Dessert

Chocolate Coffee Tiramisu Madeleines Recipe

Byluca Carter December 25, 2025December 25, 2025

Introduction

These Tiramisu Madeleines combine the delicate texture of classic French madeleines with the rich flavors of tiramisu. Infused with coffee and cocoa, then filled with creamy mascarpone, they make an elegant treat perfect for any occasion.

The image shows several dark brown madeleine cakes with a rich, cocoa-like texture, some dusted with cocoa powder on top. Three are placed on a white plate with thin gray lines radiating from the center. One cake on the plate is cut open, revealing a creamy, off-white center layer that looks soft and smooth. The cakes have a ridged shape on the bottom and a rounded top with a small swirl of cream or frosting exposed. Around the plate on a white marbled surface, there are scattered coffee beans and more cakes lying around, some also coated lightly with the cocoa powder. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
2 eggs

1/2 cup castor sugar
2 tbsp instant coffee

1 tbsp hot water
13 tbsp cake flour

2 tbsp cocoa powder, plus extra for dusting
1 tsp baking powder
1/4 tsp salt

3 oz mascarpone cheese
1 tbsp confectioners’ sugar
2 tbsp heavy whipping cream

2 tsp Kahlua coffee liqueur

Instructions

Step 1: In a small bowl, dissolve the instant coffee in hot water. Set aside to cool.
Step 2: In a large bowl, whisk the eggs and castor sugar lightly for 3–4 minutes until the sugar dissolves.

Step 3: Add the coffee mixture to the eggs and whisk until well combined.
Step 4: Sift together the cake flour, 2 tablespoons cocoa powder, baking powder, and salt. Gradually whisk these dry ingredients into the wet mixture until smooth.
Step 5: Stir in the melted butter until fully incorporated.

Step 6: Cover the batter with plastic wrap and chill in the refrigerator for at least 1 hour or overnight.
Step 7: Preheat the oven to 370℉ (190℃). Grease a non-stick madeleine pan with butter. If using a regular pan, dust the greased wells lightly with flour.
Step 8: Remove the batter from the fridge and gently mix it with a spatula to loosen and remove air bubbles.

Step 9: Transfer the batter into a piping bag and fill the madeleine molds about 80–90% full. Alternatively, spoon the batter into the molds.
Step 10: Bake for 10–12 minutes until the madeleines have risen and are set.
Step 11: Immediately remove the madeleines from the pan and allow them to cool completely on a wire rack.

Step 12: For the filling, combine mascarpone cheese and confectioners’ sugar in a medium bowl. Mix well with a spatula.
Step 13: Add heavy whipping cream and Kahlua liqueur to the mascarpone mixture and stir until smooth. Chill until ready to use.
Step 14: Use a small knife, paring knife, or a round piping tip to cut 0.6-inch (1.5 cm) holes into the humps of the cooled madeleines, about two-thirds deep.

Step 15: Stir the mascarpone filling to loosen it, then transfer it to a piping bag fitted with a star tip.
Step 16: Pipe the filling into the holes of each madeleine, allowing the cream to seep out slightly.
Step 17: Dust the madeleines lightly with cocoa powder before serving.

Tips & Variations

For a coffee-free version, replace the instant coffee with warm milk and omit the Kahlua.
If you don’t have a madeleine pan, use mini muffin tins for a similar shape and texture.
Chilling the batter overnight enhances the flavor and helps create the signature madeleine hump.

Use high-quality mascarpone and fresh whipping cream for the best filling texture.

Storage

Store assembled madeleines in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated in a warm oven (around 300℉/150℃) for a few minutes if desired. Keep the filling chilled until serving.