I have made tiramisu several times, but at one point I wanted to see how it turns out with milk and honey biscuits instead of ladyfingers. It turned out that their texture works well, and if I add frozen berries, it fits perfectly, especially for holiday meals or when you want something a little different. It's not complicated and doesn't require baking, just a bit of patience in assembling and chilling.
Quick Info
Total time: about 40 minutes + chilling
Preparation time: 40 minutes (depends on speed)
Cooking/baking time: none needed
Servings: 8-10
Difficulty: easy
Recipe type/occasion: cold dessert, suitable for holidays or family meals
Ingredients
3 eggs
5 tablespoons sugar
200 g liquid cream
250 g mascarpone
4 cups strong coffee (about 200 ml in total)
350 g milk and honey biscuits
bitter cocoa for decoration
frozen berries (amount of choice, to cover each layer)
Preparation method
1. Separate the eggs. Put the egg whites in a clean bowl and the yolks in another.
2. Beat the egg whites until stiff peaks form.
3. In another bowl, whip the cream until it becomes firm. Place the cream and egg whites in the refrigerator for 10 minutes.
4. Beat the yolks with the sugar until you get a light-colored mixture.
5. Add the mascarpone over the yolks and mix well until smooth.
6. Gently fold the whipped cream into the yolk and mascarpone mixture. Mix lightly.
7. Add the beaten egg whites, folding gently from the bottom up, so as not to lose the air.
8. Prepare the strong coffee and let it cool slightly. Pour it into a wide bowl.
9. Take the frozen berries out of the freezer and quickly rinse them under cold water, just enough to remove the ice. Drain them well. The juice left by the berries can be drunk with sugar or discarded.
10. Take a tray of about 20x30 cm. Quickly dip each biscuit in coffee and arrange it in a single layer, without letting them soak too much.
11. Place a generous layer of cream over the biscuit layer.
12. Sift cocoa on top and sprinkle berries here and there.
13. Repeat the process: layer of soaked biscuits, cream, cocoa, berries. You should get about three layers of biscuits, depending on the size of the tray.
14. The last layer should be cream and cocoa. For decoration, add a few berries on top.
15. If you have leftover cream, you can fill two small cups: put pieces of biscuits at the bottom, then cream, a few berries, and then biscuits, cream, and a little cocoa on top.
16. Place the tray in the refrigerator, ideally overnight, but at least 4-6 hours before serving.
Why I make the recipe often
It’s quick to make, doesn’t require baking, and the honey biscuits give a different flavor compared to classic tiramisu. The berries add a tangy note that balances the cream. If there’s any left, it keeps well in the fridge.
Tips and variations
Tips
- Beat the egg whites well; otherwise, the cream won’t have volume.
- Don’t soak the biscuits too long in coffee; they should only be moistened on the surface, not completely soggy.
- Use a wide knife to cut the dessert after it has set in the fridge.
- Let the tiramisu chill for at least 4-6 hours for the flavors and consistency to settle.
Substitutions
- If you can’t find milk and honey biscuits, you can use plain biscuits, but the texture will be slightly different.
- The cream can also be made from sweetened cream, whipped at home, if you don’t have store-bought liquid cream.
- Berries can be a mix from the freezer or fresh, depending on the season.
Variations
- You can use only raspberries or blueberries if you don’t want a fruit mix.
- For a more intense flavor, you can add a bit of berry liqueur or Amaretto to the coffee.
- If you want to avoid raw eggs, you can use only cream and mascarpone, leaving out the yolks, but the texture won’t be as rich.
Serving ideas
- It can be served directly from the tray, but it can also be portioned into cups or clear glasses for a more elegant presentation.
- You can add a few mint leaves on top if you have them available.
Frequently asked questions
1. Can I use regular biscuits instead of honey biscuits?
Yes, you can also use plain biscuits, but the taste will be more neutral and the texture slightly different. Honey biscuits add an extra flavor.
2. Do the berries need to be completely thawed?
They don’t need to be completely soft, but it’s important that they don’t have ice on them, so they don’t release too much water into the dessert.
3. Can tiramisu be made a day in advance?
Yes, it’s actually recommended to let it chill overnight. It cuts more easily and the flavors settle better.
4. What can I do with the leftover cream if all the layers don’t fit in the tray?
You can quickly assemble it in small cups, over pieces of biscuits, and keep them in the fridge.
5. Is it safe for children to eat (with coffee and raw eggs)?
The coffee can be made weaker for children or a decaffeinated version can be used. For the eggs, use fresh eggs and keep the dessert refrigerated, but for very young children or at-risk individuals, the recipe can be adjusted to exclude raw eggs.
Nutritional values
Estimated per serving (1/10 of the tray): approximately 300-350 kcal, with 4-5 g protein, 15-18 g fat, 35-40 g carbohydrates. Values vary depending on the type of biscuits used and how much cream is put per serving. It’s a dessert with quite a few calories, but it doesn’t have as much fat compared to other butter-based variants.
