International Tiramisu Day is the perfect excuse to celebrate one of the worldโs most loved desserts; a delightful combination of creamy layers, bold coffee notes, and pure indulgence. While the classic tiramisu will always have our hearts, itโs also a dessert that welcomes creativity. This year, weโre celebrating the occasion with three delicious twists that bring new flavours and textures to the table.
From the rich indulgence of Walnut Chocolate Tiramisu to the refreshing citrus notes of Walnut & Clementine Tiramisu and the vibrant sweetness of Raspberry Tiramisu, each recipe adds its own personality to the beloved Italian classic, with the wholesome crunch of California walnuts bringing everything together beautifully.
Raspberry and California Walnut Tiramisu
Ingredients
200g mascarpone cheese
2 eggs
60g sugar
1 small cup of coffee
2 tablespoons of cocoa powder
70g cake
75g of chopped California walnuts
4/2 California walnuts items to decorate
150g raspberries
Preparations
- Break the eggs and separate the whites from the yolks. Blend the egg yolks with the sugar using an electric blender until getting foamy. Add the mascarpone and stir it with a wooden spatula until the mixture gets integrated.
- Add the chopped walnuts and mix well.
- Crush the raspberries into a puree. Chop the cake into slices. Slightly soak the biscuits in the coffee without letting it crumble.
- Fill the cups with alternating layers of biscuits, mashed raspberries and mascarpone cream. Using a fine mesh strainer, sprinkle each layer of cream with a little cocoa powder.
- Finish with a layer of mascarpone, sprinkle with cocoa powder, garnish with a raspberry a walnut half and reserve in the fridge for about two hours before serving.
California Walnut Chocolate Tiramisu
Ingredients
For the sponge cake:
60g California walnuts
3 eggs (medium)
60g sugar
1 packet vanilla sugar
2 tablespoons hot water
50g flour
2 teaspoons baking cocoa powder
1 teaspoon baking powder
For the cream:
80g California walnuts
150g white chocolate
250g mascarpone
50g semi-skimmed milk
2 tablespoons amaretto (or rum)
30g mocha chocolate
1 teaspoon grated organic orange zest
2 tablespoons coffee liqueur
Cocoa powder for dusting
Preparations
For the sponge cake:
- Finely grind the walnuts. Beat the eggs with the sugar, vanilla sugar, and water until frothy.
- Mix the flour with the cocoa powder and baking powder, sift over the egg mixture, add the walnuts, and fold in.
- Line a baking sheet with parchment paper. Place a baking frame it. Pour the batter onto the baking sheet and smooth the surface. Bake in a preheated oven at 180ยฐC for about 10-12 minutes. Let cool completely.
For the cream:
4. Chop the walnuts and toast them briefly in a pan. Let them cool on a plate.
5. Cut the chocolate into pieces, place it in a bowl, and melt it over a double boiler. Let it cool slightly. Stir the mascarpone with the milk and amaretto until smooth. Gradually stir in the melted chocolate.
6. Finely chop the mocha chocolate. Stir it in along with 2/3 of the walnuts and the orange zest.
7. Drizzle the sponge cake with coffee liqueur. Slice it in half horizontally.
8. Line the bottom of a baking dish with one half of the sponge cake. Spread about half of the cream on the first sponge layer, place the second sponge layer on top, and spread with the remaining cream.
9. Sprinkle with the remaining walnuts. Chill the tiramisu for about 2 hours.
10. Dust with cocoa powder just before serving.
Clementine California Walnut Tiramisu
Ingredients
For the caramelized clementines:
100g caster sugar
6 clementines, peeled and each sliced into 3 (445g peeled weight)
25g California walnuts
For the tiramisu
1 tablespoon coffee granules
8 trifle sponges
200g mascarpone
200g double cream
100g natural yogurt
100g caster sugar
75g marsala wine
100g California walnuts, roughly chopped
Preparations
- For the caramelized clementines, place the sugar and 150g water in a medium saucepan and heat gently until the sugar has dissolved.
- Bring to the boil and simmer for 4-5 minutes until pale caramel in colour, remove from the heat and add 100g boiling water. Place the clementines in a shallow bowl with the walnuts and pour over the caramel sauce, set aside to cool.
- Meanwhile, dissolve the coffee in 200g boiling water, allow to cool before dipping in the trifle sponges, placing them in the base of 6-8 small tumbler glasses or dishes.
- Whisk the mascarpone, cream, yogurt and sugar in a large bowl until thickened, whisk in the marsala and then stir in the walnuts, spoon over the sponges bases and chill.
- Just before serving spoon over the clementine slices and juices.
