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Ophelie’s Kitchenbook kindly curated this deliciously classic Tiramisu recipe for us using the Falcon Enamelware bake set and a touch of rum and cocoa! Take a look at her recipe here and why not serve it up in our set of 12cm bowls or simply share it direct from our bake pan with a few spoons!

For 8 people  


4 organic eggs

3 tablespoons sugar

500g mascarpone

1 vanilla pod

1 box of ladyfinger biscuits

A bowl of 3 to 4 cups of espresso mixed with 2 to 3 tablespoons of sugar and a tablespoon of rum

Cocoa powder

Chocolate to grate  


Separate the whites from the yolks.

In a container, beat the whites until stiff.

In another bowl, beat the egg yolks and sugar until frothy, add the mascarpone and vanilla seeds of a vanilla pod sliced in half and scraped with the back of the knife.

Add the whites gently and set aside.

Mix in the bowl of espresso, sugar and rum.

Dip the ladyfinger biscuits one by one into the coffee and arrange them in the bottom of a dish. Cover with mascarpone cream and repeat. Finish with cream.

Cover and refrigerate overnight or for one hour in the freezer.

Before serving, sprinkle with cocoa powder and grated chocolate.


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