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Ingredients

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Chocolate Syrup

  • Hot water 500.0 ml
  • Cocoa powder 45.0 ml
  • Sugar 30.0 ml
  • Chocolate liqueur 60.0 ml

Chocolate Ganache

Tiramisu

  • Fresh cream 750.0 ml
  • Water 250.0 ml
  • Boudoir biscuits, 2 boxes
  • Cocoa powder for dusting
  • Chocolate syrup 10.0 ml
  • Chocolate flakes for garnish

Indulge your guests this Valentine’s Day with a premium twist on a classic! Creamy, decadent layers of tiramisu with an unexpected hint of smoky richness.

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Preparation

  1. Chocolate Syrup

    1. Mix all ingredients until sugar is dissolved.
  2. Chocolate Ganache

    1. In a double boiler, melt the chocolate with the Robertsons Smoked Paprika, mix in the cream and set aside.
  3. Tiramisu

    1. Pour the cream and water into a mixing bowl. 
    2. Add the Carte d’Or Tiramisu mix and the chocolate syrup, mix on medium speed until soft peaks form.
    3. In a clear glass, pour a thin layer of the chocolate ganache, then the tiramisu. Repeat the process until 3 quarters full.
    4. Dip the biscuits briefly in the chocolate syrup and then stick it in the center of the glass.
    5. Top with a little more tiramisu and dust with cocoa powder and chocolate shavings (optional).
    6. Chill in the fridge for ½ hours and serve.
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