Walnut Tiramisu

This California Walnut Tiramisu is a nutty twist on the classic Italian dessert, layered with a creamy toasted walnut mascarpone filling and topped with a rich walnut-cocoa dusting. The walnuts add a warm, nutty depth that plays beautifully with bold espresso and soft ladyfingers. It’s simple to assemble, perfect for making ahead, and guaranteed to impress. Enjoy!

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

• Dish size: 8x8 or similar (I used a 10.5" x 7.5")

  
  

Walnut Cocoa Dusting

• ½ cup California Walnuts, toasted and cooled

• 2 tbsp unsweetened cocoa powder

• 1 tbsp powdered sugar (optional)

• Pinch of salt

  
  

Instructions:

Toast the Walnuts

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.

Make the Walnut Mascarpone Cream

1. 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).

2. In a cold mixing bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla.

3. Using a hand mixer or stand mixer, beat for 2–4 minutes, until thick, fluffy, and soft peaks form.

4. Fold in half of the ground walnuts. Cover and refrigerate while you prep the rest.

Prepare the Espresso Soak

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

Make the Walnut Cocoa Dusting

1. 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.

Assemble the Tiramisu

1. One at a time, quickly dip ladyfingers into the espresso mixture, just 1–2 seconds per side.

2. Layer soaked ladyfingers across the bottom of your dish (align them perpendicular to how you'll slice it).

3. Spread half of the walnut mascarpone cream over the ladyfingers.

4. Sprinkle with shaved dark orange chocolate (if using) for a bittersweet citrus note.

5. Add a second layer of dipped ladyfingers, followed by the remaining cream.

   
   

6. Chill & Finish

1. Cover and refrigerate for at least 6 hours, preferably overnight.

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

Servings: 6-8

Prep time: 25-30 min

"Cook" time: 6 hours - overnight