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tiramisu-brioche-royale

This is a visually striking and indulgent pastry that’s as enjoyable to look at as it is to eat. It sits somewhere in the “fast bakery-style” category, but when done well, it still feels refined and satisfying. Calling it a true tiramisu pastry is debatable; the coffee note comes mainly through the icing, where it stays subtle but effective. I’d describe this more as a tiramisu-inspired dessert rather than a traditional version. The braid technique is optional. You can simplify the shaping by using small, grouped dough pieces or a simple log shape, which also makes the recipe easier to execute. The recipe also includes tempered egg yolks for safety. This is recommended, though in many home settings, fresh eggs are commonly used depending on local preference.

Ingredients