Decadent Tiramisu Croissants

In a shallow bowl, whisk together the cooled brewed espresso, 15 ml of powdered sugar, and the coffee liqueur if using. Set aside.

💡 Tip: Ensure the espresso is completely cooled so it doesn't melt the cream filling.

In a chilled mixing bowl, combine the mascarpone cheese, heavy whipping cream, remaining powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until medium-stiff peaks form.

💡 Tip: Avoid over-whipping to prevent the mascarpone from curdling.

Slice each croissant horizontally across the middle using a serrated knife, keeping the back hinge intact or separating completely.

💡 Tip: A gentle sawing motion prevents crushing delicate pastry layers.

Generously brush the cut interior surfaces of both top and bottom halves with the prepared espresso syrup using a pastry brush.

💡 Tip: Soak well for classic tiramisu flavor, but do not drench to keep the exterior crisp.

Pipe or spoon a thick layer of the mascarpone cream over the bottom half of each croissant. Lightly dust the cream layer with cocoa powder.

Place the top croissant halves over the filling, pipe a small decorative rosette of cream along the top ridge, dust generously with remaining cocoa powder, and top with dark chocolate curls.

💡 Tip: Dust cocoa right before serving for maximum contrast.