Here’s Your Bite’s Walnut Tiramisu

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DESCRIPTION

Here’s Your Bite’s Walnut Tiramisu is a unique twist on the classic Italian dessert that layers rich California walnut mascarpone cream with espresso-soaked ladyfingers for a nutty, indulgent treat. Toasted and finely ground California walnuts are folded into the creamy filling and blended with cocoa for a bold dusting on top. This tiramisu offers deep flavor and satisfying texture in every bite.

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Total Time
6 Hrs, 25 Mins
Serves
8
Serving Size
1/8 of recipe
Meal
Dinner
Course
Desserts

Total Time

Prep Time
25 Mins
Cook Time
6 Hrs
Total Time
6 Hrs, 25 Mins

Nutrition

Calories
448 cal
Total Fat
33 g
Saturated Fat
15 g
Cholesterol
123 mg
Sodium
74 mg
Carbohydrates
30 g
Dietary Fiber
2 g
Total Sugars
8 g
Protein
9 g
Calcium
91 mg
Iron
2 mg
Potassium
178 mg

Ingredients

Walnut Mascarpone Filling:

  • ½ cup California walnuts, toasted and cooled

  • 8 oz mascarpone cheese, softened but still cool

  • ¾ cup heavy cream, cold

  • ⅓ cup powdered sugar

  • 1 tsp vanilla extract

Espresso Soak:

  • 1 cup strong brewed espresso or coffee, cooled

  • 2 tbsp coffee liqueur (optional, like Kahlúa)

Assembly:

  • 20–24 ladyfingers (Savoiardi)

  • Optional: ½ cup shaved dark orange chocolate for layering

Walnut Cocoa Dusting:

  • ½ cup California Walnuts, toasted and cooled

  • 2 tbsp unsweetened cocoa powder

  • 1 tbsp powdered sugar (optional)

  • Pinch of salt

Preparation

  1. In a dry skillet over medium heat, toast all of the walnuts (for both the filling and dusting) for 3-4 minutes until fragrant and slightly golden. Let cool completely.

  2. Add the walnuts to a food processor and pulse until finely ground (not pasty). Be careful not to over process. Remove half of the ground walnuts from the processor and set both aside (leave the second half in the processor).

  3. In a cold mixing bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Using a hand mixer or stand mixer, beat for 2–4 minutes, until thick, fluffy, and soft peaks form. Fold in half of the ground walnuts. Cover and refrigerate while you prep the rest.

  4. In a shallow dish, combine cooled espresso and coffee liqueur (if using) and set aside.

  5. To the remaining ground walnuts in the food processor, add the cocoa powder, powdered sugar (if using), and a pinch of salt. Pulse to combine, then set aside for dusting.

  6. One at a time, quickly dip ladyfingers into the espresso mixture, just 1–2 seconds per side. Layer soaked ladyfingers across the bottom of your dish (align them perpendicular to how you’ll slice it). Spread half of the walnut mascarpone cream over the ladyfingers. Sprinkle with shaved dark orange chocolate (if using) for a bittersweet citrus note.

  7. Add a second layer of dipped ladyfingers, followed by the remaining cream. Chill & Finish. Cover and refrigerate for at least 6 hours, preferably overnight.

  8. Just before serving, generously dust the top with the walnut-cocoa blend using a fine sieve. Slice and enjoy!