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Oriental Crispy Phyllo Tiramisu with Mascarpone Zabaglione

Tiramisu Variations, Phyllo Desserts, Mascarpone Creams, Fusion Pastries

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Oriental Crispy Phyllo Tiramisu with Mascarpone Zabaglione

Tiramisu Variations, Phyllo Desserts, Mascarpone Creams, Fusion Pastries

PREP time 5 min
BAKE 25-30 min
Chilling Time 1 hour 35 min (cream cooling & setting)
total time 2 hours 10 min
Yield 4–6 Individual Glass Servings
Difficulty Easy

Ingredients

  • Crunchy Phyllo Base

  • 1 package ready-made phyllo pastry sheets

  • 50g butter, melted

  • Mascarpone Zabaglione Cream

  • 250g premium mascarpone cheese

  • 5 egg yolks

  • ½ cup sugar

  • ½ cup water

  • Serving & Oriental Twist

  • High-quality cocoa powder (for dusting)

  • Optional: Few drops of rose water

Method

  1. 01

    Prepare & Bake Phyllo Squares: Halve the phyllo sheets package and slice into small squares using kitchen scissors. Toss thoroughly with melted butter in a bowl. Bake at 180°C (350°F) for 25–30 minutes until light golden (watch closely to prevent burning). Cool completely.
  2. 02

    Make Zabaglione & Pasteurize Yolks: Boil sugar and water in a small saucepan into a light syrup. In a separate bowl, beat the egg yolks while gradually drizzling in the hot syrup to whip into a light, airy, and pasteurized cream. Cover with plastic wrap and chill for 35 minutes.
  3. 03

    Combine Mascarpone Cream: Gently fold the chilled zabaglione foam into the mascarpone cheese until silky. Chill in the refrigerator for another hour.
  4. 04

    Assemble Dessert: Layer crispy baked phyllo squares into serving glasses or a dish, optionally drizzling a few drops of rose water over the phyllo layer. Top with mascarpone cream. Repeat for 3 layers, then finish with a generous dusting of cocoa powder.

Step by step

Clear process images displayed in the same order as the method.

The process begins by removing the protective plastic wrapping from a block of dough (likely phyllo or a similar pastry dough). 1
Unwrap Dough:

The process begins by removing the protective plastic wrapping from a block of dough (likely phyllo or a similar pastry dough).

The unwrapped dough block is then cut into smaller, manageable rectangles using kitchen shears. 2
Cut Dough:

The unwrapped dough block is then cut into smaller, manageable rectangles using kitchen shears.

The cut rectangles are peeled apart and manually torn or 3
Prepare Dough Shards:

The cut rectangles are peeled apart and manually torn or "shredded" into thin, delicate shards, which create the crispy texture of the final dish.

In a separate bowl, the liquid component is prepared. A whisk is used to break an egg into a rich, creamy mixture, creating the base custard or cream layer. 4
Combine Wet Ingredients:

In a separate bowl, the liquid component is prepared. A whisk is used to break an egg into a rich, creamy mixture, creating the base custard or cream layer.

The prepared dough shards are folded into the creamy egg mixture. A spatula is used to incorporate the dry pastry into the wet base until fully combined into a dense batter. 5
Fold in Cream:

The prepared dough shards are folded into the creamy egg mixture. A spatula is used to incorporate the dry pastry into the wet base until fully combined into a dense batter.

The prepared mixture is placed onto a decorative plate. A final, abundant topping of the crispy pastry shards is sprinkled over the top. 6
Final Assembly:

The prepared mixture is placed onto a decorative plate. A final, abundant topping of the crispy pastry shards is sprinkled over the top.

The beautifully assembled, layered dessert is ready to be served on a wooden board. 7
Serve:

The beautifully assembled, layered dessert is ready to be served on a wooden board.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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