Breton Tiramisu


Tiramisu is my favorite dessert and I decided to try another variation of this dessert… This time with a Breton spirit mixing two regional specialities which are Caramel Beurre Salé (caramel with salted butter) and Palets Bretons (Palet Biscuits from Brittany).


Serves 4 (generous portions)

  • 250g mascarpone
  • 6 breton palets
  • 40g sugar
  • 3 eggs
  • 1 table spoon of rum
  • 1 teaspoon of vanilla sugar
  • unsweetened cocoa
  • caramel with salted butter (you can find the recipe here)

In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.

Add the mascarpone to this mixture with the mixer.

In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.

Take 4 big glasses. Crumble one palet in each glass. Put one teaspoon of Caramel Beurre Salé. Then a layer of the mascarpone mixture.

Crumble again half a palet in each glass, add one teaspoon of Caramel Beurre Salé  and re-cover with the remaining mixture.

Put the tiramisu in the fridge for at least 4 hours.

Before serving, sift the tiramisu with cocoa powder.