Storage and reheating
Tiramisu with milk and honey biscuits and berries keeps well in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the cream suffers. It is not reheated; it is served cold, directly from the fridge. If it sits too long, the biscuits may become soggier, but it’s still good.
Quick Info
Total time: about 40 minutes + chilling
Preparation time: 40 minutes (depends on speed)
Cooking/baking time: none needed
Servings: 8-10
Difficulty: easy
Recipe type/occasion: cold dessert, suitable for holidays or family meals
Ingredients
3 eggs
5 tablespoons sugar
200 g liquid cream
250 g mascarpone
4 cups strong coffee (about 200 ml in total)
350 g milk and honey biscuits
bitter cocoa for decoration
frozen berries (amount of choice, to cover each layer)
Preparation method
1. Separate the eggs. Put the egg whites in a clean bowl and the yolks in another.
2. Beat the egg whites until stiff peaks form.
3. In another bowl, whip the cream until it becomes firm. Place the cream and egg whites in the refrigerator for 10 minutes.
4. Beat the yolks with the sugar until you get a light-colored mixture.
5. Add the mascarpone over the yolks and mix well until smooth.
6. Gently fold the whipped cream into the yolk and mascarpone mixture. Mix lightly.
7. Add the beaten egg whites, folding gently from the bottom up, so as not to lose the air.
8. Prepare the strong coffee and let it cool slightly. Pour it into a wide bowl.
9. Take the frozen berries out of the freezer and quickly rinse them under cold water, just enough to remove the ice. Drain them well. The juice left by the berries can be drunk with sugar or discarded.
10. Take a tray of about 20x30 cm. Quickly dip each biscuit in coffee and arrange it in a single layer, without letting them soak too much.
11. Place a generous layer of cream over the biscuit layer.
12. Sift cocoa on top and sprinkle berries here and there.
13. Repeat the process: layer of soaked biscuits, cream, cocoa, berries. You should get about three layers of biscuits, depending on the size of the tray.
14. The last layer should be cream and cocoa. For decoration, add a few berries on top.
15. If you have leftover cream, you can fill two small cups: put pieces of biscuits at the bottom, then cream, a few berries, and then biscuits, cream, and a little cocoa on top.
16. Place the tray in the refrigerator, ideally overnight, but at least 4-6 hours before serving.
Why I make the recipe often
It’s quick to make, doesn’t require baking, and the honey biscuits give a different flavor compared to classic tiramisu. The berries add a tangy note that balances the cream. If there’s any left, it keeps well in the fridge.
Tips and variations
Tips
- Beat the egg whites well; otherwise, the cream won’t have volume.
- Don’t soak the biscuits too long in coffee; they should only be moistened on the surface, not completely soggy.
- Use a wide knife to cut the dessert after it has set in the fridge.
- Let the tiramisu chill for at least 4-6 hours for the flavors and consistency to settle.
Substitutions
- If you can’t find milk and honey biscuits, you can use plain biscuits, but the texture will be slightly different.
- The cream can also be made from sweetened cream, whipped at home, if you don’t have store-bought liquid cream.
- Berries can be a mix from the freezer or fresh, depending on the season.
Variations
- You can use only raspberries or blueberries if you don’t want a fruit mix.
- For a more intense flavor, you can add a bit of berry liqueur or Amaretto to the coffee.
- If you want to avoid raw eggs, you can use only cream and mascarpone, leaving out the yolks, but the texture won’t be as rich.
Serving ideas
- It can be served directly from the tray, but it can also be portioned into cups or clear glasses for a more elegant presentation.
- You can add a few mint leaves on top if you have them available.
Frequently asked questions
1. Can I use regular biscuits instead of honey biscuits?
Yes, you can also use plain biscuits, but the taste will be more neutral and the texture slightly different. Honey biscuits add an extra flavor.
2. Do the berries need to be completely thawed?
They don’t need to be completely soft, but it’s important that they don’t have ice on them, so they don’t release too much water into the dessert.
3. Can tiramisu be made a day in advance?
Yes, it’s actually recommended to let it chill overnight. It cuts more easily and the flavors settle better.
4. What can I do with the leftover cream if all the layers don’t fit in the tray?
You can quickly assemble it in small cups, over pieces of biscuits, and keep them in the fridge.
5. Is it safe for children to eat (with coffee and raw eggs)?
The coffee can be made weaker for children or a decaffeinated version can be used. For the eggs, use fresh eggs and keep the dessert refrigerated, but for very young children or at-risk individuals, the recipe can be adjusted to exclude raw eggs.
Nutritional values
Estimated per serving (1/10 of the tray): approximately 300-350 kcal, with 4-5 g protein, 15-18 g fat, 35-40 g carbohydrates. Values vary depending on the type of biscuits used and how much cream is put per serving. It’s a dessert with quite a few calories, but it doesn’t have as much fat compared to other butter-based variants.
Storage and reheating
Tiramisu with milk and honey biscuits and berries keeps well in the fridge, covered, for up to 3 days. Freezing is not recommended, as the texture of the cream suffers. It is not reheated; it is served cold, directly from the fridge. If it sits too long, the biscuits may become soggier, but it’s still good.