Instant™ Pod™ Tiramisu

By: Instant Pot Culinary Team

Instant Pod Tiramisu

Serves 4-6

Prep Time 25 minutes

Resting Time 3 hours (in refrigerator)



2 espresso pods

4 eggs (separated yolks and egg whites)

6 tablespoons of granulated sugar (2 tablespoons for Yolk, 4 tablespoons for egg white)

1 tablespoon gelatine

120 ml heavy cream

2 tablespoons water

16-18 lady fingers

475g mascarpone cheese room temperature

1 vanilla bean past or 1 tsp of vanilla extract

2 tablespoons spoon unsweetened cocoa for dusting


Coffee Directions

  1. Touch the power key.
  2. Open the top cover of the Instant Pod coffee maker.
  3. Insert the Nespresso pod. 
  4. Close the top cover.
  5. Place your bowl beneath the brew spout on the drip tray plate.
  6. Select the 6oz option from the espresso section. 
  7. When the water stops dripping, open the top cover of the Instant Pod coffee maker. (Repeat the procedure from step 3 to 7 then put it aside to cool it off. Alternatively, you can put the espresso into the refrigerator to chill)


Yellow Filling Directions

  1. In a mixer using the whipping attachment, whip yolks and sugar until thick and lemon-coloured. 
  2. Add mascarpone and whip until well incorporated.
  3. Pour water into a small bowl, then pour powdered gelatin over it.  Let the gelatin powder absorb all of the water (don't stir it). Then place the bowl on top of a small saucepan containing simmering water (creating a double boiler).
  4. Once the gelatin dissolves completely, pour into the mascarpone and yolk mixture, then fold well thoroughly. 


White Filling Directions

  1. In a separate bowl, whip egg whites to a soft peak. Gradually add sugar until stiff and glossy peaks form.
  2. Whip the heavy cream with the vanilla bean paste or the vanilla extract in another bowl to a stiff peaks as well.


Combining the Fillings Directions

  1. Fold whites into mascarpone and yolk mixture, then fold in the whipped cream.
  2. Put the mixture in a squeezy bag and put it aside. 


Tiramisu Directions

  1. Soak ladyfingers, one at a time, in the prepared and chilled espresso.
  2. Align soaked ladyfingers close together in rows until the bottom of the pan is completely covered.
  3. Squeeze half of the mascarpone cream filling over the ladyfingers. 
  4. Repeat process with another layer of ladyfingers and layer of mascarpone cream filling cream over it. Use a rubber spatula to smooth and flatten the top evenly.
  5. Refrigerate at least 3 hours. Dust with cocoa powder before serving.