Guest Post 1: Cécile’s Tiramisu

Hello ladies!

I hope you are all well! It has been quite some time I haven’t seen you (Beth) or talked on the phone… I miss you! Well, I know it is mostly my fault, since the whole family is visiting, we’ve had very little time for ourselves… We’ll catch up soon!

In the meantime, I wanted to share with you what is probably the best tiramisu I have had in a long long time! J This post is a bit special, as I tasted it at my friend Cécile’s place, so I thought it would be nice to share it with you as well!

To give you a background about Cécile, we have actually known each other for quite some time…

We went to the same highschool, even though we were not really part of the same group of friends. Then, when she moved to Barcelona, as she likes to look up people from her past on Social Media, she found me and we got in touch. It was so nice to see someone I hadn’t seen in ages! And now we are really good friends and see each other quite often. She is an amazing person with a big heart, and a new mom to a wonderful little boy. AND she still has the time to cook amazing desserts for her friends!!

So, without further ado, I present to you: Cécile’s Tiramisu!

Ingredients for 8

  • 500g Mascarpone
  • 6 eggs
  • 200g of brown sugar
  • 40cl of dark coffee (I sometimes use hot chocolate instead, as Thomas HATES coffee J)
  • 4 tbsp of Amaretto, or Rum (optional)
  • 40 ladyfinger biscuits
  • Chocolate powder


Separate the egg yolk from the white, for the 6 eggs.

Take the yolk, add the sugar and whisk until you get a whitey moussey texture. Add the mascarpone and mix well.

Beat the 6 egg whites until stiff, you can add a pinch of salt, and mix them with the mascarpone cream you just finished preparing. Delicately mix to keep the white eggs stiff.

Prepare a big cup of strong coffee (better if you use an espresso machine) – or hot chocolate. Add the alcohol (optional) and mix. Then, start building your tiramisu!

One layer of coffee moist ladyfingers, and then, one layer of Mascarpone mix.

Continue building the layers until you reach the top of your serving plate.

Always finish with a layer of cream.

Place the plate, covered with foil, in the fridge for at least 3 hours.

Right before serving, take the tiramisu out of the fridge and add the chocolate powder!


Bon appétit!


PS: I am waiting for Cécile to send me more pics!


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2 thoughts on “Guest Post 1: Cécile’s Tiramisu

  1. Jan August 19, 2016 at 12:02 pm Reply

    Hi Hanin! Thanks to Cecile for her recipe. I LOVE the idea of adding the Amaretto – yum!

  2. Beth @ Culinary Correspondence August 19, 2016 at 2:09 pm Reply

    That looks lovely! Cécile makes great desserts 🙂

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