Vanille

Vanilla Tiramisu

Classic coffee and mascarpone tiramisu, flavoured with Madagascar Bourbon vanilla sugar, no baking, to prepare ahead.

  • Prep 30 min
  • Total 30 min
  • Serves 6 servings
  • Difficulty Easy

Tiramisu layers coffee-soaked sponge fingers with a light mascarpone cream, with no baking at all. It is made ahead and kept in the fridge until serving.

Vanille Désiré vanilla sugar, made from cane sugar and Bourbon vanilla pods that our family grows and prepares in the SAVA region, in north-eastern Madagascar, flavours the mascarpone cream.

Method

Preparation

  1. Prepare a strong coffee and leave it to cool completely.
  2. Separate the egg whites from the yolks. Whisk the yolks with the vanilla sugar until the mixture turns pale and frothy.
  3. Add the mascarpone to the sweetened yolks and mix until you get a smooth, even cream.
  4. Whisk the whites into a firm, stiff foam, then gently fold them into the mascarpone cream, with a spatula, without knocking the air out.
  5. Quickly dip each sponge finger in the cold coffee, without letting it soak through completely, then line the bottom of the dish.
  6. Cover this first layer of sponge fingers with half the mascarpone cream.
  7. Add a second layer of dipped sponge fingers, then cover with the rest of the cream.
  8. Keep in the refrigerator for at least 4 hours. Dust with cocoa powder just before serving.
Chef's tip

The little extra that changes everything

Choose very fresh eggs, as the whites and yolks stay raw in this recipe, and keep the tiramisu in the refrigerator until serving. Adding vanilla cold, as here in the cream, is explained in vanilla in a preparation: hot or cold. Another vanilla cream, no baking: Bourbon vanilla panna cotta. Our products for this recipe: Madagascar Bourbon vanilla sugar

Frequently asked questions

About this recipe

Can the coffee be replaced with decaffeinated coffee?
Yes, a strong decaffeinated coffee also works, as long as it is cooled before dipping the sponge fingers.
Can the tiramisu be made the day before?
Yes, it is made the day before and kept in the refrigerator, the rest of several hours letting the sponge fingers soak through properly.
Why use very fresh eggs?
The whites and yolks are used raw in this recipe, hence the importance of choosing very fresh eggs and keeping the tiramisu in the refrigerator until serving.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

Other recipes

Also worth discovering