Tiramisu Opera Bites with Coffee Praline
Adapted by JojoM
Mini tiramisu-inspired opera cakes layered with coffee sponge, cocoa-nib praline, chocolate ganache, mascarpone mousse and glossy coffee glaze.
Tiramisu Opera Bites with Coffee Praline
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.
What Makes These Opera Bites Special
- Tiramisu meets classic Opera Cake for a hybrid dessert that’s rich yet elegant.
- Multiple textures—soft, crunchy, creamy, glossy—make every bite layered and interesting.
- Mini format freezes well and plates beautifully for events.
Coffee Sponge Cake
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.
Cocoa Nib Praline
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.
Chocolate Ganache
Silky and rich, this layer ties the tiramisu and opera profiles together. Emulsifying properly ensures a glossy, stable finish.
Peruvian Coffee Milk Jam
Inspired by manjar blanco and café pasado, this slow-reduced milk jam adds caramel depth and a floral coffee note unique to Peruvian beans.
Mascarpone Mousse
Light, creamy, and infused with coffee—this mousse softens the intensity of the praline and ganache while keeping the tiramisu spirit alive.
Chocolate Coating
A simple two-ingredient coating that sets quickly and gives each bite its signature glossy shell.
Coffee Chantilly Cream
Whipped just to soft peaks, it brings elegance and lift to the final garnish.
Coffee Praline
A deeper, more aromatic praline that adds crunch and concentrated coffee flavour.
Coffee Gel
Bright coffee notes in a soft gel that helps contrast the richness of the mousse.
Neutral Glaze
A professional final touch that adds shine without adding heaviness.
Assembly Notes
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.
Serving
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.
Tips for Success
- Keep each layer thin and even for a perfect cut.
- Strong, freshly ground coffee makes a dramatic improvement.
- Maintain the chocolate coating at 35°C to avoid streaks or thick patches.
Enjoy crafting these bakery-style tiramisu opera bites—they’re small, but the flavour and technique inside each one make them unforgettable.```
Tiramisu Opera Bites with Coffee Praline
Adapted by JojoMMini tiramisu-inspired opera cakes layered with coffee sponge, cocoa-nib praline, chocolate ganache, mascarpone mousse and glossy coffee glaze.
Chef's Tips
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.
Tools Used
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Ingredients
Coffee Sponge Cake
Cocoa Nib Praline
Chocolate Ganache
Peruvian Coffee Milk Jam
Mascarpone Mousse
Chocolate Coating
Coffee Chantilly Cream
Coffee Praline
Coffee Gel
Neutral Glaze
Instructions
Coffee Sponge Cake
- 1
Whip butter with ground coffee until smooth.
- 2
Beat egg yolks with sugar (1).
- 3
Sift flour and starch together.
- 4
Whip egg whites to stiff peaks, adding sugar (2).
- 5
Combine yolk mixture with butter–coffee paste.
- 6
Fold in whites, then flour mixture gently.
- 7
Spread to 1 cm thick and bake at 175°C for 13 minutes.
- 8
Cut into 3 cm disks.
Cocoa Nib Praline
- 1
Roast hazelnuts at 160°C for 15 minutes.
- 2
Prepare dry caramel and pour over nuts; add cocoa nibs.
- 3
Mix with oil and fleur de sel.
- 4
Process with flat beater 30 minutes to create granular praline.
Chocolate Ganache
- 1
Bring milk, cream, and glucose to a boil.
- 2
Emulsify with chocolate.
- 3
Mix in clarified butter.
Peruvian Coffee Milk Jam
- 1
Boil milk; add piloncillo and baking powder.
- 2
Reduce to one quarter, stirring often.
- 3
Add ground coffee.
Mascarpone Mousse
- 1
Mix all ingredients until a smooth mousse forms.
Chocolate Coating
- 1
Melt cocoa butter; pour over chocolate and blend.
Coffee Chantilly Cream
- 1
Combine ingredients and whip to soft peaks.
Coffee Praline
- 1
Roast almonds at 150°C for 15 minutes.
- 2
Heat water and sugar to 110°C; add almonds and caramelise.
- 3
Cool, then blend with fleur de sel and coffee to a paste.
Coffee Gel
- 1
Heat coffee, add sugar and agar; boil briefly.
- 2
Cool, mix, and reserve.
Neutral Glaze
- 1
Heat milk, cream, sugar (1), glucose.
- 2
Add starch mixed with sugar (2).
- 3
Boil, cool to 40°C, add gelatin mass.
- 4
Strain.
Assembly
- 1
Place coffee sponge disk in each silicone mold.
- 2
Add praline and ganache; freeze 30 minutes.
- 3
Add mascarpone mousse; freeze 2.5 hours.
- 4
Heat chocolate coating to 35°C.
- 5
Unmold and dip each opera.
- 6
Pipe coffee Chantilly flowers; garnish with praline, gel, and neutral glaze.
- 7
Freeze again 2.5 hours before serving.
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Nutrition Facts
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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