Tiramisu Custard Bars

Featured in desserts.

Hey there! Just look at these gorgeous Tiramisu Custard Bars - aren't they calling your name? That velvety smooth custard center sandwiched between coffee-infused sponge cake and dusted with rich cocoa powder is pure bliss! I love how the creamy middle is so perfectly set yet still tender when you slice into it. The contrast between the dark cocoa top and the golden custard is absolutely stunning. These bars are impressive enough for guests but simple enough for a weekend treat. Trust me, one bite and you'll be transported straight to an Italian café!

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Updated on Tue, 11 Mar 2025 00:27:44 GMT
Creamy tiramisu custard bar with cocoa dusting on white plate, showing perfect layers pin it
Creamy tiramisu custard bar with cocoa dusting on white plate, showing perfect layers | lonerecipes.com

I first encountered this magnificent dessert during a culinary tour through northern Italy. What struck me immediately about these Tiramisu Custard Bars was how they transformed the classic tiramisu into something more structural and satisfying. The custard layer is exceptionally creamy, with a perfect balance of sweetness and coffee notes that doesn't overwhelm the palate. Unlike traditional tiramisu which can sometimes become soggy, these bars maintain distinct layers that create a beautiful textural experience. The coffee-soaked base provides a subtle bitter note that contrasts beautifully with the silky custard center, while the cocoa-dusted top adds that characteristic tiramisu finish. I've made these countless times since that trip, and they never fail to transport me back to that small pasticceria in Milan where I first tasted them.

Why I love this recipe

I absolutely adore this Tiramisu Custard Bars recipe for so many reasons. First, it delivers all the classic flavors of tiramisu but in a more approachable, easy-to-serve format. The texture is what truly wins me over - that perfectly set custard center is silky smooth with just the right amount of firmness to hold its shape when sliced. I love how the coffee flavor infuses throughout without being overwhelming, creating a sophisticated dessert that isn't too sweet. What makes this recipe special is its versatility; it can be made a day or two ahead, which is perfect for entertaining. The visual appeal is undeniable too - those distinct layers create such an elegant presentation that always impresses guests. Perhaps what I appreciate most is how this recipe has become my signature dessert, the one friends and family request for special gatherings. It strikes that perfect balance between impressive and achievable, and watching people close their eyes in bliss with the first bite brings me absolute joy every time.

What You Need From Your Kitchen

  • Mascarpone cheese: provides the rich, creamy base for the custard layer
  • Ladyfingers: form the coffee-soaked foundation of the dessert
  • Strong coffee: infuses the dessert with classic tiramisu flavor
  • Heavy cream: adds lightness and volume to the custard layer
  • Eggs: create structure and richness in the custard
  • Cocoa powder: provides the characteristic dusting on top
  • Coffee liqueur: enhances the coffee flavor with subtle complexity

Let's Make These Together

Prepare the coffee mixture
Start by brewing a strong cup of coffee and allowing it to cool completely. Once cool, mix it with coffee liqueur if you're using it. This creates the perfect soaking liquid for your ladyfingers that provides that distinctive tiramisu flavor without making them too soggy.
Create the perfect base
Line your baking dish with parchment paper, leaving some overhang for easy removal later. Then quickly dip each ladyfinger in the coffee mixture—just a second on each side—and arrange them in a single layer. Don't soak them too long or they'll fall apart!
Master the custard
The custard is the star of these bars. Beat your mascarpone until smooth, then separately whip the cream to stiff peaks and beat the egg yolks with sugar until pale and fluffy. Combining these three components carefully—folding rather than stirring—gives you that perfect airy yet rich texture.
Add the finishing touch
After pouring the custard over your ladyfinger base, create that classic tiramisu look by sifting a generous layer of cocoa powder mixed with espresso powder over the top. This not only looks beautiful but adds that slight bitterness that balances the creamy sweetness.
Allow time to set
Patience is key! Let your tiramisu bars chill for at least 4 hours, but overnight is even better. This allows the flavors to meld and the custard to set properly, making it easier to slice into beautiful, clean-edged portions that will showcase all those lovely layers.
Recipe picture pin it
Close-up of tiramisu dessert bar with fork, displaying creamy center and dusted cocoa top | lonerecipes.com

Switch Things Up

The first time I made these Tiramisu Custard Bars, I was trying to simplify my grandmother's traditional tiramisu recipe for a dinner party. The original recipe required individual servings and was quite time-consuming. By transforming it into bars with a custard-forward approach, I not only saved time but actually created something my guests preferred! I've experimented with different coffee varieties - a medium-dark roast with chocolatey notes works wonderfully. Sometimes I'll add a hint of orange zest to the custard for a subtle citrus twist that complements the coffee beautifully. The key is allowing enough chilling time for the custard to set properly.

Perfect Pairings

These Tiramisu Custard Bars pair beautifully with a variety of accompaniments to elevate your dessert experience. Serve alongside a shot of espresso or a creamy cappuccino for an authentic Italian coffee-and-dessert moment. For an indulgent after-dinner treat, try pairing with a small glass of Vin Santo, Amaretto, or coffee liqueur. Fresh berries, particularly raspberries or strawberries, provide a bright, acidic contrast to the creamy richness of the bars. For a simple but elegant presentation, serve with a light dusting of additional cocoa powder and a small dollop of lightly sweetened whipped cream on the side.

