Adapted by JojoM

Mini tiramisu-inspired opera cakes layered with coffee sponge, cocoa-nib praline, chocolate ganache, mascarpone mousse and glossy coffee glaze.
These mini opera cakes take the essence of tiramisu—coffee, mascarpone, chocolate—and compress it into glossy, bite-sized petit fours. Each layer brings its own flavour: tender coffee sponge, crunchy cocoa-nib praline, silky ganache, light mascarpone mousse and a shiny coffee glaze. Perfect for celebrations, gifting, or a refined after-dinner treat.
A light but flavour-forward base that carries all the other layers. The butter-coffee paste deepens the aroma while the whipped whites keep it airy.
This praline brings crunch and a subtle bitterness that balances the sweetness of the mousse and glaze. The long mixing time develops a beautiful granular paste.
Silky and rich, this layer ties the tiramisu and opera profiles together. Emulsifying properly ensures a glossy, stable finish.
Inspired by manjar blanco and café pasado, this slow-reduced milk jam adds caramel depth and a floral coffee note unique to Peruvian beans.
Light, creamy, and infused with coffee—this mousse softens the intensity of the praline and ganache while keeping the tiramisu spirit alive.
A simple two-ingredient coating that sets quickly and gives each bite its signature glossy shell.
Whipped just to soft peaks, it brings elegance and lift to the final garnish.
A deeper, more aromatic praline that adds crunch and concentrated coffee flavour.
Bright coffee notes in a soft gel that helps contrast the richness of the mousse.
A professional final touch that adds shine without adding heaviness.
The key to clean, professional layering is freezing between steps. Each element is added in sequence—sponge, praline, ganache, mousse—before the bites are dipped and decorated. Freezing also improves the texture after glazing, giving you crisp edges and a smooth finish.
Serve slightly chilled so the coating stays crisp but the interior begins to soften. A dusting of cocoa or crushed praline adds a lovely finish.
Enjoy crafting these bakery-style tiramisu opera bites—they’re small, but the flavour and technique inside each one make them unforgettable.```
Mini tiramisu-inspired opera cakes layered with coffee sponge, cocoa-nib praline, chocolate ganache, mascarpone mousse and glossy coffee glaze.

Freeze between layers for clean, defined structure.
Use strong freshly ground coffee for best depth of flavour.
Keep coating at 35°C for even dipping.
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Whip butter with ground coffee until smooth.
Beat egg yolks with sugar (1).
Sift flour and starch together.
Whip egg whites to stiff peaks, adding sugar (2).
Combine yolk mixture with butter–coffee paste.
Fold in whites, then flour mixture gently.
Spread to 1 cm thick and bake at 175°C for 13 minutes.
Cut into 3 cm disks.
Roast hazelnuts at 160°C for 15 minutes.
Prepare dry caramel and pour over nuts; add cocoa nibs.
Mix with oil and fleur de sel.
Process with flat beater 30 minutes to create granular praline.
Bring milk, cream, and glucose to a boil.
Emulsify with chocolate.
Mix in clarified butter.
Boil milk; add piloncillo and baking powder.
Reduce to one quarter, stirring often.
Add ground coffee.
Mix all ingredients until a smooth mousse forms.
Melt cocoa butter; pour over chocolate and blend.
Combine ingredients and whip to soft peaks.
Roast almonds at 150°C for 15 minutes.
Heat water and sugar to 110°C; add almonds and caramelise.
Cool, then blend with fleur de sel and coffee to a paste.
Heat coffee, add sugar and agar; boil briefly.
Cool, mix, and reserve.
Heat milk, cream, sugar (1), glucose.
Add starch mixed with sugar (2).
Boil, cool to 40°C, add gelatin mass.
Strain.
Place coffee sponge disk in each silicone mold.
Add praline and ganache; freeze 30 minutes.
Add mascarpone mousse; freeze 2.5 hours.
Heat chocolate coating to 35°C.
Unmold and dip each opera.
Pipe coffee Chantilly flowers; garnish with praline, gel, and neutral glaze.
Freeze again 2.5 hours before serving.
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Serving Size: 1 mini opera
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Daniele Resconi (adapted by JojoM)