Tiramisu Espresso Croissant Pudding
Flaky croissants soaked in espresso custard, swirled with mascarpone and finished with cocoa.
Contains dairy, eggs and gluten. Bobbie confirmed a 350°F (175°C) oven for 35–45 minutes and that the ¼ cup brown sugar is whisked into the espresso custard before it is poured over the croissants. Tips: day-old croissants give the best texture; optional 1 tbsp Kahlúa or coffee liqueur adds deeper flavor; chill at least 1 hour before baking; use quality mascarpone; finish with chocolate or cocoa just before serving. Variations: 1 tbsp chocolate syrup in custard; white chocolate shavings; ¼ cup chopped hazelnuts in filling; fresh raspberries or strawberries between layers. Make ahead: assemble up to 24 hours ahead and refrigerate. Leftovers keep airtight refrigerated up to 4 days. Reheat portions in microwave for 30–60 seconds or at 300°F (150°C) for 10–15 minutes. Freeze without topping up to 2 months; thaw overnight and reheat. Decaf espresso or coffee may be used. For a lighter version use half-and-half and reduce sugar by ¼ cup. Pair with coffee, vanilla ice cream, berries, whipped cream or chocolate sauce.
Ingredients
Croissant base
- 6 large croissants (about 12 oz)
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp sea salt
Espresso custard
- ¼ cup strong brewed espresso (cooled)
- ¼ cup brown sugar
- 1 tsp instant espresso powder (optional, for stronger flavor)
Mascarpone filling
- 8 oz mascarpone cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Topping
- 2 tbsp unsweetened cocoa powder
- ¼ cup dark chocolate shavings (optional)
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Method
- 1
Prep the croissants: cut croissants into bite-sized pieces and place them in a greased 9 × 13-inch baking dish.
- 2
Make the custard: whisk heavy cream, milk, sugar, eggs, vanilla, cinnamon and salt in a large bowl until well combined.
- 3
Add the espresso: whisk the cooled espresso, ¼ cup brown sugar and espresso powder (if using) into the custard until the sugar dissolves.
- 4
Assemble: layer half the croissant pieces in the prepared dish. Drizzle with half the espresso custard. Repeat with remaining croissants and custard.
- 5
Make the mascarpone filling: whisk mascarpone, powdered sugar and vanilla in a medium bowl until smooth and creamy.
- 6
Add the mascarpone: spoon dollops of mascarpone mixture over the top and swirl gently with a knife.
- 7
Bake uncovered at 350°F (175°C) for 35–45 minutes, until the center is set but still tender and the croissant tops are golden.
- 8
Finish: allow to cool slightly, then dust with cocoa powder and sprinkle with chocolate shavings.
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From Bobbie's “Bobbie's Recipe Card 120”. Written up by Bobbie's Kitchen · Updated 26 October 2026