Flower Power Tiramisu (Easy bonCOOK Version)
Active Time: 50 minutes
Total Time: 12–16 hours (includes setting the shells, freezing overnight, and 2–3 hours thaw time)
Yield: 12 servings
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Ingredients
White Chocolate Shell (NO tempering)
- 10.5 oz white candy melts or melting wafers
- ½ teaspoon neutral oil (optional — for shine + smoother brushing)
Coffee Syrup (Official punch au café)
- 1 cup strong brewed coffee
- 3 Tbsp powdered sugar
- 1 tsp coffee extract
- 1 Tbsp + 1 tsp amaretto
Ladyfingers
- 24–30 store-bought ladyfinger cookies (Savoiardi)
Tiramisu Cream Filling
(Based on the official yolk-syrup sabayon method.)
- 4 large egg yolks
- ½ cup granulated sugar
- 4 Tbsp water
- 1¼ cups mascarpone (250 g)
- 1⅓ cups heavy cream (300 g), cold
Instructions
-
Prepare the Candy Melt Shells (NO tempering needed)
Place your Flower Mold on a Perforated Baking Sheet. Melt candy melts in the microwave at 50% power, stirring every 30 seconds. Whisk in a tiny bit of oil (¼–½ teaspoon) for smoothness and shine. Brush a thin layer of melted coating inside each Flower cavity. Let set 10–15 minutes. Apply a second coat for strength. Let set completely. -
Make the Coffee Syrup
Mix hot coffee with powdered sugar until dissolved. Stir in coffee extract and amaretto, (optional). Cool completely. -
Prepare the Tiramisu Cream
(This matches the official sabayon + cream method.) In a small saucepan, heat sugar + water until a light syrup forms. Beat egg yolks in a mixer until pale. Slowly pour the hot syrup into the yolks while mixing (cooks and stabilizes them). Whip until thick and slightly cooled. In another bowl, whip mascarpone + heavy cream into soft-firm peaks. Fold mascarpone cream into the yolk mixture. -
Assemble (bonCOOK EASY METHOD)
Pipe or spoon a layer of tiramisu cream into each chocolate-lined cavity. Break ladyfingers into pieces. Dip briefly into the coffee syrup and place on top of the cream. Add a second layer of tiramisu cream. Add another lightly soaked ladyfinger piece. Smooth the tops. Cover and freeze overnight (for clean unmolding). Unmold and dust gently with cocoa powder. - Serving
Let thaw in the refrigerator 2–3 hours before serving. They’ll slice silky smooth and stand tall.
