***English follows***





  • 2 oeufs
  • 50g sucre
  • 125g mascarpone
  • 1 sachet sucre vanillé
  • poudre de cacao
  • 12L café
  • 1 bouchon de rhum
  • 75 boudoirs


  1. Séparez les blancs des jaunes. Mélangez les jaunes avec le sucre et le sucre vanillé. Puis, continuez à mélanger jusqu’à ce que la préparation blanchisse puis ajoutez le mascarpone.
  2. Montez les blancs en neige et les ajouter délicatement à la préparation
  3. Trempez les boudoirs dans le café et le rhum, puis disposez-les au fond d’un plat, en verre de préférence. Recouvrir les biscuits du mélange. Répétez cela deux fois
  4. Mettre au frigo pour minimum 8h (l’idéal est de le faire le matin pour le soir, ou le soir pour le lendemain)
  5. Saupoudrez de cacao avant de déguster.




  1. Separate the egg folk from the other part of the egg.
  2. Stir together the egg folk and the sugar and the vanilla sugar then add the mascarpone.
  3. Whip the egg white to a light mousse, incorporate this to the other preparation really slowly .
  4. Wet the biscuit in the coffee and rhum, dispose them in a dish tightly, then cover the biscuit with a bit of the mixture we did earlier. Repeat this two to three times depending on the amount of biscuit and mixture you have.
  5. Leave 8 hours in the fridge, before eating dust it of cocoa powder.

This one is just so yummi I could eat some of this tiramisu all day long !

*front picture from pinterest


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Hello there! My name is Salomé. I am a french blogger, currently based in Hull, U.K. Passionated in fashion, dance, travel and arts, these topics are also some of those I write about. So stay with me, and enjoy the ride! Interested in knowing when I post ? subscribe to stay up to date! Want to know more? message me, i'd love to discuss things with you! See you soon!

2 thoughts on “TIRAMISU

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