Elegant square of tiramisu with distinct custard layer between coffee-soaked sponge cake pin it
Elegant square of tiramisu with distinct custard layer between coffee-soaked sponge cake | lonerecipes.com

Frequently Asked Questions

→ Can I make these Tiramisu Custard Bars ahead of time?

Absolutely! In fact, these bars benefit from being made 1-2 days in advance. The flavors develop and the custard sets more firmly, making for cleaner slices and better flavor. Just keep them covered in the refrigerator until ready to serve.

→ Is there a non-alcoholic version of this recipe?

Yes, you can easily omit the coffee liqueur and just use additional strong coffee instead. The flavor will be slightly less complex but still delicious. You could also add a teaspoon of vanilla extract to the coffee mixture for additional flavor.

→ Can I freeze Tiramisu Custard Bars?

While you can freeze these bars, the texture of the custard may change slightly upon thawing. If you do freeze them, wrap tightly in plastic wrap and foil, freeze for up to 1 month, and thaw overnight in the refrigerator before serving.

→ What type of ladyfingers work best for this recipe?

Italian-style savoiardi ladyfingers (the firmer, drier type) work best for this recipe as they hold up better when soaked in the coffee mixture. Soft ladyfingers may become too soggy and won't provide the proper structure for the bars.

→ Is it safe to eat the raw eggs in this recipe?

Traditional tiramisu does contain raw eggs, which may pose a risk for certain populations. For a safer alternative, you can use pasteurized eggs, or cook the egg yolks with the sugar to 160°F (71°C) to create a zabaglione before incorporating them into the mascarpone mixture.

→ How do I get clean slices when cutting the tiramisu bars?

For perfectly clean slices, dip a sharp knife in hot water, wipe it dry, then make your cut. Clean and rewarm the knife between each slice. Chilling the dessert thoroughly (at least 4 hours or overnight) also helps achieve neater cuts.

Conclusion

These Tiramisu Custard Bars offer the perfect balance of creamy custard, coffee-soaked cake, and rich cocoa. The rectangular bars make for an elegant presentation that's easier to serve than traditional tiramisu. Make them a day ahead for the flavors to fully develop, and watch as your guests are transported to the streets of Italy with each delicious bite. Simple to prepare yet impressive to serve, these bars will become your go-to dessert for gatherings and special occasions.

Tiramisu Custard Bars

Indulgent creamy custard layered between coffee-soaked sponge cake and dusted with rich cocoa powder for an elegant dessert experience.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
240 Minutes
By: chris

Category: desserts

Difficulty: intermediate

Cuisine: Italian

Yield: 12 Servings (12 balls)

Dietary: Vegetarian, Contains Dairy

Ingredients

018 oz mascarpone cheese, softened
021 cup heavy cream
031/2 cup granulated sugar
043 large eggs, separated
051 tablespoon vanilla extract
061 cup strong brewed coffee, cooled
072 tablespoons coffee liqueur (optional)
081 package ladyfingers (about 24)
091/4 cup unsweetened cocoa powder
101 teaspoon espresso powder
111/4 teaspoon salt

Instructions

Step 01

Prepare a 9x13 inch baking dish by lining with parchment paper. Mix cooled coffee with coffee liqueur (if using) in a shallow dish. Quickly dip ladyfingers one at a time into coffee mixture and arrange in a single layer at the bottom of the prepared dish.

Step 02

In a large bowl, beat mascarpone cheese until smooth. In a separate bowl, whip heavy cream until stiff peaks form. In another bowl, beat egg yolks with sugar until pale and creamy. Mix vanilla extract into the yolk mixture.

Step 03

Fold the mascarpone into the egg yolk mixture until well combined. In a clean bowl, beat egg whites with salt until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, then carefully fold in the beaten egg whites until just incorporated.

Step 04

Pour the custard mixture over the ladyfinger layer and smooth the top with a spatula. Mix cocoa powder with espresso powder and sift evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 05

When ready to serve, lift the dessert out of the pan using the parchment paper. Cut into squares with a sharp knife, wiping the blade clean between cuts for neat edges. For best presentation, let bars sit at room temperature for 10-15 minutes before serving.

Notes

  1. For a non-alcoholic version, simply omit the coffee liqueur and use additional strong coffee instead.
  2. Make sure to dip the ladyfingers very quickly into the coffee mixture—just 1-2 seconds per side—to prevent them from becoming too soggy.
  3. Raw eggs are used in this recipe. If you're concerned about consuming raw eggs, use pasteurized eggs or an egg substitute suitable for tiramisu.
  4. The dessert can be made up to 2 days in advance and kept refrigerated.
  5. For cleaner cuts, dip your knife in hot water and wipe it clean between slices.

Tools You'll Need

  • 9x13 inch baking dish
  • Parchment paper
  • Electric mixer or stand mixer
  • Large mixing bowls
  • Rubber spatula
  • Fine mesh sieve
  • Shallow dish for coffee dipping
  • Plastic wrap
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (mascarpone cheese, heavy cream)
  • Eggs
  • Wheat (ladyfingers)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 18 g
  • Total Carbohydrate: 32 g
  • Protein: 6 g

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