Tiramisu with Tonka Bean

Tiramisu is a timeless classic - soft, creamy, and with a subtle coffee bitterness that perfectly balances the sweetness. In this version, we’ve added finely grated Tonka Bean, which gives the dessert a delicate, vanilla-like aroma with a hint of spice, elevating the flavours to something a little special. It’s an ideal treat to impress guests or simply indulge yourself on a quiet evening.

The lightly spiced Tonka Bean complements the coffee-soaked biscuits beautifully, adding depth and warmth to each creamy layer. With just a little planning, this dessert can be made ahead of time and kept chilled until you’re ready to serve.

250 g mascarpone
3 pasteurised egg yolks
3 pasteurised egg whites
75 g sugar
200 g savoiardi (ladyfingers)
200 ml strong coffee, cooled
2 tbsp dark rum or Marsala (optional)
1 Tonka Bean, finely grated
Cocoa powder for dusting

Whisk the egg yolks with the sugar until pale and fluffy to create a smooth egg custard.

Fold the mascarpone into the egg mixture, then add the finely grated Tonka Bean, adjusting the amount to taste as it has a strong, distinctive flavour.

Whip the egg whites until stiff peaks form, then gently fold them into the mascarpone cream, taking care to keep the mixture light and airy.

Mix the coffee with the rum or Marsala in a deep dish. Quickly dip the ladyfingers into the coffee mixture and arrange a layer at the bottom of a serving dish or individual glasses.

Spread half of the cream over the biscuits, then add another layer of coffee-dipped ladyfingers, followed by the remaining cream.

Chill the tiramisu in the fridge for at least four hours, ideally overnight, to allow the flavours to develop. Just before serving, dust generously with cocoa powder and, if you like, grate a little extra Tonka Bean over the top.

Serve and enjoy!