| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 ounces mascarpone cheese
- 1/3 cup confectioners’ sugar
- 1/4 cup brewed espresso, cooled, plus more as needed
- 1 prebaked pizza shell
- Unsweetened cocoa powder, for dusting
Instructions
- Preheat oven to 300 degrees F.
- In a food processor, whip the mascarpone cheese and confectioners’ sugar until smooth and creamy. Add espresso, process until mixture is creamy and spreadable. Add a bit more espresso if mixture is too stiff.
- Spread the tiramisu filling over baked pizza shell. Create a dappled effect by first dusting the cheese liberally with cocoa powder, followed by a very light dusting.
- Place on a baking sheet in the oven just until slightly warmed.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 274 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 47 mg |
| Sodium | 402 mg |
Reviews
Not a great flavor or texture. Very little to do with Tiramisu. There are far better dessert options than this
This was an excellent recipe! I guess people should really read the recipe before they start. This was by no means a “Messipe.”
Horrible recipe! They say cook time is 5 minutes but after 3 the pizza was burning and the tiramasu was liquified! They either need to change the recipe or explain it better. The only way I can see this recipe working is if you prewarm the crust and then spread the tiramasu and then put in the oven for a minute. They should have said. No wonder people call Rachel Ray’s recipes “messipes”.
awsumo
I’m not sure what’s wrong with this recipe, but we ended up with a sort of tiramisu milkshake–not something you can spread on a pizza shell. We tried thickening it with egg yolks in a double boiler (like most standard tiramisu recipes), but even that didn’t help much.
We had to tear up the shell and serve a sort of tiramisu trifle, but no one was impressed.