Balsamic tiramisu

Combination of our rich and intense reserve balsamic and the sweet and savory taste of a classic tiramisu.

Tiramisu is a recipe that can be adapted very easily. Our adaptation has to be a drizzle of chocolate and coffee balsamic vinegar, a classic Italian recipe pears well with a infused Italian balsamic.

This recipe is a combination of our rich and intense reserve balsamic and the sweet and savory taste of a classic tiramisu.


  • 5 teaspoons instant espresso in 200ml water
  • 50 ml Chocolate & Coffee Balsamic
  • 400 grams ladyfinger biscuits
  • 2 large eggs
  • 5 grams caster sugar
  • 500 grams mascarpone cheese
  • 3 teaspoons cocoa powder


Mix cooled coffee with 40mls Chocolate & Coffee Balsamic in a bowl. Dip the biscuits into this liquid to become damp but not soggy. Line the bottom of a glass dish with a layer of these biscuits. Separate the eggs, keeping one of the whites. Whisk the yolks and the sugar until thick and a paler yellow. Fold in the remaining Chocolate & Coffee Balsamic with the mascarpone to make a moussy mixture. Whisk the egg white until thick and frothy. Fold into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits. Repeat with another layer of soaked biscuits and top with the remaining mascarpone mixture. Cover the dish with clingfilm and leave in the fridge overnight. Serve Sieve the cocoa powder over the dish to cover the tiramisu.
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