If I were to imagine Bigne with Tiramisu Mascarpone Cream as a person, I would characterize them as “easy-going” because that is the exact feeling you get while baking them.

So, you may have noticed, if you are a frequent visitor of this blog, that I already wrote a piece about Bigne’s ( or choux pastry), and you may also be asking yourself, ‘Why write another thing about Bigne’s?’, and my answer is because they are so damn good.

Ok, I kinda got carried away there. I mean, they are good, but it’s not just that. You can literally do anything with Bigne’s!

Anything…? OK, not anything, but you can make/prepare them in many different ways. Bignes can be savory, sweet, or sour. They can be the decoration or the main course. You can put five million different types of filling and decorate them as you please. And this is why they are one of my favorite things to bake: You can let your imagination go wild. Otherwise, enough about my love for bignes in general; let’s get to the recipe!!!

Bigne (choux pastry) with Tiramisu Mascarpone Cream

These bigne have a sweet, gooey twist inside them …. Tiramisu Mascarpone Cream!

You might remember this cream if you’ve peaked at my tiramisu recipe. Now, if you’ve ever tried mascarpone cream, and I hope everyone has and if you didn’t, I feel sorry for you, but at least now you can try it; it is a soft, delicate cream that makes me want to chug an entire gallon of it on the daily but, alas, I can’t do that unless I want to die from organ failure.

Bigne (choux pastry) with Tiramisu Mascarpone Cream

Bigne with Tiramisu Mascarpone Cream

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Intermediate Best Season: Suitable throughout the year


To make bignè (Italian cream puffs) filled with tiramisu cream, you'll first need to prepare the bignè pastry and then make the tiramisu cream filling.


Cooking Mode Disabled

Bigne (Choux Pastry)

Tiramisu Mascarpone Cream


Bigne (Choux Pastry)

    • Pour the water into a saucepan, add the butter, sugar, and salt, and boil.
    • Remove the pan from the heat and add the flour, stirring continuously to avoid lumps.
    • Place the saucepan back on low heat and stir vigorously, slamming the mixture with a wooden spoon until the dough combines and begins to come away from the sides of the pan (you will see the white film on the walls of the pan).
    • Remove the pan from the heat and let the mixture cool down.
    • Add the eggs one by one to the cool mixture and mix well.
    • Spoon the dough into a pastry bag and pipe the desired shape onto the baking sheet.
    • Bake in the preheating oven at 200°C (400°F) until the choux pastry shells puff up and are golden brown.

Tiramisu`Mascarpone Cream

    • Work the egg yolks in a mixer at maximum speed with the sugar until the mixture becomes light and smooth.
    • Add the mascarpone cheese little by little with the mixer in action, amalgamating it very well to avoid lumps.
    • In a clean bowl, whip the egg whites, then incorporate them into the mascarpone cream mixture with a spatula from top to bottom until you get a smooth cream.
    • Put the cream into a pastry bag with a thin tip and fill the bigne from the bottom. And dust with unsweetened cocoa powder.


Keywords: Bigne with tiramisu

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