.)
- 2 tsp. vanilla bean paste
- ⅛ tsp. salt
- 240 g heavy whipping cream (8 oz.)
Instructions
French Silk Pie
- Finely chop up the chocolate and set it aside.
- Add the egg and sugar to a small saucepan. Set the mixture over medium heat, and constantly whisk the mixture until it reaches a temperature of 170℉ / 76℃.
- Remove the mixture from the heat, and immediately stir in the chocolate. Stir until the mixture is cohesive, then set it aside to cool for at least 15 minutes.
Oreo Crust
- In the meantime, make the oreo crust. Add the oreos (with the filling) and the butter to a food processor. Pulse the mixture until smooth and sandy. [Alternatively, crush the oreos super finely in a large ziploc bag, then stir in the melted butter.]
- Press the mixture into the bottom and a little bit up the sides of a 7" springform, then place the pan into the freezer to firm up while you finish making the french silk pie filling.
French Silk Pie
- Add the heavy whipping cream to a medium sized mixing bowl. Beat the mixture with a hand or stand mixer until it reaches stiff peaks. Set aside in the fridge.
- Once the chocolate mixture has cooled, add the butter and salt to a medium sized mixing bowl. With a hand or stand mixer, beat the butter and salt for 2-3 minutes, until it's light and fluffy.
- With the mixer running, start adding in big dollops of the chocolate egg mixture, mixing until combined before adding in the next. Once all of the chocolate has been incorporated, beat the mixture for an additional 2-3 minutes, until light and fluffy.
- Add in the whipped cream and very gently fold it into the chocolate mixture.
- Pour the french silk pie filling over the oreo crust and smooth it into an even layer. Cover and set the french silk pie in the fridge while you make the tiramisu.
Espresso Soak
- Add the coffee liquor (optional) and sugar to a small shallow bowl. Brew the espresso into the bowl, then mix to dissolve the sugar and set the bowl in the fridge to cool while you make the tiramisu filling.
Tiramisu
- Add the mascarpone, sugar, vanilla, salt, and heavy whipping cream to a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment until stiff peaks form.
Assembly
- Remove the french silk pie and coffee soak from the fridge.
- Dip the ladyfingers into the coffee mixture on both sides, and place them on top of the french silk pie. You will need to cut two of the ladyfingers in half to fit.
- Dollop ~60% of the tiramisu filling over the ladyfingers and spread it into an even layer.
- Dip the remaining ladyfingesr into the coffee mixture on both sides and layer them on top of the tiramisu filling.
- Transfer the remaining tiramisu filling to a piping bag fitted with your tip of choice, and pipe a design on top of the ladyfingers. Loosely cover the pan with plastic wrap and place it in the fridge for at least 4 hours to firm up.
- Dust with cocoa powder, then slice, serve, and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.