Vanilla Nougat Tiramisu

Vanilla Nougat Tiramisu

An adaptation of a recipe done by Le Roy Rene in collaboration with AFTERNOON TEA, published by Le Roy Rene (recipe and photography credited to

Time:  (Preparation:  20 minutes) 4 hours

For 8 Servings


  • 400g mascarpone
  • 80g icing sugar
  • 3 eggs
  • 3 tbsp The Great Cape Vanilla Crème De Nougat
  • 36 finger biscuits
  • 80g pistachio nuts
  • 1 cup instant coffee
  • honey

For the decoration

  • 3 tbsp mascarpone
  • 200ml whipped cream
  • 1 tbsp icing sugar
  • 2 tbsp The Great Cape Vanilla Crème De Nougat
  • crushed pistachio nuts to sprinkle


  1. Separate the egg whites from the yolks. Beat the sugar and the yolks until they turn white.
  2. Add the mascarpone and the vanilla nougat cream. Mix until you obtain a creamy consistency.
  3. Beat the egg whites until firm. Using a spatula, delicately and gradually add the white of egg to the mascarpone/nougat mixture.
  4. Add the crushed pistachio nuts, keep a few for decoration.
  5. Place the mixture in the fridge.
  6. Dunk the biscuits in the coffee and line the bottom of your dish
  7. Add a layer of cream, a drizzle of honey and cover with a layer of biscuits dunked in coffee, continuing layer by layer until you reach the rim of the dish.
  8. Finish with a layer of cream. Place in the fridge for at least 4 hours.
  9. Preparing the cream for the decoration:
  10. Using an electric whisk beat the cream until firm. When it starts to thicken, add the mascarpone and the nougat cream.
  11. Continue to beat the cream until firm. You can add sugar if the mixture is not sweet enough.
  12. Remove the tiramisu from the fridge and with an icing bag, decorate with the cream.
  13. Sprinkle with crushed pistachio nuts and add a drizzle of honey.

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