Tiramisu Danish Recipe

Activate yeast and mix

In a small bowl, combine warm water (1 tbsp), lukewarm milk (3 tbsp), and 1 tsp of the sugar. Stir in the instant yeast and let sit until foamy, about 5–7 minutes. In the bowl of a stand mixer fitted with the dough hook, combine 3 cups flour, 3 tbsp sugar, and 1 tsp salt. Add the softened butter, egg, and the foamy yeast mixture. Mix on low until flour absorbs liquids, then increase speed to medium and knead 4–6 minutes until a smooth, slightly tacky dough forms. If dough is too sticky, add up to 2 tbsp flour; if too dry, add 1 tsp water at a time.

First rise

Shape dough into a ball, place in a lightly greased bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Chill

After the first rise, punch down gently, flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes while you prepare the butter block and filling. Chilling makes laminating simpler.

On a piece of parchment, place the cold butter and 1 tbsp flour. Using the flat side of a bench scraper or a rolling pin, pound and fold the butter into a roughly 6x6-inch square. Keep edges straight; if the butter becomes too soft, chill for 10–15 minutes. The flour helps stabilize the butter. Chill the butter block until firm but pliable, about 15–20 minutes.

Roll the chilled dough on a lightly floured surface into a rectangle about 10x15 inches. Place the butter block centered on the lower two-thirds of the dough. Fold the top third of dough over the butter, then fold the bottom third up (letter fold) so butter is enclosed. Seal edges by pinching gently. Roll the dough into a 10x15-inch rectangle again, then perform a single letter fold (fold in thirds). Wrap and chill 30 minutes. Repeat roll-and-fold one more time (total of 2 folds). After final fold chill 30–60 minutes until firm.

Egg yolk sabayon (gentle cook)

Set a heatproof bowl over (not touching) simmering water to make a gentle double boiler. Whisk together 3 egg yolks and 1 tbsp granulated sugar until combined. Whisk constantly over the simmering water until the mixture thickens slightly, becomes pale and ribbons when lifted, about 3–5 minutes. Remove from heat and let cool slightly.

Combine mascarpone mixture

In a medium bowl, beat the mascarpone briefly to loosen. Fold the warm (not hot) egg yolk sabayon into the mascarpone until smooth. Stir in 1 tbsp instant espresso powder (dissolved in 1–2 tbsp hot water if needed) and 1 tbsp coffee liqueur (if using) and 1 tsp vanilla extract. In a separate chilled bowl, whip 1 cup heavy cream and 1 tbsp sugar to soft-medium peaks. Gently fold whipped cream into the mascarpone mixture until homogenous and spreadable. Chill in refrigerator while you shape the danishes.

Combine 1 cup cooled strong espresso or dark coffee with 1 tbsp granulated sugar; stir until sugar dissolves. This will be used to brush the pastry layers. Sift 2 tsp cocoa powder and set aside for dusting. If using confectioners' sugar for a light glaze, whisk it with 1–2 tsp water or milk until a smooth, slightly pourable glaze forms.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment.

Roll and cut danish shapes

Remove chilled laminated dough and roll to a 12x16-inch rectangle about 1/4-inch thick on a lightly floured surface. Trim edges for clean rectangles. Using a knife or pastry cutter, cut the dough into twelve roughly 3x4-inch rectangles (adjust size to preference).

Brush with coffee and fill

Lightly brush the top of each rectangle with the coffee soak (do not saturate). Using a spoon or piping bag, place about 1.5–2 tablespoons of the mascarpone tiramisu filling in the center of each rectangle, leaving a 1/2-inch border. Optionally fold slightly over opposite edges to form a shallow rim to hold filling.

Egg wash and sugar

Beat 1 egg with 1 tsp milk to make an egg wash. Brush the exposed pastry borders lightly with egg wash and sprinkle with coarse sugar if desired.

Bake

Bake danishes on the prepared sheets for 12–16 minutes, rotating halfway, until puffed and golden brown. Watch closely so mascarpone filling does not brown excessively; it should set but remain creamy.

Cool and final coffee brush

Remove from oven and let cool on wire racks for 10 minutes. Using a pastry brush, gently brush a little more coffee soak onto the pastry tops for extra tiramisu flavor (do not soak). Allow to cool to warm (not hot) before finishing.

Dust and glaze

Just before serving, dust each danish with a light layer of sifted cocoa powder (about 1/8 tsp per danish). If using the optional confectioners' sugar glaze, lightly drizzle a small amount over the edges (avoid glazing the mascarpone center).

Serve warm or at room temperature. If not serving immediately, store cooled danishes in an airtight container in the refrigerator up to 48 hours — the pastry will lose some flakiness but the tiramisu flavor will develop. Reheat gently in a 325°F (160°C) oven for 5–7 minutes to refresh the crust before serving.