Go Back

Tiramisu Croissant Pudding

If you ever find yourself with leftover croissants, this tiramisu croissant pudding is one of the most delicious ways to transform them into something truly special. Inspired by the classic Italian dessert, it combines espresso-soaked croissants with cocoa, white chocolate and a creamy mascarpone topping for a rich yet elegant pudding. It’s an excellent make-ahead dessert for dinner parties, festive gatherings or special occasions, as it can be fully prepared the day before and simply finished with a mascarpone topping just before serving. Elegant yet unfussy, it looks beautiful plated in neat squares or cut-out shapes and delivers all the indulgence of tiramisu. For a non-alcoholic version, omit the Amaretto and use extra espresso or a splash of almond essence instead.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup strong espresso cooled
  • 2 stale croissants
  • 2 Tbsp Amaretto
  • ? cup chopped white chocolate
  • 1 tsp vanilla extract
  • 1 large egg lightly beaten
  • 1 cup double cream
  • 2 Tbsp cocoa powder
  • Topping
  • 4 Tbsp mascarpone
  • 1 Tbsp icing sugar
  • 1 tsp Amaretto
  • To garnish
  • Cocoa powder or chocolate shavings
  • 2 Tbsp flaked almonds lightly toasted ( optional)

Method
 

  1. Preheat the oven to 180°C / 350°F. Grease a deep 20 × 20 cm oven-proof dish with butter.
  2. Cut the croissants into 1 cm-thick slices.
  3. Pour the espresso into a shallow bowl and stir in the Amaretto.
  4. Briefly soak the croissant slices in the coffee mixture, then arrange a layer in the prepared dish.
  5. Dust lightly with cocoa powder and scatter over some of the chopped white chocolate.
  6. In a bowl, mix the double cream with the vanilla extract and beaten egg (add a little sugar if you prefer a sweeter pudding).
  7. Pour half of the cream mixture over the croissants.
  8. Dip the remaining croissant slices in the coffee and create a second layer in the dish. Dust again with cocoa powder.
  9. Pour over the remaining cream mixture, ensuring all the croissants are well moistened.
  10. Leave to stand for 10 minutes, then gently press down to level the pudding.
  11. Bake for 20 minutes, until lightly golden.
  12. Allow to cool completely, then refrigerate overnight.
  13. Mix the mascarpone with the icing sugar until smooth, then stir in the Amaretto.
  14. Spread this cream over the chilled pudding then chill for 15 minutes to set.
  15. Dust with cocoa powder, then cut it into squares or use a cookie cutter to create individual portions.
  16. Top each portion with chocolate shavings or toasted almond flakes.