Nut tiramisù

Tiramusù with nuts

Dessert Dinner Evening



1 l Debic Tiramisù

100 g almond paste

100 ml nut liqueur

60 ladyfingers

500 ml espresso


200 g chopped nuts (hazelnut, walnut, pistachio)

100 g honey



Whip the tiramisù in the planetary mixer until light and airy and add the almond paste and nut liqueur.

Transfer the mixture into a piping bag with a smooth nozzle.

Dip the ladyfingers in the espresso and place them together in threes on a baking sheet covered with baking paper.

Pipe the tiramisù on top of the ladyfingers.

Repeat this step.

Leave to set in the refrigerator.

Roast the mixed nuts in the oven at 180°C.

Heat a frying pan and add the honey and roasted nuts.

Heat until the honey is caramelised.

Pour onto a silicone mat and leave to harden.

Then finely grind in the Magimix.

Store in a well-sealed container.

Finishing touch

Put the nut tiramisù on the plates and sprinkle with the caramelised nuts.